Boas práticas de fabricação no processamento de polpa de frutas em uma agroindústria familiar da cidade de Quixaba-PB.

Abstract

Brazil has an important participation in the internal and external fruit market, as it has a large quantity and quality in the production of fruit trees. In Brazilian agribusiness, fruit growing is one of the sectors that is currently gaining prominence. The production of fruit pulp has several positive points, adding economic value to the fruit, reducing waste by avoiding losses. During the processing of fruit pulp, it is important to apply Good Manufacturing Practices (GMP) in all stages of the production process, with the aim of guaranteeing quality and safety standards for products. To ensure high quality products, free of contaminants, establishments must implement GMP. This work aimed to analyze the good manufacturing practices in the processing of fruits for the production of pulps in a family agroindustry in the city of Quixaba- PB. Data collection was initially carried out through the application of questionnaires, to characterize the agroindustry and describe the stages of the production flowchart, then the checklist of RDC Nº 275/02 of ANVISA was applied, which provides for GMP in food producing establishments. Subsequently, the data found were analyzed and classified according to the groups according to the percentage of adequacy of the items, with 70 to 100% meeting the items classified as group 1 - satisfactory, from 51 to 75%, group 2 classified as regular and group 3 from 0 to 50% of the items met classified as unsatisfactory. After applying the checklist, it was observed that the agroindustry presented 75,6% of adjustments, being classified as REGULAR, after the development of spreadsheets of control records and educational materials on GMP, that are requested in the checklist items, the company presented 82,3% of compliance and started to be classified as SATISFACTORY in relation to the production of fruit pulp. GMP must be present at all stages of the production process, which is indispensable to guarantee the consumer population excellent standards of sanitary quality and food and nutritional security.