Investigação das fontes de contaminação por bolores em uma indústria de alfajores, com implementação e avaliação das boas práticas de fabricação

Abstract

The microbiological quality of sweet products can be compromised by hygiene failures, inadequate handling, and poorly controlled environments, which justify the need for continuous monitoring in the food industry. In this context, this study aimed to identify the primary sources of contamination in an alfajores manufacturing facility and to assess the effectiveness of improvements implemented in the production process. Microbiological and physicochemical analyses were conducted on raw materials, environments, and surfaces, comparing the results obtained before and after the interventions. The data showed that most contamination was associated with the production environment and employee practices, particularly the incorrect use of masks and hairnets, insufficient hand hygiene, and conversations near the food. Following the implementation of structural improvements, access control measures, reorganization of the production flow, and reinforcement of hygiene procedures, a significant reduction in environmental and surface contamination was observed, confirming the effectiveness of the adopted changes. Thus, it is concluded that rigorous environmental control, combined with employee training and continuous review of hygiene practices, is crucial to ensuring the safety of the final product and preventing failures throughout the process.