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Implementação de um sistema de gestão da segurança alimentar (SGSA) numa associação de criadores de gado caprino: produção de queijo fresco e iogurte
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| 6.54 MB | Adobe PDF |
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Advisor(s)
Abstract(s)
A garantia da segurança alimentar, pode ser alcançada através da adoção de medidas de
controlo das atividades e dos processos, procedimentos e recursos, de acordo com os padrões
que constituem a base para os Sistemas de Gestão de Segurança Alimentar (SGSA), como são
os casos do sistema de análise de perigos e pontos críticos de controlo (HACCP).
A metodologia HACCP é uma referência aceite e reconhecida internacionalmente para
implementar sistemas de segurança alimentar considerados eficazes, sendo de aplicação
obrigatória na União Europeia desde 2006.
A implementação de um sistema de qualidade rigoroso e o desenvolvimento do sistema
HACCP tem afetado positivamente a produção de laticínios.
O sistema HACCP deve ser construído sobre uma base sólida constituída, por programas
que incluam o cumprimento dos designados pré-requisitos, tais como os que estão no âmbito
das boas práticas de fabrico e dos procedimentos de higiene.
O objetivo desta dissertação foi desenvolver e implementar um SGSA, baseado no
sistema HACCP, definido pelo Codex Alimentarius Commission, para as atividades de
produção de queijo fresco e iogurte de cabra.
Após a análise das etapas de produção do queijo fresco e do iogurte de cabra, concluiuse
que o sistema de gestão da segurança alimentar, anteriormente implementado no
estabelecimento em estudo, precisava de melhorias. Assim, procedeu-se à atualização do
programa de pré-requisitos e do plano HACCP chegando-se à conclusão que, tanto a produção
de queijo fresco como a de iogurte, apresentavam diversas etapas com perigos que têm de ser
controlados e às quais deverão ser aplicadas medidas preventivas. Concluiu-se que as etapas
receção do leite, do sal, do cardo, das ervas aromáticas, do leite em pó e dos fermentos lácteos
e a pasteurização são pontos críticos de controlo neste processo tendo-se sugerido limites
críticos e medidas corretivas para os perigos a eles associados. Para garantir esse controlo
criaram-se procedimentos e fichas de registo.
Ensuring food safety in industries can be achieved by adopting measures to control activities and processes, procedures and resources, according to the standards that form the basis for food safety management systems (FSMS), as the case of Hazards Analysis Critical Control Points (HACCP). The HACCP methodology is internationally recognized as a reference to implement food safety systems considered effective, and compulsory in the European Union since 2006. The implementation of a rigorous quality system and the development of the HACCP system has positively affected the dairy production. The HACCP system should be built on a solid base constituted by programs that include compliance with prerequisite, such as those contained within the framework of Good Manufacturing Practices and Standard Procedures. The objective of this dissertation was to develop and implement a FSMS, Hazards Analysis and Critical Control Points (HACCP), defined by the Codex Alimentarius Commission, in the production of fresh cheese and goat yogurt. After analyzing the production stages of fresh cheese and goat yogurt, it was concluded that the food safety management system previously implemented in the establishment under study needed some improvement. Thus, the prerequisite program and the HACCP plan were updated so that both the production of fresh cheese and yoghurt presented several stages with hazards that must be controlled and at which should be applied preventive measures. It was concluded that the stages of reception of milk, salt, thistle, aromatic herbs, powder milk and dairy fermentats as well as the pasteurization, are critical control points in this process, forcing the establishment of critical limits and corrective measures for the hazards associated with them. To ensure this control procedures, several registration forms have been created.
Ensuring food safety in industries can be achieved by adopting measures to control activities and processes, procedures and resources, according to the standards that form the basis for food safety management systems (FSMS), as the case of Hazards Analysis Critical Control Points (HACCP). The HACCP methodology is internationally recognized as a reference to implement food safety systems considered effective, and compulsory in the European Union since 2006. The implementation of a rigorous quality system and the development of the HACCP system has positively affected the dairy production. The HACCP system should be built on a solid base constituted by programs that include compliance with prerequisite, such as those contained within the framework of Good Manufacturing Practices and Standard Procedures. The objective of this dissertation was to develop and implement a FSMS, Hazards Analysis and Critical Control Points (HACCP), defined by the Codex Alimentarius Commission, in the production of fresh cheese and goat yogurt. After analyzing the production stages of fresh cheese and goat yogurt, it was concluded that the food safety management system previously implemented in the establishment under study needed some improvement. Thus, the prerequisite program and the HACCP plan were updated so that both the production of fresh cheese and yoghurt presented several stages with hazards that must be controlled and at which should be applied preventive measures. It was concluded that the stages of reception of milk, salt, thistle, aromatic herbs, powder milk and dairy fermentats as well as the pasteurization, are critical control points in this process, forcing the establishment of critical limits and corrective measures for the hazards associated with them. To ensure this control procedures, several registration forms have been created.
Description
Keywords
Segurança Alimentar Pré-requisitos HACCP PCC Queijo Iogurte