Avaliação das dificuldades encontradas em um abatedouro de aves para a manutenção do Sistema HACCP implementado

Abstract

Nowadays the industries, mainly the ones of the food sector, concern about the improvement of their products quality, due to the costumers exigency and the market. The Hazard Analisys and Critical Control Points (HACCP or APPCC) are a systematic methodology that allow the identification and risk contamination control of chemical, physical or biological, that has as pre requisites the Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). These pre requisites identify potential hazards to food safety, from obtaining raw materials to consumption, establishing certain steps in the Critical Control Points (CCP), control measures and monitoring to ensure, at the end of the process, achieving a safe and quality food.. The implementation of this system has been difficulted by many factors such as inadequate physical structure, lack of equipments or instruments of monitoring and measurement, insufficient number of employees or lack of specific training. Somewhat, this work want to check, from in loco observations and questionnaires, which are the main barriers among the implementation of this system stemmed from cultural and economic. The results were that 70% said that awareness and engagement of employees are major difficulties in the maintenance of HACCP.