Etapas da elaboração de cenoura e cebola minimamente processadas utilizando as boas práticas de fabricação

Abstract

The minimally processed vegetable industry generates great benefits to the consumer, since it provides pre-prepared foods with minimum changes of their original characteristics, bringing practicality in the kitchen and quality to the food. However, vegetables in general are easily perishable, what require constant quality control and the use of technologies that are necessary to reduce the susceptibility to deterioration and to ensure the safety and quality of the products, therefore the industry must follow best practices throughout the chain of production, as dictated by the current legislation, requiring materials that help in achieving its objectives. This present work had the purpose of following closely the elaboration of minimally processed vegetables in a company and suggest improvements for all the stages of production of said vegetables. It was used the products work Instructions (with focus on the production of onions and carrots), checklists for pre-operational hygiene as well as the hygiene and health of employees and the form "Hygiene of The Facilities, Equipments and Utensils", as well as the measuring instruments, like pH Meter and a Thermo Hygrometer. From the results, suggestions were made for each production stages, comparing the ideal conditions with the generated data, mainly regarding the temperature, which was not up to standard, and changes were proposed to the verification forms, for example: the inclusion of essential items aiming for improvement best practices control. With these suggestions being presented to company’s leaders, it is believed that it will generate good results if applied correctly; there will be improvements, for example, in the visual aspect and the increase of useful life of its products as well as greater functionality and agility in the application of verification forms.