Desenvolvimento de ferramentas de controle de qualidade para uma indústria de sorvetes e outros gelados comestíveis

Abstract

Manual of Good Practices, Standard Operating Procedures and Nutritional Information are mandatory documents in an establishment that produces food. The objective of this work was to develop these sanitary quality control tools for a small ice cream and other edible ice cream industry in the city of Londrina - PR. The checklist of Resolution 267/2003 and Resolution 275/2002 was applied. Existing routines were raised by means of physical and digital files of the company. For nutritional information, a survey of the formulations of each product was carried out, through the labels of the ingredients, the technical sheets of the suppliers and the national tables of proximate composition. The Good Practices Manual and Standard Operating Procedures were developed with the help of the results obtained by the checklists. The rate of sanitary non-compliance was 46.48%; the adequacy of the industry did not meet some requirements and the culture of the organization interfered with the implementation of these procedures. Nutritional information was prepared for all flavors of ice cream and açaí for future application on packaging. The company was able to meet the requirements of the municipal supervisory body, since these tools involved improvements in processing, quality and food safety for the end customer.