Safety evaluation of the pasta in specialized industrial food service in transported meals in Distrito Federal

Abstract

A study has been conducted for the validation of safety production of pasta in specialized industrial kitchen in transported meals according to the demands of the statutory requirements in force, allied to the necessary gastronomic criteria for the preparation of the pasta. The risk rate of raw-material has been validated with microbiologic analysis with the search for Bacillus cereus, Coliforms at 45oC/g, Estafilococus coagulase positiva/g, Salmonella sp, mold and yeast and the presence of macroscopic and microscopic material harmful to the health of humans. The monitoring of the process of preparation of the pasta at the production center, the collection of samples at different stages of production, and the microbiologic analysis of these samples made it possible to validate the safety of the product made at the industrial kitchen. A visit to the dough manufacturer was made to identify the manufacturing process as well as sanitary control measures and the method for preparation and distribution of the pasta with sauce was proposed. The results revealed that the measures adopted for preparation and distribution of the food were effective in the maintenance of the safety of the products even when the reference figures demanded were below the ones required by the legislation in force.