Análisis de buenas prácticas de fabricación en plantas procesadoras de leche de cabra en Cariri

Abstract

The growing demand for safe food has resulted in a need for industries to adapt to established standards to ensure quality products that do not pose risks to consumers' health. There are several factors that can influence the quality of the milk and can make it an inappropriate product for human consumption, such as physical, chemical or biological factors that may contaminate the milk due to failures in obtaining, processing or shipping it. Thus, it is essential that food producing / industrializing establishments obtain excellent percentages of conformities about GMP's, which are measures that must be implemented by food industries in order to guarantee the necessary requirements for food production safe. The present work aimed to evaluate the application of Good Manufacturing Practices (GMP), in caprine milk processing units, in the Cariri region of Paraíba. Four processing units were visited, called A, B, C and D, and were checked for compliance with GMP standards. From the observational analysis carried out, it was found that, of the four establishments studied, only processing plants A and C were classified in group 1, being considered of low risk to food security, plants B and D, in turn, were classified in group 2, which offered a medium risk to food security. Non-conformities were observed in all five items on the list, in all establishments, being described flaws in buildings, lack of products related to personal hygiene, presence of pests within the industry, and mainly, non-compliance with some Operations Procedures Standardized. The present study demonstrated that plants B and D should improve their levels in relation to GMP's, both to meet the requirements of current legislation and to offer safer products to their consumers, in view of the large number of non-conformities observed in these establishments. It is also necessary to have a more effective inspection of the competent bodies to ensure that the establishments are adapted to all GMP's requirements, thus avoiding the risk of transmitting foodborne illnesses to consumers, waste of raw materials as well as financial losses for the establishment.