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Authors
Advisor(s)
Abstract(s)
Na constante procura para dar resposta às exigências do consumidor relativamente à segurança dos alimentos e a um mercado cada vez mais competitivo, o sistema HACCP, em conjunto com uma boa apresentação dos produtos, tornaram-se ferramentas fundamentais à sobrevivência das empresas nos mercados, como forma de assegurar a proteção dos consumidores e alertar para os benefícios dos alimentos e, ao mesmo tempo, possibilitar que as empresas valorizarem os seus produtos, sendo a implementação de um plano de HACCP uma obrigatoriedade legal de todas as organizações que manipulem, transportem e/ou comercializem géneros alimentícios.
O presente trabalho teve como objetivos um estudo solicitado pela Auchan Retail Portugal sobre alegações nutricionais e de saúde ligadas ao consumo de chá com vista à sua introdução nos produtos comercializados. Paralelamente, pretendeu-se estabelecer um sistema HACCP para um futuro atelier de secagem de ervas aromáticas a ser construído no Centro Social e Cultural de S. Pedro de Bairro, Vila Nova de Famalicão.
Com base na análise comparativa da composição dos chás da marca própria Auchan e de uma marca comercializada pela empresa verificou-se que não existem diferenças relevantes entre os produtos. Para além disso, apesar de o consumo de chá estar alegadamente relacionado com vários benefícios para a saúde do consumidor, verificou-se que não existem de momento indicações de alegações nutricionais ou de saúde que possam atribuir-se ao consumo de chá, pelo que a Auchan Retail Portugal optou por não as referir nos produtos de marca própria.
Paralelamente, efetuou-se o estudo para implementação do sistema de HACCP para o futuro atelier de secagem de ervas aromáticas, tendo-se identificado 2 pontos de controlo, dos quais um, a etapa da secagem, foi considerado ponto crítico de controlo. Para este ponto, estabeleceram-se os limites críticos, medidas de monitorização, ação corretiva e registo relativamente aos perigos biológicos e químicos.
In the constant search to respond to the demands of the consumer regarding food safety and an increasingly competitive market, the HACCP system, together with a good presentation of the products, have become fundamental tools for the survival of companies in the markets, as a way to ensure consumer protection and alert to the benefits of food and, at the same time, enable companies to enhance the value of their products, being the implementation of a HACCP plan a legal obligation for all organizations that handle, transport and/or market food products. The present work had as objectives to perform a study requested by Auchan Retail Portugal concerning nutritional and health claims related to tea consumption in order to its introduction in the commercialized products. In parallel, it was intended to establish a HACCP system for a future herbal drying workshop to be built in the Social and Cultural Center of S. Pedro de Bairro, Vila Nova de Famalicão. Based on the comparative analysis of the composition of the teas of Auchan's own brand and a brand commercialized by the company it was verified that there are no relevant differences between the products. In addition, despite the fact that tea consumption is allegedly related with several health benefits for the consumer, it was verified that there are currently no indications by EFSA of nutritional or health claims that can be attributed to tea consumption, so that Auchan Retail Portugal choose not to mention them in its own brand products. A study was carried out to implement the HACCP system for the future herb drying workshop, and 2 control points were identified, of which, the drying stage, was considered a critical control point. For this point, the critical limits, monitoring measures, corrective action and record were established for biological and chemical hazards.
In the constant search to respond to the demands of the consumer regarding food safety and an increasingly competitive market, the HACCP system, together with a good presentation of the products, have become fundamental tools for the survival of companies in the markets, as a way to ensure consumer protection and alert to the benefits of food and, at the same time, enable companies to enhance the value of their products, being the implementation of a HACCP plan a legal obligation for all organizations that handle, transport and/or market food products. The present work had as objectives to perform a study requested by Auchan Retail Portugal concerning nutritional and health claims related to tea consumption in order to its introduction in the commercialized products. In parallel, it was intended to establish a HACCP system for a future herbal drying workshop to be built in the Social and Cultural Center of S. Pedro de Bairro, Vila Nova de Famalicão. Based on the comparative analysis of the composition of the teas of Auchan's own brand and a brand commercialized by the company it was verified that there are no relevant differences between the products. In addition, despite the fact that tea consumption is allegedly related with several health benefits for the consumer, it was verified that there are currently no indications by EFSA of nutritional or health claims that can be attributed to tea consumption, so that Auchan Retail Portugal choose not to mention them in its own brand products. A study was carried out to implement the HACCP system for the future herb drying workshop, and 2 control points were identified, of which, the drying stage, was considered a critical control point. For this point, the critical limits, monitoring measures, corrective action and record were established for biological and chemical hazards.
Description
Mestrado em Engenharia Alimentar. Universidade de Lisboa, Instituto Superior de Agronomia
Keywords
Chá Alegações nutricionais e de saúde Ervas aromáticas Plano de HACCP Pontos críticos de controlo Tea Health and nutrition claims Herbs HACCP plan Critical control points
Pedagogical Context
Citation
Gomes, J.P.A. Estudo de possíveis alegações nutricionais e de saúde associadas a produtos à base de chá “Camelia sinensis” e criação de um plano HACCP para atelier de secagem de ervas aromáticas de uma IPSS em Famalicão. Lisboa: ISA-Universidade de Lisboa, 2022. Dissertação de Mestrado
Publisher
Instituto Superior de Agronomia, Universidade de Lisboa