Controle da qualidade na panificação

Abstract

The large number of companies in the same segment and with similar products generate competition between organizations. Given this, product quality control becomes a great differential for the company to remain strong in the market, especially for companies in the food sector such as bakeries. Therefore, this research aims to identify the techniques used to ensure the quality of baking processes. Specifically, this study aims to identify the main problems faced by companies from the perspective of quality, as well as the main quality tools used by companies. For this, individual interviews were conducted with five bakery companies in Santa Maria/RS. Among the main quality control techniques used are the critical control point analysis, 5s and 5W2H. The main difficulties in quality assurance are related to personnel training and the techniques involved in a product whose production has artisanal characteristics.