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Implementação de uma cultura de segurança dos alimentos na charcutaria de uma empresa do retalho
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A segurança dos alimentos é uma questão de extrema importância para a indústria retalhista, pois está diretamente ligada à saúde e bem-estar dos consumidores. O Regulamento (CE) nº 852/2004, relativo à higiene dos géneros alimentícios, é um marco significativo nesse contexto. A sua última alteração pelo Regulamento (UE) nº 2021/382, surtiu no conceito de Cultura de Segurança dos Alimentos. O regulamento indica o dever dos operadores das empresas do setor alimentar em estabelecer, manter e apresentar elementos que provem uma cultura de segurança dos alimentos adequada.
Este estudo teve como propósito a analise das perceções dos colaboradores da charcutaria do supermercado El Corte Inglés Grandes Armazéns sobre a segurança dos alimentos. Foram aplicados dois questionários, recorrendo à escala de Likert, o inicial de pré-sensibilização e o final de pós-sensibilização, abrangendo as cinco componentes da Cultura: Liderança, Comunicação, Empenho e Compromisso, Sensibilização e Recursos. A primeira análise, mostrou que muitos dos funcionários está familiarizada com a Segurança, mas é necessário intervir na “Liderança”, “Comunicação” e “Recursos”. Realizou-se a sensibilização das Equipas com formação da equipa de charcutaria (on job), 3 notícias na plataforma interna e reuniões. O último questionário revelou melhoria, com redução das respostas discordantes e neutras, e um aumento da concordância entre os colaboradores. As ações resultaram na criação da Política de Segurança Alimentar.
Em suma, verificou-se a existência de uma Cultura de Segurança dos Alimentos no ECIGA, com um aumento das perceções pós-sensibilização, existindo necessidade de continuidade deste trabalho, desenvolvendo novas ferramentas e ações que permitam otimizar a Cultura.
Food safety is an issue of utmost importance for the retail industry as it is directly linked to consumers' health and well-being. Regulation (EC) Nr 852/2004, concerning the hygiene of foodstuffs, stands as a significant milestone in this context. Its latest amendment by the Regulation (EU) Nr 2021/382 introduced the concept of Food Safety Culture. The regulation outlines the duty of operators in the food sector to establish, maintain, and demonstrate elements that prove an adequate food safety culture. This study aimed to analyze the perceptions of employees in the deli department of El Corte Inglés Grandes Armazéns supermarket regarding food safety. Two questionnaires were administered, using the Likert scale, one pre-awareness and the other post-awareness, covering the five components of the Culture: Leadership, Communication, Commitment and Engagement, Awareness, and Resources. The initial analysis revealed that many employees are familiar with safety practices, but intervention is needed in "Leadership," "Communication," and "Resources." Teams were sensitized through on-the-job training for the deli team, three internal platform news articles, and meetings. The final questionnaire showed improvement, with a reduction in disagreeing and neutral responses, and an increase in agreement among employees. These actions led to the creation of a Food Safety Policy. In summary, there was evidence of a Food Safety Culture at ECIGA, with an increase in post-awareness perceptions. There is a need to continue this work, developing new tools and actions to optimize the Culture.
Food safety is an issue of utmost importance for the retail industry as it is directly linked to consumers' health and well-being. Regulation (EC) Nr 852/2004, concerning the hygiene of foodstuffs, stands as a significant milestone in this context. Its latest amendment by the Regulation (EU) Nr 2021/382 introduced the concept of Food Safety Culture. The regulation outlines the duty of operators in the food sector to establish, maintain, and demonstrate elements that prove an adequate food safety culture. This study aimed to analyze the perceptions of employees in the deli department of El Corte Inglés Grandes Armazéns supermarket regarding food safety. Two questionnaires were administered, using the Likert scale, one pre-awareness and the other post-awareness, covering the five components of the Culture: Leadership, Communication, Commitment and Engagement, Awareness, and Resources. The initial analysis revealed that many employees are familiar with safety practices, but intervention is needed in "Leadership," "Communication," and "Resources." Teams were sensitized through on-the-job training for the deli team, three internal platform news articles, and meetings. The final questionnaire showed improvement, with a reduction in disagreeing and neutral responses, and an increase in agreement among employees. These actions led to the creation of a Food Safety Policy. In summary, there was evidence of a Food Safety Culture at ECIGA, with an increase in post-awareness perceptions. There is a need to continue this work, developing new tools and actions to optimize the Culture.
Descrição
Tese de mestrado, Qualidade Alimentar e Saúde, 2024, Universidade de Lisboa, Faculdade de Farmácia.
Palavras-chave
Cultura de segurança dos alimentos Segurança dos alimentos Cultura organizacional Modelo de avaliação Teses de mestrado - 2024