Avaliação da implementação de programas de autocontrole e da percepção de produtores em relação à qualidade de queijos artesanais de Alagoa (MG)

Abstract

Artisanal cheese producers faced, until recently, commercial barriers due to lack of investment and regulatory bureaucracy imposed by regulatory bodies that restricted the sale of products to only local businesses, often centralized in the municipality itself. The commercial scenario for small cheese producers expanded after the publication of legislation aimed at artisanal animal products, allowing these products to be marketed in other states. Consequently, competition among artisanal producers increased, requiring the creation of strategies for positioning their brands in the artisanal market. The Self-Control Program (PAC) are documents prepared, developed, and implemented by establishments to ensure safe products with quality and identity consistent with standards. The PAC includes Good Manufacturing Practices, Standardized Operational Hygiene Procedures (PPHO), and Hazard Analysis and Critical Control Points (HACCP). For artisanal cheese producers, only the implementation of two self-controls is required: Good Manufacturing Practices (GMP) and Good Agricultural Practices (GAP). This study aimed to verify and investigate the level of implementation of PAC in artisanal cheese-producing dairies in Alagoa (MG) and the producers’ perception regarding the use of this tool in relation to the quality of artisanal cheeses. The methodology used was recorded interviews with artisanal producers and the application of a questionnaire with questions based on legislation to capture the producers’ perception of GMP. The methodology used to evaluate the open-ended questions about perception was the Collective Subject Discourse. It was observed that GMP and GAP parameters, self-control items required for artisanal producers, were not fully met or were partially implemented. It was observed that the artisanal cheese producers of Alagoa have an understanding of the importance of GMP and GAP, but the implementation of PAC is still limited. In conclusion, to address this deficiency identified in the dairies, it is recommended to structure a strategic quality management improvement program for artisanal products by the dairies, as well as the implementation of public policies that develop extension projects to provide technical knowledge and guidance to producers.