GOOD MANUFACTURING PRACTICES IN ARTISANAL CHEESE FACTORIES

In this book, José Tavares de Freitas presents an analysis of the hygienic and sanitary conditions of an artisanal cheese factory, with the aim of adapting them to achieve Good Manufacturing Practices (GMP's), from the legal perspective of the Ministry of Agriculture, Livestock and Supply (MAPA) standards, as well as the legislation of the State of Paraíba in order to comply with the necessary requirements for the production and marketing of artisanal cheeses and butter through regularization in the health defense agency of the State of Paraíba.

Autorentext

José Tavares de Freitas - BA in Agroecology from UFPB, Agribusiness Technician from SENAR.He has experience in teaching agricultural sciences, scientific initiation and university extension in the area of food science and technology.