Principais barreiras para a implantação e manutenção do sistema de análise de perigos e pontos críticos de controle (APPCC) em uma micro empresa (MPE)

Abstract

Today's consumers are increasingly looking for safe food and industries struggle to meet the customer’s expectations, fitting the legal specifications. However, foodborne diseases (DTAs) still represent a major public health problem. HACCP (Hazard Analysis and Critical Control Points) is a tool to control the hazards that may be present in the production chain. However, several barriers make it difficult the effective implementation of this system, especially in Micro and Small Enterprises (SMEs). Thus, the objective of this work was to obtain a diagnosis of the main barriers faced by a small company for the implementation and maintenance of HACCP, and to establish a protocol to facilitate the process of implementation and maintenance of this process. The application of interviews and questionnaires aimed to the operational and managerial scope was the tool used to conduct the case study with the objective of elucidating the main factors that hinder the HACCP implementation and maintenance process. The literature has identified as main barriers the lack of technical knowledge, motivation, time, economic resources and deficiency in management aspects and governmental policies related to food safety. In the case study, it was also possible to observe these agents as expressive barriers to HACCP implementation. The proposed guidelines aimed to facilitate the implementation process include the establishment of a program for training and education prior to the beginning of the system's implementation, which should be maintained even after its implementation. Also, motivational programs, highlighting the benefits of implementing the tool, in the managerial and operational scope, besides raising consumer awareness of the importance of food safety. The development of professionals with management and leadership skills to conduct the program, flexibility of the tool and the strengthening of public policies regarding food safety with a focus on small business and more rigorous inspections. It was concluded that the lack of technical training and lack of management were the main obstacles that hampered the process of effective implementation of the system, although factors such as lack of time and financial resources also stand out. Barriers must begin to be managed even before the implementation of the program, developing strategies that increase the probability of success. The key point in this process is the training and education of those involved through training and the proper management of human resources, which must be continuous, aiming at keeping the efficiency of the system over time. Successful implementation of a successful HACCP system requires a collective effort by the government and MPEs to incorporate and consolidate the program's philosophy and to improve the supply of safe food