Elaboração de manual de boas práticas de fabricação (BPF) e procedimento operacional padrão (POP) para empresa de gelados comestíveis: estudo de caso

Abstract

The production of edible ice cream has ancient origins. There are records of Chinese people 3,000 years ago using a mixture of snow and fruit juices, a practice that would be a precursor to the production of ice cream. The present work aimed to carry out a diagnosis, based on a case study in an edible ice cream company, and the creation of manuals through the analysis of the operation of the establishment located in the city of Itapeva, in the interior of São Paulo, which produces and sells ice, ice cream and popsicles. From the field work, it was possible to describe its structural characteristics, its functioning, production, as well as what was or was not in compliance with what prescribes the ordinance of the National Health Surveillance Agency (ANVISA) nº 326/97 and the Resolution of the Collegiate Board of ANVISA nº 275/02, combined with the study of these documents. As a result, manuals were created based on the ordinances and resolution, but with special attention to the needs of the company and the industrialized and commercialized products.