Agroindustries of fine chocolate and new possibilities for technology transfer: Discussing HACCP and intrinsic quality

Abstract

The increase of agro-industries producing fine chocolates reveals a new moment for the Cocoa and Chocolate Production Chain in southern Bahia State in which improving the quality and safety of these foods becomes essential. Starting from the objective of analyzing the quality management system in the production of fine chocolates, in an agroindustry in the city of Ilhéus-BA, from a proposal for the elaboration of an Analysis of HACCP (Hazards and Critical Control Points), this work used the theoretical approach of Agri-food Production Chains associated with the concept of Food Safety to enable the analysis of food safety and health in the production stages of a fine chocolate factory. Using the case study technique, primary data were obtained with unstructured interviews and non-participant observation. It was observed that the company studied already has mechanisms in place for recording, monitoring and corrective actions for hazards, in compliance with a significant part of the items checked. It was evidenced in the study, the attendance to the prerequisite program that evaluates the GMPs and the presence of control mechanisms of the microbiological hazards similar to those addressed in the HACCP plan. Therefore, it is concluded that the quality management system of the analyzed agroindustrial plant has controls that ensure hygienic-sanitary conditions at satisfactory levels for the promotion of food safety production.