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Manual de boas práticas de higiene e segurança alimentar na cantina da Empresa Aviludo
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Autores
Orientador(es)
Resumo(s)
Dada a crescente procura de alimentos cada vez mais seguros e controlados por parte dos
consumidores, nas últimas décadas tem-se assistido a uma crescente preocupação na UE
que se traduz na legislação em vigor para defender a salubridade na produção, preparação,
distribuição, armazenagem e apresentação dos géneros alimentícios, bem como no
aumento da fiscalização dos estabelecimentos ligados ao setor alimentar. Apesar dos
enormes avanços na ciência e tecnologia alimentar, o fornecimento de refeições seguras
é, ainda nos dias de hoje, motivo de inquietação. Cabe aos intervenientes localizados na
extremidade final da cadeia alimentar, desempenhar um papel determinante na segurança
dos alimentos que disponibilizam para o consumidor. No que concerne ao fornecimento
de refeições numa cantina, deve-se assegurar uma alimentação equilibrada, adequada às
necessidades dos colaboradores e com observância das normas gerais de higiene e
segurança alimentar a que estão sujeitos os géneros alimentícios. Foi objetivo deste
trabalho avaliar e realizar um Manual de Boas-práticas de higiene e segurança alimentar
na cantina da Aviludo, nomeadamente da Filial em Abrantes, com o objetivo de alertar e
formar os colaboradores, para as boas práticas a executar, promovendo a segurança dos
alimentos e impedindo assim contaminações ou toxinfeções de origem alimentar.
O Manual de Boas-práticas construído durante o estágio fundamenta vários tópicos
importantes como, a Segurança Alimentar, doenças de origem alimentar e os respetivos
perigos alimentares associados, as boas práticas de higiene, a boa conservação dos
alimentos e a sua preparação. O HACCP, sendo um sistema imprescindível na
restauração, está presente neste manual de forma genérica, com o objetivo de informar
sobre a sua importância e forma de implementação.
Given the growing demand from consumers for increasingly safe and controlled food, in recent decades there has been a growing concern in the EU, which is reflected in the legislation in force to protect health in the production, preparation, distribution, storage, and presentation of foodstuffs, as well as in the increased supervision of establishments linked to the food sector. Despite huge advances in food science and technology, the supply of safe meals is still a cause for concern today. It is up to those involved at the end of the food chain to play a decisive role in the safety of the food they make available to the consumer. When it comes to providing meals in a canteen, a balanced diet must be ensured, suited to the needs of the employees and in compliance with the general hygiene and food safety standards to which foodstuffs are subject. The aim of this work was to evaluate and draw up a Manual of Good Practices for hygiene and food safety in Aviludo's canteen, namely at the Abrantes branch, with the aim of alerting and training employees to the good practices to be carried out, promoting food safety, and thus preventing contamination or food-borne infections. The Good Practices Manual created during the internship covers several important topics, such as food safety, food-borne illnesses and their associated food hazards, good hygiene practices, and good food preservation and preparation. Since HACCP is an essential system in the catering industry, it is presented in this manual in a generic way, with the aim of informing about its importance and how to implement it.
Given the growing demand from consumers for increasingly safe and controlled food, in recent decades there has been a growing concern in the EU, which is reflected in the legislation in force to protect health in the production, preparation, distribution, storage, and presentation of foodstuffs, as well as in the increased supervision of establishments linked to the food sector. Despite huge advances in food science and technology, the supply of safe meals is still a cause for concern today. It is up to those involved at the end of the food chain to play a decisive role in the safety of the food they make available to the consumer. When it comes to providing meals in a canteen, a balanced diet must be ensured, suited to the needs of the employees and in compliance with the general hygiene and food safety standards to which foodstuffs are subject. The aim of this work was to evaluate and draw up a Manual of Good Practices for hygiene and food safety in Aviludo's canteen, namely at the Abrantes branch, with the aim of alerting and training employees to the good practices to be carried out, promoting food safety, and thus preventing contamination or food-borne infections. The Good Practices Manual created during the internship covers several important topics, such as food safety, food-borne illnesses and their associated food hazards, good hygiene practices, and good food preservation and preparation. Since HACCP is an essential system in the catering industry, it is presented in this manual in a generic way, with the aim of informing about its importance and how to implement it.
Descrição
Mestrado em Engenharia Alimentar. Universidade de Lisboa, Instituto Superior de Agronomia
Palavras-chave
segurança alimentar manual de boas-práticas perigos alimentares conservação dos alimentos HACCP food safety good practice manual food hazards food preservation
Contexto Educativo
Citação
Silva, M.C. Manual de boas práticas de higiene e segurança alimentar na cantina da Empresa Aviludo. Lisboa: ISA-Universidade de Lisboa, 2023. Dissertação de Mestrado
Editora
Instituto Superior de Agronomia, Universidade de Lisboa