SISTEMA DE ANÁLISES DE PERIGOS E PONTOS CRÍTICOS DE CONTROLE NA PRODUÇÃO DE POLPA DE ABACAXI: uma avaliação bibliográfica

Abstract

The present work presents the importance of applying safety standards, hygiene and standardization of production processes, in an industry that produces pineapple pulp, since it is essential for the consumer market to have the guarantee that the food being consumed is safe and hygiene. That is why some control practices are necessary, such as the analysis of hazards and critical control points (HACCP), which has as a prerequisite for its application the use of Good Manufacturing Practices (GMP), which evaluates which are the main critical points of the process and if they can or need to be controlled to guarantee the health of the food. It also assesses the main hazards, physical, chemical and biological, for the main product and the principles of application of the HACCP plan. It can be seen that the use of GMP is essential for the functioning of any food industry, and the HACCP plan comes as a differential in the quality of the product. This study was a systematic literature review, 2996 works were cataloged, with the Boolean operator AND and descriptors in Portuguese and English: HACCP, pineapple, industry and GMP.