Higienização em indústrias alimentícias

Abstract

This present work aims to promote discussions regarding the development of cleaning processes and their impurities, specifically focusing on the food industry as the subject of qualitative study. This focus was carried out through an integrative review of the current topic, using a database derived from technical books, repositories, and various professional-academic platforms for scientific research. The results of this literature review indicate that with industrial evolution, production processes have increased, as has food deterioration and contamination, requiring precautions and cleaning processes in the product development stages. The cleaning stages involve cleaning and sanitization procedures. Cleaning can occur without disassembly or in open systems with manual cleaning, pressure washers, or foam generators, followed by subsequent sanitization using physical and chemical agents, such as peracetic acid, chlorine compounds, hydrogen peroxide, and quaternary ammonium. In conclusion, it is essential to understand and correctly apply regulations at all stages of the production process to ensure that food is delivered to the consumer with the assurance that the product is free from possible impurities and contamination. This includes identifying the role of defining cleaning methods and tools for each situation encountered in the food industry.