Good manufacturing practices for agroecological producers

Abstract

With the objective of ensure the quality of the foods that are sold in the Solidarity Market of
UFU, students of the Nutrition course elaborated a Good Manufacturing Practices for agroecological
producers transition participating in the space. The standards of Sanitary Surveillance,
basic principles of labeling, elaboration of products, handling and adequate storage were discussed.
The training was fundamental to improve the knowledge and technique of producers,
for an adequate production and safe sale of food. The satisfaction of the producers was observed
after the course that at the following fairs, already prepared and took minimally processed
baking products, preserves and vegetables. Many consumers of Market started to buy the new
products commercialized, with greater confidence in the production, guarantee of acquiring a
product of quality, safe, direct of the farm and healthy.