VERIFICAÇÃO DA IMPLEMENTAÇÃO DE FERRAMENTAS DE SEGURANÇA DE ALIMENTOS EM INDÚSTRIAS DE PESCADO

Abstract

This study analyzes the application of the Hazard Analysis and Critical Control Points (HACCP) system in tilapia fillet production, within a context of high perishability and risk of microbiological contamination. Although HACCP is recognized as an essential tool for food safety, its effectiveness in the fish processing industry still faces limitations related to practical implementation and organizational factors. The research was conducted in three fish processing industries during May 2025. The objective was to evaluate compliance with Good Manufacturing Practices (GMP), according to the Codex Alimentarius and Brazilian sanitary legislation, as well as to analyze professionals' perceptions regarding the challenges associated with maintaining the HACCP system. A qualitative approach was adopted, including semi-structured interviews, document analysis, and technical visits. The results showed a high level of compliance with Good Manufacturing Practices observed on-site; however, the effectiveness of HACCP is compromised by factors such as resistance to cultural change, high employee turnover, and structural limitations, which directly impact its implementation. It was concluded that food safety in tilapia fillet production depends not only on compliance with regulatory requirements but also on strengthening organizational culture and making continuous investments in training and infrastructure.