Proposta de implantação de sistema de análise de perigos e pontos críticos de controle (APPCC) em uma indústria de farinha de trigo

Abstract

The growing search of food industries for safe food increases the demand for systems that generate confidence and ensure food safety of products. The System of Analysis of Hazards and Critical Control (HACCP) besides being effective and efficient, has national and international recognition and meets the requirements of regulatory agencies, through analysis and control of the hazards involved in the entire production line, from the reception of the raw material to the dispatch of the finished product. Thus, the objective was to elaborate a proposal for the implementation of this system, integrating it with the documents of GMP (Good Manufacturing Practices) and POP (Standard Operating Procedure) already existing in a wheat mill located in southern Brazil. The implementation of the APPCC system aims to ensure the safety of wheat flour (Type 1, Industrial Type 1 and Type 2) and wheat bran produced in the study unit. The work was based on two types of research, the bibliographic, through articles and journals that discuss the HACCP and its implementation and the on-site research, with visits made in the company. According to the study, the stages of Magnetic Separation 3, Sifting in safety plansifter, Ferrous fumarate dosage and Flour Improver Dosage are the ones that require further monitoring, being considered, the four Critical Control Points of the production line.