Desenvolvimento do plano APPCC para linha de produção de queijo mussarela

Abstract

Due to the consumer market demand for safe food and higher quality, the implementation of the Hazard Analysis and Critical Control Points (HACCP) has become a legal obligation in Brazil since the 90s, as it ensures products that meet those needs. Cheese is a highly nutritious food, being a product of basic consumption in many countries and social groups. The main objective of this study was to develop the HACCP system for mozzarella cheese production line. For both, the methodology used was based on the Guide to the HACCP Plan Preparation of SENAI / DN (2000).Was defined a CCP (Critical Control Point) for control of six microbiological hazards, control of such a CCP is done through monitoring of the binomial time / temperature, having as critical threshold below 72°C for 15 second sand greater than 75°C for 20 seconds.