NDLI: Elaboração do plano de análise de perigos e pontos críticos de controle (APPCC) no processo produtivo de alimentos para cães e gatos

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Elaboração do plano de análise de perigos e pontos críticos de controle (APPCC) no processo produtivo de alimentos para cães e gatos

Content Provider	Semantic Scholar
Author	Santos, Alexandre Henrique Dos
Copyright Year	2018
Abstract	SANTOS, A. H. Elaboration of a plan of analysis of hazards and critical control points in the productive process of food for dogs and cats. 2018. 97 f. Dissertation (Master degree) Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, 2018. One of the major concerns of the food and feed industries relates to the issues of physical, chemical and microbiological contamination that may occur during the production process. Over the past few years, especially the pet food industries have been increasing quality control in their production processes, as globalization has altered the way owners have come to relate to their pets, these transformations have led to the emergence of increasingly demanding consumers regarding the quality of their pets' food. In view of this new context, the main objective of this work was to elaborate a plan of analysis of hazards and critical control points (HACCP) in a food industry for dogs and cats. The basic concept highlighted by the HACCP system is the prevention and not the inspection of the final product. To prepare the HACCP plan, the conditions of good manufacturing practice (GMP) and standard operating hygiene procedures (PPHO) were analyzed. The productive process was mapped to identify potential critical points, then the mapped points were submitted to the decision tree to guide the identification of critical control points. For each identified critical control point, a control plan was developed with preventive, corrective and monitoring actions. The analysis of process performance indicators shows a significant improvement in quality control after the elaboration and application of the HACCP plan.
File Format	PDF HTM / HTML
DOI	10.11606/D.74.2018.tde-25052018-100119
Alternate Webpage(s)	http://www.teses.usp.br/teses/disponiveis/74/74134/tde-25052018-100119/publico/ME8450289COR.pdf
Alternate Webpage(s)	https://doi.org/10.11606/D.74.2018.tde-25052018-100119
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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