Aplicação do sistema de análise de perigos e pontos críticos de controle na indústria de alimentos : uma revisão bibliográfica

Abstract

For the food industry, quality is one of the most relevant points, whether to meet consumer requirements or the conditions f or marketing food products. The HACCP system guarantees food security in the food production process, identifies the critical control points in the production process and the potential hazards to which the food may be exposed in the production chain. This tool is recognized by important international and national bodies as a method of preventing DTA (Foodborne Diseases), this tool has the main objective of detecting, preventing, controlling and eliminating chemical, physical and microbiological hazards pres ent in food production. Good Manufacturing Practices (GMP) and Standard Operating Procedures (POPs) are prerequisites of the HACCP system, both focused on eliminating points that may contaminate food. The implementation of HACCP complies with national and international legislation, providing security and facilitating food exports. With this study, it was intended to review the main quality management tools having as main focus the implementation of Hazard Analysis and Critical Control Points in the food ind ustry.