Análise da estrutura e das condições do ambiente de trabalho de uma fabriqueta de queijo, no município de Nossa Senhora da Glória/SE : (estudo de caso)

Abstract

The objective of this work was to carry out a case study of a cheese factory in the municipality of Nossa Senhora da Glória-SE. Visits were made to the establishment's environments, in which observations were made and two questionnaires were administered, one for the owner and the factory employee. Production uses fresh milk as raw material to obtain cheese. The milk is skimmed, fresh or fresh and refrigerated, at 4 °C. Refrigeration takes place for a maximum period of 10 hours after milking. Routine analyzes of raw milk are carried out with equipment such as an alizarol alcohol pistol, acidimeter, thermo lacto densimeter and thermometer in a laboratory on the property. good manufacturing practices (GMP) were identified, for example, cheeses are stored in the cold room until commercialization. However, criteria were identified that do not comply with the GMP and current legislation, such as cooling motors completely exposed to the environment, which poses a risk of electric shock to employees. The cheeses from the factory under study are certified by the municipal inspection service (SIF), and to continue with this seal, the cheese factory maintains available, for marketing purposes, the BPF, current legislation, in addition to receiving technical assistance from the public authorities.