Identificação de riscos e perigos no processo de torra e moagem de café visando a obtenção de produtos seguros e de qualidade

AUTOR(ES)

Adriana Barbosa da Silva

DATA DE PUBLICAÇÃO

2008

RESUMO

Brazil is the leading world producer of coffee. Meanwhile have your product devalued, compared to some competitors, due to the demanding consumer market, concerned with criteria that can evaluate not only the overall quality of roasted coffee and roasted and ground as well as aspects related to health, hygiene, the existence of fraud and sensory quality of the product. A systematic analysis of the Hazard Analysis Critical Control Point (HACCP) promotes the correct identification of the risks and dangers that could compromise the intrinsic quality and healthiness of the product is an important tool in the preparation of requirements that might guide the production of coffee in Brazil of international quality standards. Based on a comprehensive literature review on the subject in remarks made in units of roast and milling of coffee could characterize the entire production process as well as the main factors influencing directly or indirectly on the quality of the product and their safety. In light of the lack of information could give foundation to statistically proven the correct identification of risks, observed during the execution of this work, this study was to focus the hazard identification linking them in each of the steps of process. Were identified hazards to the safety of the product and the presence of fungi, or not producers of toxins, toxic waste in raw material and the production of acrylamide during torra. As for the dangers that compromise the intrinsic quality of the product were identified changes in the physical and chemical raw materials on the basis of inadequate storage conditions, together with procedures involving the application of intense roast and additions of PVA (green and black grains burnt) , alter significantly the profile of sensory drink coffee. Such information becomes vital since, in addition to contributing directly to the enhancement of product quality both in the domestic market as in the international arena, serve as a basis for identification of Critical Points of Control (PCC) existing in the process, the main foundation the systematic implementation of HACCP.

ASSUNTO(S)

café torrado e moído ciencia e tecnologia de alimentos haccp appcc roasted and ground coffee quality. qualidade.

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