Gestão da qualidade em uma indústria de beneficiamento de camarão situada em Mossoró-RN: estudo de caso

Abstract

Consumers have shown an increasing interest in safe and quality food, where the increase in demand drives a more innovative market. Maintaining a quality service is essential for the Processing Units, ensuring better food conservation and consumer health. Through the Self-Control Programs (PAC) implemented, it is possible to guarantee safe and innocuous food at all stages of production. PACs are developed, implemented and monitored by competent bodies and/or sectors, composed of several normative manuals based on Good Manufacturing Practices, Standard Operating Processes (SOPs), Hazard Analysis and Critical Control Points (HACCP), among others, which are based on national and international legislation. With the objective of verifying the application of the HACCP plan in a Fish Processing Unit in Mossoró, RN, Brazil, this work aims to report all the stages of shrimp processing through the experience in the daily activities of the Unit. According to the data collected, it can be inferred that not all the guidelines recommended in the Critical Control Point (PCC) are practiced in the Unit and that during the observation period there was no efficient inspection by the responsible bodies that could manage and guide the compliance with all necessary regulations to have an effective HACCP plan. As it is a new company in the market, it is understood that its creators are adapting to all the guidelines that guarantee quality control in the food industry, however, greater commitment and planning on the part of managers is necessary to ensure compliance with the standards and ensure the quality of final products so that the company gains market share and stands out nationally.