Elaboração do manual de boas práticas de fabricação em um laticínio do município de Araruna - PR

Abstract

Currently, farmers in Brazil see livestock milk a valuable means of survival, as well as a proposal for a sustainable agriculture by offering their families the possibility of an increase in income and quality of life. However, to ensure the development of the sector, training is required of farmers and maker soft dairy products, which translates into improvement sand benefits to all who participate in the dairy chain. Motivated by these and other factors, the dairy industry in Brazil constantly changing, seeking continuous improvement to increase the internal quality, and to the requirements legislation. Thus, companies incorporated in this sector seek training to compete, given the legal requirements and consumer demands. An important tool to ensure the quality is the implementation of Good Manufacturing Practices (GMP), which is a set of principles and rules for the proper handling of food, extending from raw materials to finished product, to ensure health and consumer integrity. The adoption of Good Manufacturing Practices is a fundamental requirement in afoot Security Program me together with the implementation not the SOP(Sanitation Standard Operating Procedure), where the procedures necessary to ensure the absence of hazards that may compromise food safety are documented. The milk is as a nutritional product requires greater care for those who produce and handle, because it is also nutrient-rich medium which facilitates the development of microorganisms. Therefore, greater care must be employed at the time of production and the development of derivatives, making it necessary to maintain optimal sanitary conditions from the production field to the consumer. For this, the Good Agricultural Practices (GAP) should be employed in the field and the Good Manufacturing Practices (GMP) in producing establishments. Thus, the main objective was the establishment of the Good Manufacturing Practices Manual.