GOOD MANUFACTURING PRACTICES AS A STRATEGY FOR IMPROVING HYGIENIC-SANITARY QUALITY IN AN INSTITUTIONAL FOOD AND NUTRITION UNIT

The production of food in Food and Nutrition Units (UAN) requires strict hygienic and sanitary care, which is essential to ensure food safety and safety. In this scenario, the implementation of Good Manufacturing Practices (GMP) is an essential strategy for the hygienic quality of preparations, the environment and handlers. The present study aimed to implement GMP in an institutional UAN and to evaluate the efficiency of the actions implemented. The unit in question serves, on average, 900 meals a day, which reinforces the need for effective controls, since failures in the process can compromise the health of many diners. The initial diagnosis of structural, hygiene, and handling conditions was made using a checklist based on RDC No. 275/2002 of the Ministry of Health. Based on this survey, an action plan was prepared contemplating corrective and preventive measures, aimed at adapting the unit to current health standards, including structural adjustments, organization of flows, reinforcement of hygiene and training of the team of handlers. To measure the effectiveness of the intervention, microbiological analyses were carried out before and after the implementation of GMP, considering official methodologies described by Silva et al. (2021) and the standards established by Normative Instruction No. 161/2022 (MS). The analyses included cooked foods and raw salads, totaling seven samples evaluated in each stage. The results demonstrated significant advances. The compliance index in the checklists evolved from 72% (regular classification) to 86% (satisfactory classification) after the implementation of the action plan. The main improvements were observed regarding personal hygiene practices and the facilities. In the microbiological analyses, it was found that, before the intervention, samples of raw salads showed Escherichia coli counts above the permitted limits. After the corrective measures were implemented, there was a significant reduction in these counts, reaching values within safety standards. Cooked foods did not show unsatisfactory results at any analyzed point. It is concluded that the systematic adoption of Good Manufacturing Practices (GMP) promoted significant improvements in hygienic-sanitary conditions and in the microbiological quality of the food produced in the studied Food Service Unit (FSU). These results demonstrate that the implementation of Good Manufacturing Practices (GMP), coupled with continuous monitoring, serves as an essential strategy to ensure food safety. In addition to meeting legal requirements, its consolidation strengthens public health protection, reduces the risk of foodborne illnesses, and encourages the adoption of sustainable practices, contributing to the efficiency and quality of services provided in institutional food units.