Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Scientia Agrícola (Online) |
Texto Completo: | https://www.revistas.usp.br/sa/article/view/146324 |
Resumo: | Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, sugarcane harvesting, fermentation, distillation, and aging process. The most significant factors for both CCPs and critical points (CPs) that should be controlled are determined. The implementation of the Hazard Analysis and Critical Control Point (HACCP) system in small distilleries of cachaça has been very helpful to provide the required safety for domestic consumers and boost cachaça exportations. Therefore, the main objective of the cachaça industry is to achieve production consistency. |
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Scientia Agrícola (Online) |
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Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaçaqualitymicrobiological hazardschemical hazardssugar cane spirit Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, sugarcane harvesting, fermentation, distillation, and aging process. The most significant factors for both CCPs and critical points (CPs) that should be controlled are determined. The implementation of the Hazard Analysis and Critical Control Point (HACCP) system in small distilleries of cachaça has been very helpful to provide the required safety for domestic consumers and boost cachaça exportations. Therefore, the main objective of the cachaça industry is to achieve production consistency.Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz2018-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/sa/article/view/14632410.1590/1678-992x-2017-0040Scientia Agricola; v. 75 n. 5 (2018); 432-443Scientia Agricola; Vol. 75 Núm. 5 (2018); 432-443Scientia Agricola; Vol. 75 No. 5 (2018); 432-4431678-992X0103-9016reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/sa/article/view/146324/140015Copyright (c) 2018 Scientia Agricolainfo:eu-repo/semantics/openAccessBortoletto, Aline MarquesSilvello, Giovanni CasagrandeAlcarde, André Ricardo2018-05-18T11:17:06Zoai:revistas.usp.br:article/146324Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2018-05-18T11:17:06Scientia Agrícola (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça |
title |
Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça |
spellingShingle |
Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça Bortoletto, Aline Marques quality microbiological hazards chemical hazards sugar cane spirit |
title_short |
Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça |
title_full |
Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça |
title_fullStr |
Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça |
title_full_unstemmed |
Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça |
title_sort |
Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça |
author |
Bortoletto, Aline Marques |
author_facet |
Bortoletto, Aline Marques Silvello, Giovanni Casagrande Alcarde, André Ricardo |
author_role |
author |
author2 |
Silvello, Giovanni Casagrande Alcarde, André Ricardo |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Bortoletto, Aline Marques Silvello, Giovanni Casagrande Alcarde, André Ricardo |
dc.subject.por.fl_str_mv |
quality microbiological hazards chemical hazards sugar cane spirit |
topic |
quality microbiological hazards chemical hazards sugar cane spirit |
description |
Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, sugarcane harvesting, fermentation, distillation, and aging process. The most significant factors for both CCPs and critical points (CPs) that should be controlled are determined. The implementation of the Hazard Analysis and Critical Control Point (HACCP) system in small distilleries of cachaça has been very helpful to provide the required safety for domestic consumers and boost cachaça exportations. Therefore, the main objective of the cachaça industry is to achieve production consistency. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistas.usp.br/sa/article/view/146324 10.1590/1678-992x-2017-0040 |
url |
https://www.revistas.usp.br/sa/article/view/146324 |
identifier_str_mv |
10.1590/1678-992x-2017-0040 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://www.revistas.usp.br/sa/article/view/146324/140015 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Scientia Agricola info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Scientia Agricola |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz |
publisher.none.fl_str_mv |
Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz |
dc.source.none.fl_str_mv |
Scientia Agricola; v. 75 n. 5 (2018); 432-443 Scientia Agricola; Vol. 75 Núm. 5 (2018); 432-443 Scientia Agricola; Vol. 75 No. 5 (2018); 432-443 1678-992X 0103-9016 reponame:Scientia Agrícola (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Scientia Agrícola (Online) |
collection |
Scientia Agrícola (Online) |
repository.name.fl_str_mv |
Scientia Agrícola (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
scientia@usp.br||alleoni@usp.br |
_version_ |
1800222793405562880 |