Avaliação das condições higiênico-sanitárias na produção de queijo coalho em municípios da região centro-sul do Ceará

Abstract

The with advancement of production and promotion technologies, how the bus food industries implement quality management programs in order to comply with the legislation and increase the quality of elaborated products. Curd cheese is a typical national product and has its origin in northeastern Brazil, a source of income for small families and large industries. The objective of this research was to evaluate the hygienic-sanitary conditions in the production of rennet cheese in municipalities in the Center-south region of Ceará according to the Good Manufacturing Practices legislation of the Ministry of Agriculture, Livestock and Supply (MAPA). Socioeconomic and technical questionnaires were applied to evaluate the product profile, as well as the main difficulties in complying with Good Manufacturing Practice Management in Curd Cheese Production. A survey was conducted in the municipalities of Acopiara, Quixelô and Icó, both in the interior of the state of Ceará. Checklists were prepared for verification or degree of compliance and compliance with Good Manufacturing Practice standards through Resolution RDC nº. 275/2002 / ANVISA. Given this, the present study showed that the industries visited can include most of the standards required by the legislation. Outstanding valley, of the three companies visited, only one has permission to market their products. In assessing the procedures of handlers, equipment, equipment and the lack of standard procedures in a food production unit, it is possible to use a 66.66% inconsistency of consumed. As a result of this study, it is recommended that, for the greater evolution of the sector, it is necessary to create relevant public policies to contribute to the quality of cheese produced in the municipalities of the Center-south region of Ceará.