Eficácia de treinamentos sobre as boas praticas de fabricação no setor agroalimentar

Abstract

The objective is to evaluate the implementation of a training program on good practice manufacturing warehouse handlers beef Together with the investigation of knowledge relating to training on production practices through microbiological testing of the product. The study was conducted in a beef cold store in Ponta Grossa with production of 800,000 kg/month and which acts under Federal Inspection Service (SIF). This site survey there are 110 employees in total, The research was conducted in two stages, in which questionnaires were applied on the level of knowledge of Good Manufacturing Practices (GMP). The second step was to check the knowledge acquired by the new post-training staff in order to demonstrate their effectiveness through the application of the same questionnaire around 45 days after the first test for the same employees participating in the first stage. By the responses of the first question found that 60% of employees have worked in the food industry, however in the country, the manpower recruited to handling of food is generally unqualified and, in many cases, there are even training employees so that they can properly take activities related to food production. Demonstrating that in March the infection rate related to the hygiene of food handlers were higher than expected and required by regulations. In June the results in relation to product quality were satisfactory as it showed an improvement in product contamination level in laboratory results.