Implantação da análise de perigos e pontos críticos de controle (APPCC) no processo de poliestireno extrudado (XPS)

Abstract

Hazard Analysis and Critical Control Point (HACCP) is a tool of quality management and food safety higly used in food industry. Tha main objective of that tool is to identify critical points during manufacturing process and to apply corective measures to eliminate or reduce those dangers. This work aims to implant the hazard analysis and critical control point based on recomended principles by codex alimentarius in the extruded polystyrene (XPS) in na industry of food packing, placed in the city of João Pessoa – PB. The company has programs related to good manufacturing practices and aims to conquer the market due new international certifications as a part of strategic planning. The research is characterized a case study developed by executing the steps of definition and planing, gather data and data analisys. The plan HACCP was elaborated after previous verifications in the organization and process maping. Afterwords it was defined the responsible team fot the plan’s elaboration and validation, the hazards were surveyed in the raw material until the final product; the product description; ; the identification of the intended use; the construction and validation of the production flowchart and the description of the process. After the preliminary steps, the HACCP principles were followed. With the application of the principles it was possible to observe that in the extruded polystyrene process most of the identified hazards are of a physical nature and that critical control points – CCP – were not evidenced. The company has sufficient preventive measures to mitigate the existing dangers, therefore it is not necessary to determine critical limits, develop a monitoring system and define corrective actions.