APPCC como ferramenta da qualidade na indústria de alimentos

Abstract

The quality has been one of the most relevant points in all segments of the industry being linked to goods, products, processes and services. In order to verify the applicability of quality tools in the food industry the Hazard Analysis and Critical Control Points will be object of study based on the meat area given its production and consumption nationally. The study was conducted from the literature on the subject, using mostly electronic files and scientific articles published in the issue of quality to the food industry. The objectives are to demonstrate the applicability of HACCP as a quality tool in the production of meat; define quality and its deployment in the food industry; support the HACCP tool as quality control; submit generically stages of implementation of a HACCP and highlight the implementation of HACCP in different segments meat (chicken, beef, pork, lamb and fish) . The critical points of greatest evidence of control in the studies analyzed were biological, and crucial steps reception, bleeding, evisceration and freezing. The HACCP as a quality tool acts as a basis for ensuring the quality of processes. It is a system to suit the particularities for each plant being correlated to their needs and exerts continuous improvement function acting corrective, preventive and predictive way.