PROJETO READY TO EAT: REVISÃO DO PLANO APPCC PARA UMA INDÚSTRIA PROCESSADORA DE SOJA

Abstract

This work deals with the effective application of the Hazard Analysis and Critical Control Points (HACCP) system as a tool in the quality and food safety management system, to control physical, chemical and biological hazards that could affect the process in a soy protein factory located in Campo Grande, Mato Grosso do Sul. Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOP) are crucial as a prerequisite program for implementing HACCP, playing a fundamental role in controlling all stages of the production chain. To identify and control the potential dangers in soy protein production, the implementation of the HACCP method resulted in the establishment and definition of two Critical Control Points (CCPs), the metal detector and the microbiological control in the alcohol extractors, making it possible to monitor, eliminate or reduce the dangers/risks to an acceptable level. Therefore, the adoption of these CCPs made it possible to ensure the safety of the product, making it suitable for direct consumption. In addition, HACCP has provided a series of benefits, such as increased product quality, a reduction in rework and customer complaints, compliance with the legal requirements applicable to the food industry, and the possibility of increasing the customer portfolio through greater acceptance of the product on the national and international markets.