Utilization of the hazard analysis and critical control points (HACCP) system in dairy farms / Aplicação do sistema de análise de perigos e pontos críticos de controle (APPCC) em propriedades leiteiras

AUTOR(ES)

Andrezza Alves Spexoto

DATA DE PUBLICAÇÃO

2003

RESUMO

The Hazard Analysis Critical Control Point (HACCP) has, as the main objective the prevention of human’s health risks, as to avoid changes in the food due to use of the application of control practices in the steps of production, where the possibility of hazards or critical situations is bigger. The system is used in all steps of the production, since the ran material until the manufactured product. Regarding to this, the HACCP is considered as an important technique to prevent and to control the quality of the food that has been used in dainy forms to control pathogens and medical residues. The somatic cells count and the bacterial contamination of milk are essential factors to maintain the milk quality in the right condition, what represent big damages for the milk production. The objective of this research was to evaluate the efficiency, possible mistakes and the main problems related to the application of HACCP process in two dairy properties (A and B), based on the control of somatic cells level and hygienic conditions of the milk among the herd, besides the occurrence of the mastitis in animals. Before the application of the system, training in good manufacture practices and manipulation was accomplished to allow the use of the HACCP system. The results showed that the application of this method was efficient in order to improve the milk quality in one of the properties, what was shown in a better result of the mastitis’s control it was observed a reduction in the average counting of affected animals and mastitis’s cases. Related to the hygienic conditions of the milk, it was noticed a reduction in the numbers of mesophills and faecals coliforms. Aspects regarding the commitment of the workers and the owner were considered as essential for the success of the HACCP program, as the implementation in dairy forms showed particularities and differences related to the to the food industry.

ASSUNTO(S)

mastite animal (prevenção e controle) contamination (prevention and control) milk (quality) leite (qualidade) contaminação (prevenção e controle) animal mastitis (prevention and control)

Documentos Relacionados

• Relação custo-benefício da implantação do sistema de análise de perigos e pontos críticos de controle (APPCC) em laticínio do Estado de São Paulo
• Listeria monocytogenes in swines slaughtered: aid to the Hazards Analysis and Critical Control Points (HACCP)
• Subsidies for implementation of the Hazard Analysis System and Critical Points of Control - HACCP in Milk Kitchen
• Analise de perigos e pontos criticos de controle (APPCC) em unidades armazenadoras de grãos a granel
• Análise de perigos e pontos críticos de controle APPCC: estudo de caso no sistema de abastecimento de água da Universidade Federal de Viçosa