TCC - Bacharelado em Engenharia de Alimentos (UAG)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/2954
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Item Elaboração e implementação do plano de análise de perigos e pontos críticos de controle (APPCC) do processo de produção do queijo muçarela(2019-01-25) Nascimento, Keila Priscila do; Chinelate, Gerla Castello Branco; Ferreira, João Pedro; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/3962452818641999The production of safe animal feeds such as dairy products is based on the implementation of quality management tools such as good practices in dairy farming (BPPL), Good Manufacturing Practices (GMP), Standard Operating Procedures ( PPHO) and Hazard Analysis and Critical Control Points (HACCP). The HACCP tool is a logical and direct control system based on the prevention of problems, allowing the identification of critical biological, physical and chemical points during the food production stages. The objective of this work was to elaborate and implement the HACCP plan for the production chain of Muçarela cheese from a medium-sized dairy industry, located in the city of Entre Rios de Minas, Minas Gerais. Work was started with a diagnosis in the prerequisite program which are (BPH) and (PPHO) through a checklist, which provided a significant report of nonconformities, distributed in the industry sectors under study. In order to evaluate the hygienic conditions, data analyzes were carried out by the industry with results of microbiological analysis of equipment and utensils, hands, aprons and gloves of the production and final product employees. At the end of this study an HACCP plan was drawn up, addressing the organizational chart of the company; the HACCP team; description and composition of the product; flowchart and description of the manufacturing process of Muçarela cheese; biological and chemical hazards and their preventive and corrective measures, as well as the determination of control points and the identification of critical control points. With the results obtained from the check list, it was possible to verify that GMP and PPHO are fully deployed, detecting 6% of nonconformities, for reasons that the industry is undergoing to expansion, and it is classified according to DRC 275/202 in group 1. In the hygienic conditions obtained by the results of the microbiological analyzes, it was verified that the microbiology sector is in adaptation and needs a planning for its full functioning, but it was verified that the final product is within the microbiological standards by the current legislation . And the implementation of the HACCP system can contribute significantly to the production of dairy products with more quality and safety.