HYGIENE, SANITATION AND QUALITY CONTROL IN PASTA PROCESSING

Abstract

It was done a technical visit to ten small size industries of Rio Grande do Sul State (Brazil), where was verificated the conditions of pasta production. with the results obtained, was made a written report to the industries with informations about the founded situation and suggestions for plant and equipments advances. By the written report was made a sector diagnostic and a hygiene, sanitation and quality control manual. Completed this stage were repassed informations of the manual for employees of twenty industries through conversation, brochure and cartoons distribution, with purpose to practice the recommended measures. It was considered important the implantation of quality control program in the industries to obtain significative advances on the hygienical­ sanitary quality of commercialized products.