ANÁLISE DE RISCO E PONTOS CRÍTICOS DE CONTROLE (ARPCC) DE UMA PLANTA DE PROCESSAMENTO DE ALIMENTOS (RESTAURANTE UNIVERSITÁRIO) EM OURO PRETO - MG*

Abstract

It was used the hazard analysis critical control point (f-IJ\CCP) in Ouro Preto, MG. There were made 30 collect between the period of 01/Feb./88 to 11 / May/90. The objects of this experiment were: floor - the distribution area, the sanitation area, the coction area, the pre-preparation of fruits/ meat the preparation of fruits/vegetahles and pre-preparation of cereals/legumes; utensil - the sanitation area, the coction aree, the pre-preparation of eat, the pre-preparation of fruits/vegetables and the pre-preparation of cerels/legumes; utensil - glasses, trays and forks; equipament - beef beater, meat grinder, electric cutter, manual cutter, vegetables peeler and electric beater; water. It was proposed for critical point of control: floor - the distribution area and the pre-preparation of fruits/vegetables; table - the preparation of fruits/vegetables; utensil - glasses; equipament _ manual cutter and vegetables peeler.