02076naa a2200229 a 450000100080000000500110000800800410001910000180006024501690007826000090024752013150025665000200157165000330159165300260162465300230165065300250167370000260169870000250172470000220174970000210177177300540179221603602024-01-08       2023    bl uuuu     u00u1 u    #d1 aSCHIAVONE, T.  aDesign thinking and egg processing unitsba different proposal for a checklist for facilities and equipment maintenance self-control program.h[electronic resource]  c2023  aEggs quickly lose their quality if they are not in adequate conditions during handling, and adequate control of the entire production chain is essential, considering that the introduction of contaminants can occur at any stage of production. The Self-Control Programs (PACs) aims to guarantee the hygienic-sanitary quality of products and the steps of the program include the description, implementation, monitoring, and verification, being considered fundamental in the quality management in companies that produce food of animal origin in Brazil. The checklist for maintenance of facilities and equipment proposed in this study was developed by a multidisciplinary team covering egg processing units with a production of up to 3,600 units/ day. The design thinking methodology was used in this context to facilitate the search for better ideas through discussions that could develop creative thoughts in an empathic and user-centered way. The proposed list collaborated as a quality measurement nstrument with simple language and applicable to the small producer. It reinforced the need to meet the prerequisites for the proper functioning of the PAC, serving as a stimulus for the search for knowledge of the quality culture, through the constant observation of the paradigm required by regulatory agencies.  aFood technology  aGood manufacturing practices  aBrazilian legislation  aQuality management  aSelf-Control Program1 aRAMOS, G. L. DE P. A.1 aHORA, I. M. DE C. DA1 aFREITAS, M. Q. DE1 aWALTER, E. H. M.  tFood Science and Technologygv. 43, e96022, 2023.