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Gestão & Produção

Print version ISSN 0104-530XOn-line version ISSN 1806-9649

Abstract

FIGUEIREDO, Veruschka Franca de  and  COSTA NETO, Pedro Luiz de Oliveira. Implementation of the HACCP in the food industry. Gest. Prod. [online]. 2001, vol.8, n.1, pp.100-111. ISSN 0104-530X.  http://dx.doi.org/10.1590/S0104-530X2001000100008.

The Hazard Analysis Critical Control Point (HACCP) concept is a systematic approach to ensuring food safety. The method is based on several different principles of direct or indirect detection of contamination. The objective is to control food safety by analyzing the potential hazards, designing the system to prevent problems, involving the operators in decision making and documenting events. HACCP concepts should be applied together with Good Manufacturing Practices. This paper discusses the importance of HACCP in Biscuit Industry and what kind of contamination is a weak point in this product. The results indicated that there are several initial problems in implementing HACCP, however tangible benefits can be achieved through reduced customer complaints.

Keywords : HACCP; control; food; safety; hazard.

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