| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| DM_JoaoRibeiro_MGIQAS_2019 | 4.44 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
Numa sociedade cada vez mais exigente o sector alimentar não constitui exceção. Atualmente requisitos inerentes à segurança alimentar tornam-se cada vez mais restritos e exigentes às organizações, sendo uma preocupação sentida pelo consumidor em geral. Neste âmbito, ao longo do tempo foram criados diversos referenciais sobre esta temática, especificamente aplicados à restauração, onde surgiu a obrigatoriedade de implementação de sistemas de segurança alimentar como o HACCP. Esta, é uma metodologia de prevenção que visa o controlo da segurança alimentar nos géneros alimentícios em todas as fases da cadeia de produção, tornando-se essencial para o controlo de doenças de origem alimentar e para a produção de alimentos seguros. Neste contexto, o presente trabalho consiste na implementação do sistema HACCP nos serviços de restauração do Enoturismo da Aveleda. Inicialmente foi necessário avaliar os pré-requisitos existentes e as boas práticas implementadas, para numa fase seguinte ser implementado efetivamente o sistema HACCP. Como suporte para todo o processo de implementação foram realizadas auditorias ao sistema, bem como, ações de formação aos colaboradores. Globalmente os resultados obtidos ao longo das várias auditorias realizadas foram positivos, e os objetivos traçados foram alcançados perante as situações encontradas no cenário inicial, permitindo assim minimizar os riscos de contaminações cruzadas, assegurando o cumprimento de todas as exigências legais e assegurando a inocuidade das refeições servidas, resultando diretamente no aumento da qualidade dos produtos e refeições servidas, e consequentemente num aumento da confiança por parte do consumidor.
In an increasingly demanding society, the food sector is no exception. Presently, requirements to food safety become increasingly restricted and demanding to organizations, being a concern felt by the consumer in general. In this context, over the years several references have been created on this subject, specifically applied to the restoration, where it became necessary to implement food safety systems such as HACCP. This is a prevention methodology to controlling food safety in at all stages of the production food chain, making it essential for the control of food diseases and for the production. In this context, the present work consists of the implementation of the HACCP system in the restoration services of Aveleda Wine Tourism. Initially, it was necessary to evaluate the existing prerequisites and the good practices implemented, so that in a subsequent phase the HACCP system could be effectively implemented. As a support for the entire implementation process, system audits were carried out, as well as training actions to employees. Overall, the results obtained during the various audits were positive, and the objectives outlined were achieved in the situations found in the initial scenario, this minimizing the risks of cross-contamination, ensuring compliance with all legal requirements and ensuring the food safety of meals served directly, resulting in an increase in the quality of products and meals served, and consequently an increase in consumer confidence.
In an increasingly demanding society, the food sector is no exception. Presently, requirements to food safety become increasingly restricted and demanding to organizations, being a concern felt by the consumer in general. In this context, over the years several references have been created on this subject, specifically applied to the restoration, where it became necessary to implement food safety systems such as HACCP. This is a prevention methodology to controlling food safety in at all stages of the production food chain, making it essential for the control of food diseases and for the production. In this context, the present work consists of the implementation of the HACCP system in the restoration services of Aveleda Wine Tourism. Initially, it was necessary to evaluate the existing prerequisites and the good practices implemented, so that in a subsequent phase the HACCP system could be effectively implemented. As a support for the entire implementation process, system audits were carried out, as well as training actions to employees. Overall, the results obtained during the various audits were positive, and the objectives outlined were achieved in the situations found in the initial scenario, this minimizing the risks of cross-contamination, ensuring compliance with all legal requirements and ensuring the food safety of meals served directly, resulting in an increase in the quality of products and meals served, and consequently an increase in consumer confidence.
Description
Dissertação de Mestrado em Gestão Integrada da Qualidade Ambiente e Segurança
Keywords
Segurança Alimentar HACCP Pré-requisitos Perigo alimentar Codex Alimentarius Enoturismo
Citation
Publisher
Instituto Politécnico do Porto. Escola Superior de Tecnologia e Gestão