VERIFICAÇÃO DO CONTROLE DE TEMPERATURA, UMIDADE E ANÁLISE MICROBIOLÓGICA EM PRODUTOS DE UMA CONFEITARIA DE VARGINHA - MG

Abstract

Faced with the growing consumption of products manufactured in bakeries and pastry shops, a correct management from the handling process to the storage and delivery of these foods to the consumer becomes of the utmost importance. The nutritionist is competent to instruct handlers and carry out surveys so that the product supplied by the company has the lowest risk of possible microbiological contamination. An analysis of cakes in containers produced in a confectionery located in Varginha exposes a high percentage of moisture present in the food and a significant interference of relative humidity (RH) during the storage of them, making it more susceptible to mold proliferation and yeasts, making hygiene sanitary monitoring even more essential in the production of cakes and creams from bakeries and pastry shops.