GOOD PREPARING PRACTICES OF FOODS IN A ZOOLOGICAL OF SÃO PAULO STATE: PLANNING, IMPLEMENTATION AND RAISING COSTS

Abstract

The study aimed to identify the handling practices considered not conforming, to implement
improvements based on the Good Manufacturing Practices concept, to verify the hygienicsanitary conditions of foods and utensils and to evaluate related costs. Thirty food samples
and 36 kitchen´s utensils were analyzed. For food samples, it was analyzed the most probable
number of total and fecal coliforms, presence of Salmonella spp and counting of
Staphylococcus positive coagulase, using the washing technique. For utensils it was included
the analysis of mesophile aerobic counting by the swab test. Based on the results, it was
implemented the restriction of people entrance in the kitchen; adoption of utensils made of not
permeable material and of easy sanitization; acquisition of meats of enough quantity for
consumption in two days as well as defrost under refrigeration; adoption of three troughs in
each facility and cleanness and sanitation procedure. Kitchen table surfaces maintained high
levels of microorganisms in relation to meat cut table, even with sanitation procedure; for
samples of meat, heart and handled meat it was observed similar level of microorganisms,
being higher for staphylococci and total coliforms and lower for fecal coliforms; it was
noticed apparent microbial reduction between dust and sanitized troughs; Salmonella spp was
not detected. It was concluded that the section of food preparing and distribution can act as a
point of dissemination and multiplication of pathogenic agents; the good preparing practices
implementation comprises an intervention that contributes to reduction in the level of the
current microorganisms on the Zoo environment and the adoption of good practices can be
economically interesting and it may offer conditions to decrease costs with diagnostic,
treatment and animal health.