Boas práticas de fabricação no sistema de produção de queijo coalho artesanal no Vale do Jaguaribe-CE.

Abstract

The production of artisanal coalho cheese has been highlighted in recent years and, therefore, 28 it is important to adopt Good Manufacturing Practices in order to guarantee safe and quality 29 food. Thus, the present study aimed to verify the Good Manufacturing Practices (GMP) in 30 artisanal cheese dairies located in cities in the Vale do Jaguaribe-CE. 20 dairies producing 31 artisanal coalho cheese were evaluated and classified based on a checklist adapted in 32 accordance with RDC nº 275/2002. The data obtained were tabulated and processed in Excel 33 (2019). The average adequacy of the 20 dairies to the GMP was 31.65%, with 17 dairies 34 classified in Group 3, that is, from 0 to 50% of meeting the items, and the other 3 dairies were 35 classified in Group 2, with from 51 to 75%. Based on the results obtained from applying the 36 checklist, action plans were individually prepared and presented online to those responsible for 37 understanding and possible corrections of “nonconformities”. As for the averages of 38 “compliance” evaluated by items, all were classified in group 3, being Building and installations 39 (36%), Equipment, furniture and fixtures (44%), Handlers (17%), Raw materials, ingredients 40 and packaging ( 32%), Food Preparation (23%), Storage and transport of prepared foods (39%) 41 and Documentation and registration (19%). Therefore, non-compliance with GMP jeopardizes 42 food safety, and public policies aimed at the sector are essential in order to combat informality, 43 regulating cheese factories with active and effective technical assistance, based on GMP's.