Elaboração de procedimentos operacionais padronizados para uma microcervejaria

Abstract

With the constant evolution of society, the production of beer and food products has become more complex, requiring food quality and safety measures. One of the tools for achieving process excellence is standard operating procedures (POPs) are documents that describe step by step the specific operations to be followed and each stage of the production process, from the selection of the raw material to the filling of final product. This work aims to elaborate a standard operating procedures manual for a handcrafted microbrewery located in the interior of São Paulo. With the preparation of documents it is possible to establish criteria for the execution of tasks and for the selection and receipt of raw materials and products. Quality management has become an unenforceable question in new establishments and small industries, being a primordial item to establish a relationship of confidence between producer and consumer. Developed POPs meet the requirements set forth in the Collegiate Board Resolution - RDC No. 275, of October 21, 2002, which describes the requirements for the elaboration of standard operating procedures for food/industrializing foods, and they are cleaning of facilities, equipment, furniture and utensils; Control of water potability; Hygiene and health of manipulators; waste management; Integrated pest control and selection of raw materials. Through procedures the company has the criteria for carrying out activities in accordance with the rules and legislation, the implementation of these practices establishes a solid basis for all employees to perform their activities evenly in order to ensure the safety of the final product . In addition, it is crucial to maintaining competitiveness in the market and compliance with current regulations. The implementation of process standardization has a positive impact on both the production process and the search for continuous improvement of operations. The elaboration of the POPs was successfully completed, aiming to ensure the quality and food safety in the production of beer. It is recommended that procedures be reviewed and updated regularly to reflect any changes in the process. In addition, it is suggested the elaboration of specific POPs for new production processes that may be implemented, ensuring the continuity of operational excellence and compliance with current regulatory rules.