ANÁLISE DE PERIGOS E PONTOS CRÍTICOS DE CONTROLE NA QUALIDADE DA PRODUÇÃO DE FARINHAS DE MILHO

Abstract

The HACCP (Hazard Analysis and Critical Control Point) System (Hazard Analysis and Critical Control Point) consists of a control system for food safety through the analysis and control of risks biological, chemical and physical at all stages, from the production of raw materials to manufacturing, distribution and consumption. The system is based on the prevention, elimination or reduction of hazards at all stages of the production chain by applying seven basic principles: Identify and assess hazards; determine critical control points; establish critical limits; establish monitoring procedures; establish corrective actions to be taken; establish verification procedures; establish registration procedures. The article will present the implementation and execution of the HACCP tool - Hazard Ancalysis and Critical Control Points (HACCP - Hazard Analysis and Critical Control Points) in a food industry, detailing the entire process and its analysis methods, highlighting one specific product: Flocked Corn Flour. The Quality tool aims to improve your production method and, consequently, your increase in productivity, by making work safer, with quality, in the manufacturing process.