FERRAMENTAS DE CONTROLE DE QUALIDADE E SUA IMPORTÂNCIA NO SETOR INDUSTRIAL ALIMENTÍCIO

Abstract

Quality management is one of the main strategies that companies in any sector adopt, as it relates the competitiveness and profitability of companies, through the reduction of costs and waste, offering products that meet the demands of the consumer market. As a result, the improvement of these managements has been updated in the industries seeking improvement for their employees and consumers. With this, the implementation of tools such as the GMP (Good Manufacturing Practices) which is essential for food to be produced with quality, from the point of view of food safety, as well as nutritional. Use of the SOP (Standard Operating Procedure) which consists of the detailed description of all the operations necessary to carry out a certain procedure, being extremely important within any functional process to guarantee the desired results for each task performed. And other tools such as HACCP (Hazard Analysis of Critical Control Points) which is an analytical system based on a series of steps related to the processes of the food industry, from the receipt of raw material to the commercialization of the product, taking measures to contain the risk situation and identify possible harm to consumers' health later on. The objective of the work is to carry out the historical contextualization of the quality control applied in the industrial food production, through the presentation of some tools used and their forms of application, in addition to the discussion of why these same tools can intervene in a positive way in the functioning of the industry. and the final product.