ATUALIZAÇÃO DAS NORMAS HIGIÊNICO-SANITÁRIAS EM UMA INDÚSTRIA DE GELADOS COMESTÍVEIS: UMA ABORDAGEM PRÁTICA E NORMATIVA

Abstract

The production of edible ice products dates back over 3,000 years, with records of ancient practices in China, where snow was mixed with fruit juices—considered a precursor of modern ice cream. RDC No. 713/2022 defines that edible ice creams are frozen products obtained from an emulsion of fats and proteins, or from a mixture of water and sugars. It also defines that preparations for edible ice creams are products that, after being subjected to freezing, result in edible ice creams, without the need to add other ingredients. Given the growing demand for safe and standardized food products, this study aimed to develop a Good Manufacturing Practices (GMP) Manual for a company located in João Pessoa, Paraiba, specializing in the production of ice, ice cream, and popsicles. The research was conducted through a case study approach, using a sanitary checklist and on-site observations. This strategy enabled the author to describe the company’s infrastructure, production flows, and key challenges in meeting hygiene and food safety standards. The diagnostic was based on the requirements of ANVISA’s Ordinance No. 326/97 and Resolution RDC No. 275/02 (BRASIL, 1997; 2002). Based on the data collected, the author designed a customized GMP Manual aligned with the company’s operational reality, including Standard Operating Procedures (SOPs), control forms, and technical recommendations regarding structure, hygiene, temperature control, and storage. The manual was developed following the guidelines of Lima et al. (2019) and Machado et al. (2015), aiming to improve production processes and ensure the safety and quality of food products. Additionally, the document complies with current legislation and reinforces a qualityoriented organizational culture.