Produção de alimentos da agricultura familiar para a alimentação escolar: desafios da regulação sanitária

Abstract

This is a descriptive character study of the responses of the research project and extent of partnership between federal university teachers and students and a group of sustainable agriculture, owners of a small agribusiness in the state of Goiás. The goal was to implement good manufacturing practices for food aimed at health suitability of products to be marketed for the National School Feeding Programme. We carried out the in situ diagnosis of the labor process developed by farmers and proposed a training program on Good Agricultural Practices and Good Manufacturing Practices. The training took place in thirteen face meetings, total of 100 hours and used different methodological approaches. Also conducted research shelf life and definition of nutritional labeling of products manufactured. Microbiological analyzes met the microbiological standards of the National Health Surveillance Agency. We observed a great interest of group in collective construction activities. Defined the validity of sixteen products analyzed and their respective labels. The activity reached the proposed objectives, such as technical assistance and training in good practices to the group with the potential to meet the sanitary requirements for the food commerce from sustainable agriculture the to school feeding.