Elaboração do plano de Análise de Perigos e Pontos Críticos de Controle (APPCC) do processo de produção do queijo Reino

Abstract

Food is vulnerable to biological, chemical and physical contamination at any stage of production which compromises its safety at the time of consumption. The production of safe dairy products is based on the implementation of quality management tools such as Good Manufacturing Practices (GMP), Standard Sanitation Operational Procedures (SSOP) and Hazard Analysis and Critical Control Points (HACCP). The HACCP system is a quality management tool that allows the detection of the presence of critical biological, chemical and physical points during the food production stages, as well as corrective control measures at each critical point detected. The objective of the present work was to elaborate an HACCP plan for a dairy industry located in the Microregion of Barbacena, Minas Gerais, and to show the stage of the cheese production process responsible for biological, chemical and physical hazards to the product. The work began with a diagnosis in the prerequisite program (GMP and SSOP) that provided a significant report of nonconformities, distributed in the sectors of the industry under study. In order to diagnose the hygienic conditions, data analyzes were carried out by the industry with results of microbiological analysis of equipment and utensils, hands, aprons and gloves of workers and final product, as well as physical and chemical analysis of the cheese Reino produced in the year 2015. At the end of this study an HACCP plan was elaborated on the organization chart of the company; the HACCP team; description and composition of the product; flowchart and description of the cheese making process; biological, chemical and physical hazards and their preventive and corrective measures, as well as the determination of critical control points. With the results obtained, it was possible to verify that the GMP and SSOP are not fully implanted, detecting several non-conformities to be eliminated and that the implementation of the HACCP system can contribute significantly to the production of milk products with higher quality and safety.