Análise de perigos e pontos críticos de controle - APPCC: implantação no frigorífico SIGMA

Abstract

With the ease of dissemination of information and the constant search of the consumerfor knowledge, this in turn is becoming increasingly demanding with the quality of the products it purchases. In this context, companies are challenged to seek improvements in their production processes in order to control and better direct organizations and seek to implement quality management programs. These programs are basic requirements for product safety assurance and include the Self-Control Programs, Standard Operating Hygiene Procedures Program (PPHO), Hazard Analysis and Critical Control Points (HACCP). The objective of implementing the HACCP system is to properly assess the hazards present in a particular product or production line, analyze their risk, set critical limits and establish a control plan for those hazards. The present work aimed to implement the Quality Management Tool Hazard Analysis and Critical Control Points - HACCP in a Suiavi Alimentos Ltda (SIGMA) following the principles defined by the codex alimentius. One chemical and three biological hazards were identified: PCC1Q in the seasoning and additive weighing step, PCC1B in the cooking and smoking step, PCC2B in the cooling step and PCC3B in the freezing step. It was defined that the critical limit for PCC1Q is to strictly follow the formulation approved by the local inspector and the producing company. If deviations occur at the time of weighing, discard the weighing or when possible remove the ingredient to the point of adjusting the preset amount. For PCC1B the critical limit is the temperature of 72oC. The product may only be removed from the cooking oven when it reaches at least 72oC inside the part / product. The product must remain in the cooking oven until it reaches the limit. PCC2B and PCC3B also involve temperature control, where for PCC2B identified in the cooling step, the limit is 7oC inside the product at the time of shipment. For PCC3B, the limit is -12oC inside the product at the time of shipment. In both situations, the products must remain in a cooling or freezing chamber until the limit temperature is established. For all PCCs corrective actions involve the immediate guidance of those responsible. Monitoring worksheets were prepared for the daily registration of PCCs.