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Revisão do plano HACCP de um talho de grande distribuição alimentar
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Resumo(s)
O objetivo da revisão do plano HACCP, implementado no talho de uma empresa de grande distribuição alimentar, foi a correta identificação e controlo de perigos inerentes à carne e suas operações, como meio de garantir a segurança dos alimentos. O HACCP, Hazards Analysis and Critical Control Points, é um método sistemático e preventivo de controlo de perigos, aplicado transversalmente em qualquer empresa que opere com géneros alimentícios. A sua implementação norteia-se por sete princípios que permitem a construção do plano HACCP. Este plano, sendo um sistema dinâmico, necessita de ser revisto periodicamente ou sempre que haja alterações nos processos de produção ou em fatores que afetem a segurança do alimento. Esta revisão permite uma correta interligação entre os documentos que sustentam o HACCP e as operações realizadas na prática, à luz dos princípios desta metodologia. Nesta dissertação foram identificadas operações tecnológicas realizadas sobre a carne que não se encontravam documentadas no plano HACCP e que podiam potencialmente representar perigo para o consumidor. Verificou-se, igualmente, que não existiam procedimentos específicos para a produção de carpaccio, nem procedimentos relativos à receção e armazenamento de carne. Assim, as atualizações e as atividades de revisão periódicas são uma forma de alcançar um maior controlo de perigos e aumentar a eficiência do sistema de segurança dos alimentos.
ABSTRACT - Review of HACCP plan of a butcher's shop of large food distribution - The purpose of the review of HACCP plan, implemented at the butcher of a one large food distribuition, was the proper identification and control of hazards inherent in the meat and its operations, as a means of ensuring food safety. The Hazards Analysis and Critical Control Points (HACCP) is a systematic and preventive method of hazard control, applied across any organization operating with foodstuffs. Its implementation is guided by seven principles that allow the construction of the HACCP plan. This plan, being a dynamic system, needs to be reviewed periodically or whenever there are changes in production processes or factors that affect the safety of the food. This review provides a correct connection between the documents that support the HACCP and the operations carried out in practice, in the light of the principles of this methodology. In this dissertation were identified technological operations performed on the meat that had not been documented in HACCP plan, and could pontecialy pose danger to the consumer. It was also found that there were no specific procedures for the production of carpaccio, or procedures relating to the reception and storage of meat. In addition, the updates and the activities of the periodic review are one way of having greater control of hazards and increase the efficiency of the food safety system.
ABSTRACT - Review of HACCP plan of a butcher's shop of large food distribution - The purpose of the review of HACCP plan, implemented at the butcher of a one large food distribuition, was the proper identification and control of hazards inherent in the meat and its operations, as a means of ensuring food safety. The Hazards Analysis and Critical Control Points (HACCP) is a systematic and preventive method of hazard control, applied across any organization operating with foodstuffs. Its implementation is guided by seven principles that allow the construction of the HACCP plan. This plan, being a dynamic system, needs to be reviewed periodically or whenever there are changes in production processes or factors that affect the safety of the food. This review provides a correct connection between the documents that support the HACCP and the operations carried out in practice, in the light of the principles of this methodology. In this dissertation were identified technological operations performed on the meat that had not been documented in HACCP plan, and could pontecialy pose danger to the consumer. It was also found that there were no specific procedures for the production of carpaccio, or procedures relating to the reception and storage of meat. In addition, the updates and the activities of the periodic review are one way of having greater control of hazards and increase the efficiency of the food safety system.
Descrição
Dissertação de Mestrado Integrado em Medicina Veterinária
Palavras-chave
HACCP Carne Grande distribuição Segurança dos alimentos Pontos críticos de controlo Perigos Meat Large distribuition Food safety Critical control points Hazard
Contexto Educativo
Citação
Aragão, M.M.T.S. (2015). Revisão do plano HACCP de um talho de grande distribuição alimentar. Dissertação de mestrado. Universidade de Lisboa, Faculdade de Medicina Veterinária, Lisboa.
Editora
Universidade de Lisboa. Faculdade de Medicina Veterinária