Review: Implementation of good manufacturing practices in the Brazilian food industry

• Autor(a) principal: Oliveira, Patricia Ocampos de
• Data de Publicação: 2021
• Outros Autores: Silveira, Roberta da, Alves, Eloize Silva, Saqueti, Bruno Henrique Figueiredo, Castro, Matheus Campos de, Souza, Patricia Magalhães de, Ponhozi, Isadora Boaventura, Costa, Joice Camila Martins da, Schueler, Janaina, Santos, Oscar Oliveira, Visentainer, Jesui Vergilio, Duailibi, Sandra Rojas
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/11687
• topic: Doenças transmitidas por alimentos; Boas práticas de fabricação na indústria de alimentos; Procedimento operacional padronizado; Vigilância sanitária.; Foodborne diseases; Good manufacturing practices in the food industry; Standardized operating procedure; Health surveilance.; Enfermedades transmitidas por alimentos; Buenas prácticas de fabricación en la industria alimentaria; Procedimiento operativo estandarizado; Vigilancia sanitaria.

Food safety includes knowledge and practices related to collective health, in order to prevent risks associated with food. Adjacent is quality control, which combines basic foundations for the food production process to be carried out avoiding the emergence of foodborne diseases (DTAs). DTAs are caused by eating contaminated food or water, where several factors contribute to the emergence of diseases. With this, the Health Surveillance presents as one of the inspection roles for the release of the health license. Thus, the present work is a review of the literature based on quality control programs based on food safety with an emphasis on foodborne diseases. To guarantee product hygiene and food safety, there are several programs, such as: Good Manufacturing Practices (GMP) aim to avoid contamination of products, from the reception of raw materials to consumption. Self-Control Program (PAC), the main tool for agribusiness in the control of manufacturing processes. Standardized operating procedure (SOP) consists of describing all operations to perform a given procedure. Hazard analysis and critical control points (HACCP) system is based on the application of technical and scientific principles of prevention, with the purpose of guaranteeing the safety of the processes of production, handling, transportation, distribution and consumption of food. And the 5S method consists of organizing the workplace through maintenance, cleaning, standardization and discipline in carrying out the work, with the least possible supervision. It is shown that all programs go together.