Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça
ABSTRACT: Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that the critical control points (CCPs) involved in Good Manufacturing Practices (GMP) to prevent cachaça safety hazards are the stages of sugarcane growing, sugarcane harvesting, fermentation, distillation, and aging process. The most significant factors for both CCPs and critical points (CPs) that should be controlled are determined. The implementation of the Hazard Analysis and Critical Control Point (HACCP) system in small distilleries of cachaça has been very helpful to provide the required safety for domestic consumers and boost cachaça exportations. Therefore, the main objective of the cachaça industry is to achieve production consistency.
Main Authors: | Bortoletto,Aline Marques, Silvello,Giovanni Casagrande, Alcarde,André Ricardo |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Escola Superior de Agricultura "Luiz de Queiroz"
2018
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000500432 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Good manufacturing practices, good hygienic practices and HACCP(Hazard Analysis and Critical Control Point) principles
by: Bruno, A., et al.
Published: (1997) -
Integrated technology roadmapping in startups: a case study of an AgTech in the Cachaça industry
by: Silvello,Giovanni Casagrande, et al.
Published: (2021) -
A regional guidance on criteria for good manufacturing practices/hazard analysis and critical control point (GMP/HACCP) for Asian countries
by: 185783 Sareen, S. (ed.), et al.
Published: (2014) -
A regional guidance on criteria for good manufacturing practices/hazard analysis and critical control point (GMP/HACCP) for Asian countries
by: Sareen, S.;Agriculture Group
Published: (2014) -
Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels
by: Bortoletto,Aline Marques, et al.
Published: (2021)