Implantação da análise de perigos e pontos críticos de controle (APPCC) em processo de produção de massa folhada

Abstract

Puff pastry is a product of French origin consumed all over the world, being used for the preparation of savory and sweet. Its name comes from its production process which basically consists of several folds of a dough of flour and water being interspersed with margarine. The HACCP system together with GMP’s aim to protect consumers from illness, injury or even death caused by food consumption. The present work aims to implement the HACCP system in the puff pastry production process in a pasta industry. The HACCP plan was implemented following the ISO 22000 and Codex Alimentarius standards. First, the description of the product and its food safety characteristics was carried out in accordance with current legislation, in order to start the implementation with the help of forms of the stages of creation of the HACCP. The process flowchart was created and approved together with the food safety team, in all 15 main steps were described, from the raw material to the final product. The determination of hazards and critical points of the process was carried out for the ingredients, packaging materials and process, to classify the risks, the analysis of severity x probability of occurrence was used. In the ingredients, 2 high risks were found, which are prevented by the declaration of allergens. 2 control points were found in the process, being respectively the sieving and storage and shipping stage, in addition to 1 critical control point located in the packaging stage in the metal detector equipment. For the PCC, monitoring and correction procedures were established. At the end of the HACCP implementation, it was possible to verify that the entire puff pastry process was mapped according to the quality standards required by current legislation.