Análise de pré-requisitos para implantação do sistema APPCC: diagnóstico das boas práticas de fabricação e qualidade em uma indústria alimentícia no município de Parnamirim – RN

Abstract

The Good Manufacturing Practices (GMP’s) and the Standard Operating Procedures (SOP’s) are essencial prerequisite programs to follow and implement on the Hazard Analysis and Critical Control Point (HACCP) System. As a result, the presente study aims to verify the use of this methodology of implamantation of the HACCP in a company of the Food Industry in the city of Parnamirim/RN. It was noted then that it is necessary to first correct the detected nonconformities on the aplication of the check list, as well as the other working processes involved, and then think about the introduction of this food quality managment model.