A IMPORTÂNCIA DA IMPLANTAÇÃO DE UM SISTEMA APPCC COMO FERRAMENTA DA QUALIDADE EM LINHAS DE PRODUÇÃO: UM ESTUDO DE CASO EM UMA LINHA DE CEREAIS MATINAIS

Abstract

This paper addresses the importance of implementing a Hazard Analysis and Critical Control Point (HACCP) system in a breakfast cereal production line. This system is crucial for food safety by ensuring that products reach consumers' tables free of contamination. HACCP is a preventive method that identifies, assesses, and controls physical, chemical, and biological hazards at all stages of the production process, from the receipt of raw materials to the final product. The application of this system directly contributes to the standardization of operations, the optimization of resources, and, most importantly, the reduction of contamination risks in the food production line. Its implementation ensures compliance with international standards, such as the Codex Alimentarius, and Brazilian legislation, such as ANVISA's RDC No. 275/2002. It can be concluded that, in the breakfast cereal sector, HACCP not only meets market demands and strengthens consumer confidence, but also consolidates itself as a strategic and essential tool for the industry's competitiveness and sustainability, confirming its vital importance for food quality and integrity.