Sistema appcc em um processo de beneficiamento e armazenamento de arroz parboilizado

Abstract

The objective of this work was to elaborate the HACCP plan in the process of parboiling and processing rice in a processing industry. In the first stage, the diagnosis of the prerequisite programs was carried out, based on the checklist of Good Manufacturing Practices of RDC nº 275/2002 of ANVISA, in Decree nº 368/1997 of MAPA and Normative Instruction 4 of MAPA, obtaining 87% compliance in the evaluated items. In the second stage, the HACCP system was developed, using the methodology recommended by Codex Alimentarius, following the five initial stages: forming an interdisciplinary team, describing the product in detail, describing how to use the product, elaborating the product process flowchart and checking the on-site flowchart. Subsequently, following the seven principles: Identify hazards, determine CCPs, establish LCs, establish monitoring, establish corrective actions, establish checks and establish registration procedures. The physical, chemical and biological hazards of the process were raised and assessed for risk through the combination of severity and probability of occurring in the process, obtaining 80% significance 3 and 16.6% significance 4 of the biological hazard, 86, 2% significance 3 and 6.89% significance 4 for physical hazard and 2.16% significance 3 and 1.89% significance 4 for chemical hazard. These hazards were assessed through the decision tree, finding three critical control points (CCP): CCP 1 in the storage of the raw material, being biological and chemical hazards; CCP 2 in secondary drying, being biological and chemical hazards and CCP 3 in the metal detector, being physical hazard. Finally, critical limits were determined, monitoring was described, as well as corrective actions for each CCP. It is important to note that this work was developed in a specific company and the HACCP system developed applies to its reality, being necessary to consider the peculiarities of each product and / or product.