Importância dos manipuladores na qualidade do suco de laranja in natura e produção de cartilha didática
It is known that the orange juice in nature is very popular with consumers of all ages. Both in commercial establishments in school canteens orange juice in nature is prepared and sold without any special treatment, in view of the quality of this beverage, it is known that there is a need much care...
| Autor principal: | Bassi, Ana Paula Guarnieri |
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| Formato: | Trabalho de Conclusão de Curso (Especialização) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/21705 |
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| Resumo: |
It is known that the orange juice in nature is very popular with consumers of all ages. Both in commercial establishments in school canteens orange juice in nature is prepared and sold without any special treatment, in view of the quality of this beverage, it is known that there is a need much care to obtain a juice suitable for consumption. The quality control of orange juice in general is fundamental and indispensable factor for the general requirements of good manufacturing practices in order to be able to get fresh consume food. Highlights the importance of hygiene category, location, method of preparation and storage of the product, production flow, and especially the quality of the raw material, which together constitute an appropriate standard so that they can give comfort and security to the consumer.Given that this study aimed to analyze the sanitary-hygienic and physico- chemical characteristics of orange juices marketed in four commercial establishments in the Araras city. The results indicated that employee must be greater sanitary control of personnel and equipment during the manufacture of orange juice in the cafeterias. It was also noted that more attention should be focused on the care with juice after being extracted and the importance of training employees. So this paper proposes the presentation of the playbook of good manufacturing and handling practices for the production of juices in school canteens. This primer may contribute to production of juices with higher quality and safety for students, can be used as teaching material for students from 5th to 9th grade being used in the classroom and practice room with students. |
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