Elaboração do plano APPCC para linha de produção de queijo muçarela

Abstract

The responsibility for producing quality cheese begins with actions from collecting its raw materials to controlling the dispatch of the final product. With advancements in production, a food company must consistently comply with legislation to ensure the quality and marketability of its product. Among the quality tools employed, the implementation of Critical Control Point Analysis (HACCP) at all processing stages until reaching the final consumer is essential to guarantee quality assurance. With the aim of lead a dairy company towards total quality was initiated the implementation of quality tools, involving a 'checklist' of Good Manufacturing Practices (GMP), HACCP system implementation in a production line, staff training, and knowledge sharing — all essential for developing and executing preventive and monitoring measures. The entire process was based on the Brazilian System of Inspection of Products of Animal Origin (SISB-POA), which standardizes and harmonizes inspection procedures for animal-origin products to ensure safety and innocuousness. Good Manufacturing Practices and internal and external industry conditions were verified, standardizing the necessary points according to legislation. Hazards/critical control points and their critical limits were defined in the mozzarella production process, the company’s primary production line. Through the development and implementation of the HACCP system in one of the production lines was identified areas requiring process flow correction, both internal and external. This enabled adequate training, hazard reduction, and process readjustment, aligning the company more effectively with legislation and enabling participation in internal and external audits.