The Hazard Analysis System and Critical Control Points as a quality tool in brazilian food industry

被引：0

作者：

Bezerra Martins, Alexsandra Alves ^{[1
]}

de Oliveira, Nayara Maria ^{[2
]}

Martins, Otavio Augusto ^{[3
]}

Raghiante, Fernanda ^{[4
]}

机构：

[1] IFTM, Inst Fed Educ Ciencia & Tecnol Triangulo Mine, Campus Uberlandia, Uberlandia, MG, Brazil

[2] IFTM, Biol, Inst Fed Educ Ciencia & Tecnol Triangulo Mine, Campus Uberlandia, Uberlandia, MG, Brazil

[3] Univ Estadual Paulista UNESP, Fac Med Vet & Zootecnia, Campus Botucatu, Sao Paulo, Brazil

[4] IFTM, Inst Fed Educ Ciencia & Tecnol Triangulo Mineiro, Campus Uberlandia, Uberlandia, MG, Brazil

来源：

BRAZILIAN JOURNAL OF HYGIENE AND ANIMAL SANITY | 2019年 / 13卷 / 02期

关键词：

Food safety; Microbiology; Quality; Public health;

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

Food safety is one of the main problems related to food production and processing. The control of food contamination hazards in relation to physical, chemical and biological risks must occur during all phases of the production process, that is, from the acquisition of the raw material to the production of the final product that arrives at the consumer's table. Food industries need an effective quality system to exercise quality control at all stages of production. The Hazard Analysis and Critical Control Points (HACCP) system stands out today as the most important quality control system in the food industry, capable of identifying the likely risks of contamination within a specific process and the measures preventive measures to control them, aiming at food safety.

引用

页码：179 / 190

页数：12

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