Decreto-Lei n.º 4/90, de 03 de Janeiro de 1990
Decreto-Lei n.º 4/90 de 3 de Janeiro Os bolos de pastelaria constituem hoje uma componente importante no nosso consumo alimentar, com especial ênfase nos meios urbanos.
Impõe-se, assim, que ao longo de todo o circuito, desde o fabrico até ao consumo, sejam cumpridas as regras em matéria de higiene, de modo a ser garantida a qualidade do produto final posto à disposição do consumidor.
Os bolos fabricados com creme, que se caracterizam por grande perecibilidade e em relação aos quais o não cumprimento das regras de higiene favorece o aparecimento de níveis de contaminação microbiana elevados, por vezes com a presença de germes indesejáveis, com eventuais repercussões nefastas ao nível da saúde, necessitam de exigências acrescidas do ponto de vista higiénico.
Para verificar a observância dos preceitos de higiene no fabrico e manuseamento dos bolos e cremes de pastelaria impõe-se a fixação, em diploma legal, de um critério microbiológico que contenha os parâmetros mínimos de qualidade a que os mesmos devem obedecer. Igualmente se torna necessário fixar a metodologia a seguir para a obtenção e constituição da amostra para laboratório, assim como para a interpretação dos resultados analíticos, de modo a salvaguardar a sua representatividade e fiabilidade.
O êxito das medidas agora preconizadas passa necessariamente pela formação profissional, que assume um papel determinante na consciencialização do pessoal envolvido em todo o processo.
Atendendo a que os produtos afins do pão, definidos no Decreto-Lei n.º 289/84, de 24 de Agosto, pelas suas características, devem estar sujeitos aos mesmos parâmetros mínimos de qualidade, aproveita-se a oportunidade para estender àqueles produtos a aplicação do critério microbiológico, assim como as exigências quanto à constituição da amostra que vierem a ser fixadas para os bolos e cremes de pastelaria.
Assim: Nos termos da alínea a) do n.º 1 do artigo 201.º da Constituição, o Governo decreta o seguinte: Artigo 1.º O presente diploma destina-se a fixar as características a que devem obedecer os bolos e cremes de pastelaria.
Art. 2.º Os bolos e cremes de pastelaria devem ser fabricados com...
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