The Hazard Analysis and Critical Control Points Program (HACCP) encompasses the entire production system, structuring the company within procedures that make the plant's operation controlled. It covers raw materials, inputs, procedures, physical, chemical,and microbiological analyses that affect each subsequent operation and the product and is recommended by international organizations, being in Brazil the responsibility of the Ministries of Health and the Ministry of Agriculture Supply. This work's objective was to monitor the implementation of the HACCP program (Hazard Analysis and Critical Control Points) in the fishing industry in the city of Rio Grande -RS, which processes whole, gutted, fillet, frozen, or fresh fish andsalted fish. The methodologiesapplied wereImplementation of the HACCP Program, Physical-chemical and microbiological evaluation of the raw material. These results were obtained over seven months, after which exports were released. Therefore, quality indicators, both physical, chemical, and microbiological, are constantly evaluated, showing favorable results so far and within the recommendations of Brazilian legislation, indicating that the samples evaluated were suitable for consumption.
|Translated title of the contribution||Implementation of the quality control program in a fishing industry in Rio Grande do Sul|
|Number of pages||14|
|Publication status||Published - 23 Jan 2022|