ABSTRACT
Azevedo, Henriques, Madanelo, Cabral, Almeida, Oliveira, Amaral, Rodrigues, Sampaio, Branco, Melo, Guerra, 2004). The food handlers also play a fundamental role in the quality of foodstuffs. Healthy personnel can nonetheless be carriers of microorganisms which may contaminate the food. It is thus essential that cheese dairy managers provide employees training and information concerning hygiene rules to be adopted regarding the task each handler performs (Luísa, Madanelo, Lima, 2004). On the other hand, microbial contamination and the formation of biofilms on the surfaces of equipment and utensils can also occur which result from the deposit of microorganisms on incorrectly sanitized surfaces combined with the presence of residues that favor its proliferation (Pires, Araújo, Camilloto, Ribeiro, Soares, Andrade, 2005). The implementation of these rules is possible by using the system of Hazard Analysis and Critical Control Points-HACCP, a preventive system that aims the production of safe food. The application of this concept to test methods that one will need to implement the HACCP plans, is accomplished through an internal validation of the method and is intended to demonstrate their effectiveness in working conditions peculiar to each company (Ribeiro, Cerqueira, Santos, Louzã, 2002). Thus, in such a way as to enable the safety and hygiene of the products, cheese dairies must be endowed with specific requirements and food handlers should have knowledge of good and labor hygiene practices (Morais, 2009).
