APLICAÇÃO DA ANÁLISE DE PERIGOS E PONTOS CRÍTICOS DE CONTROLE (APPCC) PARA PEQUENAS E MÉDIAS INDÚSTRIAS DE ALIMENTOS: UMA REVISÃO BIBLIOGRÁFICA

Abstract

The Hazard Analysis and Critical Control Points (HACCP) system represents a fundamental scientific tool for ensuring food safety, based on seven principles ranging from hazard identification to documentation systems establishment. This bibliographic review analyzed the applicability and main challenges related to HACCP implementation in small and medium food industries. The methodology consisted of a qualitative literature review, prioritizing publications from the last ten years in specialized databases. Results demonstrate that HACCP provides significant benefits, including reduction of microbiological, chemical and physical risks, improved traceability, regulatory compliance and strengthened international competitiveness. However, small and medium enterprises face specific implementation challenges, notably financial limitations, technical training deficiencies, organizational resistance, documentation complexity and physical facilities inadequacy. Current Brazilian legislation, including Law No. 14,515/2023, establishes system mandatory implementation in animal product establishments. Identified facilitating strategies include simplified training, gradual implementation, business partnerships and governmental support. The conclusion indicates that HACCP is essential for small and medium industries, not only for regulatory compliance, but as a strategic opportunity for competitive differentiation and access to new markets, requiring specific public policies to facilitate its implementation in this business segment.