Diagnosis of good manufacturing practices in artisanal cheese producing establishments in the paraibano backlands

Abstract

Brazil is the world's third largest producer of cow's milk. The Brazilian northeast is well-known for its high milk production in all states, where most of the production is carried out by small family farms, demonstrating the importance of this activity in the economic and social sphere. It is important to highlight that the people most responsible for ensuring hygiene procedures in artisanal cheese factories are the owners themselves, so it is up to them to ensure that everyone involved in the cheese production process follows these procedures in a standardized manner, including all family members and any employees or collaborators hired. The main objective of the study was to evaluate the general conditions and adequacy of artisanal cheese factories in the cheese production process according to good manufacturing practices, measuring compliance and non-compliance, pointing out the problems and deficiencies found, and proposing improvements in the product manufacturing process in order to make them safer, and thus reduce the rate of possible consumer complaints, as well as adapting the work environment so that it is more organized, food safe and sanitary. A qualitative research of a theoretical-empirical nature was carried out, combining exploratory and descriptive elements through bibliographic research, in the field exposing the temporal dimension of the facts; carrying out a description of the explored realities through collected data. The work was duly approved by the Research Ethics Board, so that it was possible to carry out technical visits to artisanal cheese factories located in the municipalities of Patos and São José de Espinharas. As a result, it was observed that some of the cheese factories already have adequate physical facilities, as well as handle the production of cheeses in accordance with the health standards and normative instructions of MAPA, however, other cheese factories need urgent modifications and adaptations to comply with the health standards arising from the manufacture of food.