Implantação de Boas Práticas de Fabricação (BPF) em indústria beneficiadora de erva-mate

• Ano de defesa: 2010
• Autor(a) principal: Cas, Mara Rúbia Doebber da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Boas práticas de fabricação; Segurança do alimento; Erva-mate; Ilex paraguariensis; ISO 22000; Programas de treinamento; Good manufacturing practices; Food safety; Education; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5685

Requirements with the hygienic quality of food and the need for compliance of companies with current legislation determines that the food industry to adopt methods of control and quality management. There are recommended methodologies and certified for quality management for the food industry which is the prerequisites programs that include the Good Manufacturing Practices (GMP). The main objective of the study was to propose a model for deployment of GMP and a education for industries and verify its effectiveness in an industry to manufacture from Ilex paraguariensis St. Hill. We also evaluated the quality of the Ilex paraguariensis benefit in the implementation of GMP, comparing variables: moisture, water activity and pH, total count of mesophilic aerobes, yeasts and mold count, the survey Salmonella spp. and most probable number of thermotolerant coliforms in relation to the expiry date, storage conditions, grain size, with or without addition of sugar samples of Ilex paraguariensis, as well as determine the correlation between variables. The result was the implementation of GMP along the lines of ISO 22000 by the food industry, integrating the legislations and serving as a platform to integrate other education. The education was developed based on needs assessment through the checklist and microbiological analysis and planning how to address the no agreements found, with these were carried out training evaluate and monitor the results. The industry has made improvements from 15% to 97% according after implementation of GMP, considered excellent for the industry. Another result achieved was the training of employs with the intent to change behavior and improve the hygiene habits of those, no coliforms were isolated in the hands of food handlers, and there was a reduction in the total count of aerobic mesophilic bacteria and Staphylococcus coagulase positive. The objectives desired by this study were achieved, as the implementation model used facilitated the adequacy of the industry legislation and was also able to provide better organization forcing quantitative and qualitative changes, find that the implementation of GMP was essential for company to reach satisfactory levels of suit and hygienic-sanitary quality of the final product. The safety of the finished product could be verified with the physicochemical and microbiological analysis performed, which revealed that the product comply with the standards of the Brazilian and the World Health Organization legislation and the quality of the Ilex paraguariensis St. Hill was not modified by the conditions of storage, added sugar, validity and granulometry.