Evaluation of the hygienic-sanitary conditions of a dairy localized in the Island of São Luís, Maranhão

ABSTRACT: The product quality is a competitive advantage that plays a differential role among companies. In the food industry, which is based on the Quality Management System, such as Good Manufacturing Practices (GMP), which cover the hygiene procedure, aiming at food safety. In view of the above, the aim of this study was to evaluate the hygienic-sanitary conditions of a selected dairy from the São Luís Island - MA. An application of the checklist was performed, swab collection from the hands of the manipulators and equipment and the collection of water and yogurt for microbiological analysis. After this step, a training was performed for food handlers and finally, new collections and microbiological analysis were performed. All the microbiological analysis performed were satisfactory, except for the water sample, one before and again for training. It can be verified that the hygienic-sanitary condition of the dairy was good. However, after a lecture and new microbiological analyzes, improvements were observed in the results.

摘要：产品质量是企业间构建差异化竞争优势的核心要素。在以质量管理体系为运营基础的食品行业中，良好生产规范（Good Manufacturing Practices, GMP）作为该体系的重要组成部分，涵盖卫生操作流程，核心目标为保障食品安全。鉴于上述背景，本研究旨在评估巴西马兰豪州圣路易斯岛某选定乳品加工厂的卫生安全状况。研究首先通过检查表开展评估工作，采集了操作人员手部与设备表面的拭子样本，同时收集水样与酸奶样本用于微生物学分析。完成上述步骤后，本研究对食品加工从业人员开展了专项培训，随后再次进行样本采集与微生物学分析。本次所有微生物检测结果均符合标准，仅培训前采集的水样以及培训后再次采集的水样未达标。可证实该乳品加工厂初始卫生安全状况良好，但在开展专项宣讲培训并完成新一轮微生物检测后，检测结果显示其卫生安全状况得到了显著改善。