AVALIAÇÃO DA HIGIENIZAÇÃO EM INDÚSTRIA DE PROCESSAMENTO DE CÁRNEOS

Abstract

The consumers search for food quality improved all productive áreas, from field production to industrial processing in the production and conservation techniques to eliminate the food contamination risk by giving sensory, microbiological and physicochemical quality to the final product. Part of this improvement was the need to improve hygienic-sanitary procedures in the food manufacturing areas, which are most related to the microbiological and sanitary quality of products. In food industries, monitoring, verification and inspection are performed on the equipment and utensils hygiene that have direct contact with the food produced in order to promote quality in this procedure. In the present work, these activities were monitored in a meat processing industry through the elaboration of the Ishikawa Diagram, highlighting the main difficulties that influence the hygiene quality and the follow-up of the procedure and swab collections for microbiological analysis as quality certification.