Estudo da metodologia de Análise de Perigos e Pontos Críticos de Controle (APPCC) na produção artesanal de cerveja: uma revisão

Abstract

Beer production is one of the oldest practices, which is considered one of the most consumed beverages in the world, according to data from the Brazilian Beer Industry Association (CERVBRASIL), Brazil is the third largest beer producer in the world. Craft beer is produced on a small scale, with the use of good ingredients and without the addition of preservatives or dyes, being a drink characterized by innovation, variety of flavors and quality, attributes that are appreciated by consumers. However, to ensure the sanitary quality and safety of food and beverages, it is essential to implement quality programs and tools, as dangerous situations can occur during the production process of craft beer. Thus, the present work aims to demonstrate the implementation of the HACCP system methodology, in the stages of craft beer production, through a bibliographic survey and relevant legislation in Brazil, such as Ordinance No. 40 of January 20, 1998, of the Ministry of Agriculture, Livestock and Supply (MAPA), in order to identify and assess possible dangers and critical points of control. Through the information obtained, observed the presence of biological, chemical and physical hazards during the production process. Through the assessment of these hazards, it is plausible to propose prevention measures, with the steps, boiling the wort, cooling, labeling and storage, considered as one of the steps with the highest Critical Control Point (CCP). For each CCP, control procedures, critical limits, adequate monitoring, corrective actions and records were established, aiming at the prevention, elimination or reduction of hazards, in order to guarantee the sanitary quality of the drink.