Análise das boas práticas de fabricação de um açougue de Goiana-PE.

Abstract

This study aims to propose an action plan based on the 5W1H methodology to support the sanitary adequacy of the butcher shop Carnes & Frios, managed by the Department of Agriculture, Fisheries, and Environment, located in the Public Market of Goiana-PE. The research followed a qualitative and descriptive approach, developed from a case study, with the application of a checklist adapted to ANVISA’s requirements (RDC 216/2004), containing specific criteria of Good Manufacturing Practices (GMP). Data were collected through direct on-site observation and interviews with employees. The diagnostic analysis revealed that 61.5% of the evaluated items were non-compliant, highlighting deficiencies in essential requirements such as facility hygiene, pest control, food handling, use of Personal Protective Equipment (PPE), traceability of purchases, waste disposal, and potable water usage. The absence of the Good Practices Manual and the lack of training for food handlers were identified as the most critical issues. In response, a practical, easy-to-implement, and low-cost action plan was developed, structured on the 5W1H method. The proposal aims to promote structural and operational improvements in the establishment, contributing to food safety, reducing sanitary risks, and ensuring compliance with legal standards. Although theoretical, the proposal may serve as a reference for public managers and small businesses.