Importância do fluxograma operacional e sanitário dos entrepostos de carnes em supermercados

Abstract

From August 12 to November 18, 2019, Monday to Friday, from 1 pm to 7 pm, fulfilling the regime of 6 hours per day comprehending 30 hours per week, and fulfilling the 420 hours of the Compulsory Supervised Internship (CSI). The CSI was performed at a hypermarket located in the North Zone of Recife - PE. The structure of the site has six perishable food sectors such as: Meat products warehouse, fishmonger, sausage, horti-fruti, bakery and a cafeteria. During the CSI period, daily audits were carried out in the establishment's perishables sectors to monitor the length of what is required by the Good Manufacturing Practices Manual required by Collegiate Board Resolution (RDC) No. 216 and No. 275 from the National Health Surveillance Agency of Brazil (ANVISA), during the audits a checklist was applied containing such points: Hygienic-sanitary conditions; application of the GMP manual; temperature (products, displays and cameras); labeling; traceability; shelf life; product quality and Integrated Pest Control. Thus the sectors were visited twice a day to apply the checklist containing the above topics, when any item was in disagreement, was noted in the checklist and then executed the action plans, which consisted of: training in the nonconformity found, explaining to employees the correct way to carry out a given process and emphasizing the importance of performing them correctly to ensure a safe food for the consumer. For the elaboration of the tables we used the descriptive statistics in the data obtained through the application of the checklists. Through the tables it can be noted that in all sectors evaluated it was necessary to apply action plans more frequently in relation to sanitary conditions and GMP. This can be easily explained, as both are points of analysis that closely depend on human resource management. Although training is carried out on a monthly basis, on topics that cover each item evaluated in the checklist in detail, it is often difficult for sector managers to release the minimum number of employees required to attend the training. This is due to the production demands of the store. This point has been widely requested in the company, as it is known that the full operation of the GMP manual basically depends on its application by the employees.