Resumo (EN)
Objective – To elaborate a HACCP (Hazard Analysis and Critical Control Points) plan for artisanal minas cheese from the Serra da Canastra region. Methods – First, the prerequisite program (PPR) was evaluated, based on a checklist according to the model of the Instituto Mineiro de Agropecuária (IMA). Then, the cheese production flowchart was prepared. For the determination of PCC (Critical Control Points), the diagram of the Codex alimentarius decision tree was used, through the analysis of hazards observed in the process. Results – In view of the preparation of the HACCP plan, three critical control points were identified, referring to the following stages: addition of endogenous yeast (drop), handling of the dough and maturation process, where a critical limit was established, preventive measures, monitoring and corrective action for each operation. Conclusion – Possible hazards have been noted in the production of artisanal minas cheese from the Serra da Canastra region, due to the lack of heating processes that eliminate pathogenic microorganisms. Given this scenario, it is necessary to implement the HACCP system, guaranteeing the offer of an innocuous product to the consumer