Atualização dos procedimentos operacionais padrão (pop´s) para a higienização, numa indústria de alimentos, à luz da covid-19
In the current scenario facing the pandemic, sanitizing has never been so important. In the food industries, sanitation is one of the points that will determine the quality, identity and shelf-life (shelf life of the products), thus ensuring a quality end product and the safety of the consumer, w...
| Autor principal: | Vila Nova, Ana Carolina S. R. da Silva |
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| Grau: | Monografia |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Tocantins
2022
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| Assuntos: | |
| Acesso em linha: |
http://hdl.handle.net/11612/3844 |
| Resumo: |
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In the current scenario facing the pandemic, sanitizing has never been so important. In the
food industries, sanitation is one of the points that will determine the quality, identity and
shelf-life (shelf life of the products), thus ensuring a quality end product and the safety of the
consumer, who is increasingly demanding. And it is seeking this quality that industries make
use of some tools that help in this control, such as good manufacturing practices (GMP) and
Standard Operating Procedures (SOP's). This study aims to carry out a literature review of the
SOP's recommendations for hygiene in the food industry in light of the pandemic. At the end,
demonstrating the importance of this procedure in industries. |