Implantação do HACCP em um estabelecimento frigorífico

Abstract

In recent decades, concern about food safety is one of the most important requirements of food companies seeking better quality and market competitiveness. This is happening due to increased demand for quality food and insurance on behalf of consumers who are more demanding and health conscious. Thus, it is important to have quality tools deployed in companies, such as good manufacturing practices, sanitation standard operating procedure, and one of the most important HACCP (Hazard Analysis and Critical Control Points) and HACCP (Hazard Analysis and Points critical Control), which is directly linked to a risk analysis and risk of contamination, determining their preventive measures, description of process flow diagram, establishing critical limits for each hazard, in addition to implement an effective system of monitoring. This study was based on the application of HACCP tool in establishing a refrigerator from the city of Ponta Grossa. Was carried out aimed at improving the quality of production in the fridge, required by the current market, focusing primarily on the concept food safe, caring and offering new customers who require their suppliers to HACCP. Concluded that the hazard identification stage of the process, the ultimate key to the existence of these dangers is because of negligence or carelessness of their own employees involved in the process and were detected in all 20 hazards that were found witheight critical control points established their critical limits, their monitoring, corrective actions and their systems of checks.