Estudo para elaboração do plano APPCC no setor de utilidades de uma indústria alimentícia.

Abstract

Nowadays, the food industries have sought, through quality tools, increasingly to provide safe foods, free of any risk that would harm the health of the consumers. Hazard Analysis and Critical Control Points (HACCP) is a tool that deal with food safety through the analysis and control of physical, chemical and biological hazards, addressing all stages of production, from the raw material to the finished product. In this work, a study was conducted in the division of a food industry, which supplies compressed air, steam, and hot and cold water to the production area of that industry. The objective of the study was to check if there were any physical, chemical or biological hazards that could affect the final product. For the development of the HACCP plan, records were made on the operation of each equipment from water collection on. The hazards were identified and evaluated by the HACCP team as to the probability of occurrence and possible severity that could represent to health. The hazards that reached grades > 3 were taken to the decision tree to verify whether or not they would be a Critical Control Point (CCP). The HACCP team verified that the dangers identified do not compromise the quality of the final product, once that for each hazard a control measure was found, such as the various filters in this sector. The hazards identified from the decision tree were not classified as CCPs, but fall under the Prerequisite Programs, which are related to Good Manufacturing Practices. To reduce or eliminate hazards, it was suggested that a preventive maintenance schedule should be drawn up.