Ferramentas em gestão da qualidade e segurança de alimentos em uma usina de açúcar - uma revisão bibliográfica

Abstract

The growing search for safe food in the current market is undeniable and this has forced food industries to obtain more improved controls for manufacturing contamination-free products. In many situations, the causes of contamination come from the lack of application or efficiency of cleaning procedures and awareness among people who handle food. With this work, we intended to review and discuss the main food safety management tools available on the market and the latest in food safety management. The HACCP tool establishes a control system focusing on prevention instead of basically relying on final product analysis, being able to adjust to changes. Concerning the FSSC 22000 and ABNT NBR ISO 22000 standards, it is advisable that participatory communication occurs throughout the entire production process, accompanied by the implementation of prerequisites such as good manufacturing practices and the Hazard Analysis and Critical Points System. Control, in addition to the requirements common to any management system. In Brazil, the implementation of these tools in the sugar production agro-industry has been consolidated and given the national product global acceptance. The growing adoption of industrial units each year is notable.