10.6084/m9.figshare.6273233.v1
Aline Marques Bortoletto
Aline Marques
Bortoletto
Giovanni Casagrande Silvello
Giovanni Casagrande
Silvello
André Ricardo Alcarde
André Ricardo
Alcarde
Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça
SciELO journals
2018
quality
microbiological hazards
chemical hazards
sugar cane spirit
2018-05-16 02:52:22
Dataset
https://scielo.figshare.com/articles/dataset/Good_Manufacturing_Practices_Hazard_Analysis_and_Critical_Control_Point_plan_proposal_for_distilleries_of_cacha_a/6273233
<div><p>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.</p></div>