Proposta de anteprojeto arquitetônico de uma queijaria para atender a Lei do queijo artesanal do Estado da Paraíba.

Abstract

Artisanal cheese production plays a crucial role in the economic growth of the Northeast region of Brazil. To ensure that these products are crafted in accordance with traditional, regional, or cultural recipes and processes, the state of Paraíba enacted State Law No. 11.346 on June 6, 2019. This law focuses on the artisanal production and commercialization of cheeses and butters, aiming to simplify the regularization process for small-scale producers. This study aimed to develop an architectural draft for a cheese factory in São Bento, Paraíba, in compliance with legal requirements, serving as a model for artisanal cheese producers in the state. The research involved literature reviews, visits to artisanal cheese factories, and the use of Revit 2024 software for technical representations. The project outlined key technical features, addressing aspects such as spatial layout, production flow, hygiene and safety requirements, and considerations regarding equipment and facility structure. Emphasis was placed on the need for a standardized architectural plan to serve as a reference for artisanal cheese producers in Paraíba seeking formalization with regulatory authorities, thereby promoting dairy sector development and ensuring product quality. The conclusion suggests the development of complementary projects, including hydraulic and sanitary systems, electrical systems, cost analysis, risk assessment, and fire prevention.