EVALUATION OF GOOD AGRICULTURAL PRACTICES (GAP) AND MANUFACTURING PRACTICES (GMP) IN A SERRANO ARTISANAL CHEESE (QAS) AGROINDUSTRY IN RIO GRANDE DO SUL (RS)

Abstract

Serrano Artisanal Cheese (SAC) is of great economic, social and environmental importance in the northeastern region of Rio Grande do Sul (RS), being a bicentennial and traditional product that has undergone few changes over the years. When adopted, good agricultural practices (GAP) and good manufacturing practices (GMP) together make the artisanal activity safer for consumers of these products. Thus, GAP on the farm and GMP in the cheese factory end up providing refrigerated raw milk and artisanal cheese, respectively, of good quality according to regulatory specifications. For this reason, this article presents an assessment of the good practices applied in an agro-industry that produces QAS in this region. The good practice tools of the agro-industry installed on the property were evaluated, as well as the milking of the animals and the production of QAS. Thus, it was concluded that the property has and implements GAP and GMP programs, and is able to manufacture and sell QAS. However, only one GAP item was found to be in disagreement, and it was noted that there is no calendar for the purchase of agricultural inputs, so the establishment will have to adapt.