Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

Brazil is one of the leading world producers of cassava (Manihot sculenta), emphasizing the Northeast region, the largest producing region in the country, where cassava is one of the primary sources of carbohydrates for the population. In recent years, the concern with a healthier lifestyle has caused the consumption of Tapioca to grow in the Midwest, Southeast, and South regions of the country. However, the artisanal way of obtaining tapioca flour makes room for several dangers, compromising the safety and quality of the product. Thus, hazard analysis and critical control points (HACCP) must be performed to ensure the efficiency and safety of food processing. The HACCP methodology was applied to define the hazards and critical control points (PCC) in a hydrated cassava gum processing industry located in Rio de Janeiro. The process analysis allowed the identification of
chemical, physical, biological, and allergenic hazards. A PCC was identified in the homogenization and hydration step, related to the addition of preservatives. This refers to the presence of microbiological contamination at this stage, and as a control measure, the monitoring of the pH of the medium must be carried out. Despite not being a CCP, it is essential to highlight gluten contamination as a hazard
(allergen) to be controlled through an allergen control plan not identified in the plant in question. This contamination can occur in production, either crosswise, due to failures in good manufacturing practices (GMP), contamination of the raw material, among other factors, with no quantitative parameters and methodologies defined in the Brazilian legislation for its quantification and control. The elaboration of the HACCP plan is of fundamental importance to guarantee food safety; however, it must always be preceded by the implementation and consolidation of the GMP, as well as the proper definition of the control processes and parameters.