This work aimed evaluating the Good Manufactering Practices conditions and identifying the critical points in processing line of frozen fish steak

Abstract

This work aimed evaluating the Good Manufactering Practices (GMP) conditions and identifying the critical points in processing line of frozen fish steak in a fish industry. An audit took place in the industry for diagnosis, applying a check list before and after employees training in GMP. Several non conformities were detected in different sections of the industry. However, they were reduced after the training and adaptations. Two CCPs were established at the raw material reception stage and in the storage process in the waiting camera. We concluded that the GMP introduction was efficient in order to reduce microbial contamination and improve production process organization and industry installation. It also improves production efficiency and employees personal motivation. Keywords: fishes, GMP, control process.