This document is a summary of the most relevant information found in the publication. “Development and application of the HACCP plan in plant-based foods similar to meat products”, developed by the Food Technology Institute (ITAL), in collaboration with Liner Consultoria and support from The Good Food Institute Brazil (GFI). This summary presents the flowchart and description of the processing steps of four types of foods similar to meat products (fish, chicken breast, hamburger and vegetable sausage), the safety hazards identified in the Hazard Analysis and Critical Control Point (HACCP) plans developed, the measures defined in the HACCP plans for hazard control, as well as the gaps in scientific information identified during the study.
It is worth noting that the study covered everything from the selection of raw materials to the final product, with the aim of conducting an exhaustive analysis of the potential hazards inherent in the production of plant-based foods similar to meat. In this sense, it is important to emphasize that the identification of these hazards does not imply their presence in the products, but rather the need to implement strict control measures to ensure food safety. It is also important to emphasize that the food industry has the tools and knowledge to minimize these risks, and the presence of these hazards in final products is not a rule, but rather a possibility that requires attention. Another important point is that none of the hazards found are exclusive to the category of plant-based foods; they are all known and likely to be found in other foods, whether similar or not.
