Métodos de controle de qualidade adotados pelas indústrias de alimentos

Abstract

Quality management is a mandatory subject in organizations, after all, customers are increasingly demanding and selective. This means that without a proper standard, no industry can stay in business, sell and compete with others. What contributes a lot to a quality management are the quality tools, such as Standard Operating Procedure (SOP), Good Manufacturing Practices (GMP), Hazard Analysis System and Critical Control Points (HACCP), ISO 22000, Plan, Do, Check, Act (PDCA), Standard Procedure of Operational Hygiene (PPHO), allow to analyze the entire production process and failures in the quality control of products. In addition, they propose some solutions to avoid possible losses and loss of customers. In the case of the food industries, they are linked for a long time to the case of a food outbreak, often having no chance to continue with their activities, they may still have financial losses. The general objective of this work was to evaluate the quality control methods adopted by the food industries. This study adopted as a methodological strategy the literature review. The collected data were grouped and framed to compose the results of this study. The results of this study indicate that in most industries they make use of quality tools. The minority makes use of the quality tools, but still have flaws in their execution. Through the results obtained it was possible to conclude that the quality tools collaborate so that the problems are solved in an assertive way, correctly directing the efforts. They increase employee productivity. Optimize internal organization. Control production processes. Reduce costs and waste. Quality management tools create a foundation for continuous improvement.