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Authors
Abstract(s)
A segurança dos alimentos representa atualmente uma das principais preocupações para as autoridades, agentes económicos e consumidores. Como consequência, estabeleceram-se padrões normativos cada vez mais exigentes e uniformes, essenciais para a garantia de alimentos seguros e de qualidade.
A presente dissertação teve como objetivo a verificação/validação de metodologias preventivas que visam controlar potenciais perigos que podem afetar a segurança de produtos cárneos de aves, comercializados pela Avipronto S.A. Neste contexto, foram verificados e validados vários pré-requisitos relacionados com: i) a higiene pessoal dos colaboradores, incluindo a observação in loco do uso de adornos pessoais, maquilhagem, unhas artificiais/pintadas, máscara naso-bucal e cacifos; ii) a higienização das luvas não descartáveis e a higienização de equipamentos de proteção individual (EPI`s); iii) higienização de utensílios, nomeadamente, caixas e paletes (PVC); iv) a temperatura limite de armazenamento de produtos frescos e respetivo controlo microbiológico e; v) a temperatura de refrigeração do produto e do veículo isotérmico de transporte.
Primeiramente, delineou-se um plano de amostragem para efetivar cada validação. Recolheram-se as amostras com o auxílio de zaragatoas, as quais foram posteriormente expedidas para um laboratório externo acreditado, uma vez que a unidade não dispõe de laboratório.
Globalmente, os resultados foram positivos. Os colaboradores mostraram-se, na sua maioria, cumpridores das regras relativas à sua higiene pessoal, contudo, detetaram-se alguns incumprimentos sobretudo ao nível do uso de adornos pessoais e de máscara naso-bucal, pelo que existe uma necessidade efetiva de intensificar a formação dos colaboradores. Os procedimentos de higienização das luvas, dos EPI`s e dos utensílios foram validados, bem como, as temperaturas de armazenamento/transporte dos produtos e respetiva qualidade microbiológica.
Food safety is currently one of the major concerns for authorities, economic agents and consumers. As a result, the increasingly demanding and uniform normative standards have been established, essential for ensuring safety and food quality. The present dissertation aimed at the verification / validation of preventive methodologies which aim to control potential dangers that may affect the safety of poultry meat products, traded by Avipronto S.A. In this context, several prerequisites were verified and validated related to: i) the employees personal hygiene, including on-site observation of the use of personal adornments, make-up, nail art/ polish, face mask and lockers; ii) the cleaning of non-disposable gloves and personal protective equipment (PPE`s); iii) cleaning of utensils, particularly, boxes and pallets (PVC); iv) the storage temperature limit for fresh products and the respective microbiological control; v) the product refrigeration temperature and the isothermal transport vehicle. First, a sampling plan was designed to carry out each validation. The samples were collected with the aid of swabs, and they were later shipped to an external accredited laboratory, since the unit does not have a laboratory. Overall, the results were positive. Most employees proved to be compliant with the rules regarding their personal hygiene. However, some non-compliances were detected, especially in terms of the use of personal ornaments and face mask. Because of this, there is an effective need to intensify training of employees. The hygiene procedures for gloves, PPE`s and objects were validated, as well as the products storage/transportation and respective microbiological quality.
Food safety is currently one of the major concerns for authorities, economic agents and consumers. As a result, the increasingly demanding and uniform normative standards have been established, essential for ensuring safety and food quality. The present dissertation aimed at the verification / validation of preventive methodologies which aim to control potential dangers that may affect the safety of poultry meat products, traded by Avipronto S.A. In this context, several prerequisites were verified and validated related to: i) the employees personal hygiene, including on-site observation of the use of personal adornments, make-up, nail art/ polish, face mask and lockers; ii) the cleaning of non-disposable gloves and personal protective equipment (PPE`s); iii) cleaning of utensils, particularly, boxes and pallets (PVC); iv) the storage temperature limit for fresh products and the respective microbiological control; v) the product refrigeration temperature and the isothermal transport vehicle. First, a sampling plan was designed to carry out each validation. The samples were collected with the aid of swabs, and they were later shipped to an external accredited laboratory, since the unit does not have a laboratory. Overall, the results were positive. Most employees proved to be compliant with the rules regarding their personal hygiene. However, some non-compliances were detected, especially in terms of the use of personal ornaments and face mask. Because of this, there is an effective need to intensify training of employees. The hygiene procedures for gloves, PPE`s and objects were validated, as well as the products storage/transportation and respective microbiological quality.
Description
Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa
Keywords
segurança dos alimentos pré-requisitos higienização validação temperatura food safety prerequisites cleaning validation temperature
Pedagogical Context
Citation
António, M.C. Validação das medidas de controlo de pré-requisitos do sistema de segurança alimentar numa indústria de abate e transformação de carne de aves. Lisboa: ISA, 2021, 83 p. Dissertação de Mestrado
Publisher
Instituto Superior de Agronomia, Universidade de Lisboa