Análise de perigos e pontos críticos de controle – APPCC: elaboração no processamento de linguiça de carne suína defumada

Abstract

In Brazil, sausages, especially sausage, are part of the eating habits of a large portion of the population. These meat products are highly exposed to contamination and represent an excellent means for microbial multiplication. To avoid contamination, it is extremely important to control and monitor the risks that the entire manufacturing process, which can affect the food produced. In order to minimize these risks, quality control tools are used, such as the hazard analysis system and critical control points (HACCP), which are indispensable for the manufacture of safe foods for consumers. This study aimed to develop an HACCP system applicable to the Kéllus sausage plant located in Rolante - RS, aiming to ensure the safety of the product smoked pork sausage through the prevention of hazards during the stages of its production. It was developed in eight stages, which allow identifying where and how the existing hazards in the production line are, what are their acceptable limits, how to reduce and control them from appropriate procedures. In the production of sausage were identified by cing ing critical control points, which are present in the stages of reception of the raw material, grinding, weighing of condiments and additives and in smoking. With the study it was possible to conclude that the processing of smoked pork sausage has some critical control points, which, if not controlled or eliminated, could generate possible hazards to the health of the consumer and in the quality of the final product.