Aplicação das boas práticas de fabricação e procedimentos operacionais padronizados: uma revisão bibliográfica

Abstract

When talking about supermarkets or food services, consumers' search for excellence in the services provided is notorious, seeking maximum quality. Thanks to technology, information is no longer restricted to a select group of people and that is why much is known - and talked about - about DTA (Foodborne Diseases), Quality Control and Hygiene. Therefore, the use of Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOP) are no longer differentials and have become mandatory requirements and required by law in RDC 216 and RDC 275, for these establishments. Both resolutions aim to prevent and maintain chemical, physical and biological contamination at acceptable levels from the raw material to consumption by the consumer, being essential the involvement, from the top management to the attendant, so that it is implemented, fulfilled and rooted. In the company's culture quality control goes beyond a specific department. The objective of this study is to review quality management tools focusing on the implementation of Good Manufacturing Practices and Standard Operating Procedures.