Identificação dos critérios, diretrizes e importância do selo açaí bom

Abstract

The article addresses the production and commercialization of açaí in the State of Pará, Brazil, as it is the largest producer of açaí in the country, with the majority of production being carried out by small family producers. To ensure food safety and avoid contamination, State Decree No. 326/2012 was established, which defines hygienic-sanitary measures for the handling of açaí by artisanal beaters. The solution presented is to obtain the Açaí Bom seal, a quality certification recognized in the açaí industry, as this certification guarantees that açaí products meet strict quality and safety standards. The study investigates the criteria and requirements for obtaining the Açaí Bom seal, and its specific objectives include presenting the processes to acquire the seal, describing guidelines to ensure food safety through hygiene standards and presenting the positive and negative points of the seal. through the report of a company in the field. The methodology adopted was a case study, with a descriptive and qualitative approach, involving the exploration of data through relevant literature, reports, industry publications and consultation with a company in the field to obtain a comprehensive view of the certification process. In conclusion, the article exposed the importance of food safety in the production and commercialization of açaí, the need for good manufacturing practices and the obtaining and recognition of the Açaí Bom certification seal.