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Advisor(s)
Abstract(s)
Perante a crescente preocupação dos consumidores, cada vez mais exigentes com os produtos e
serviços que lhes são fornecidos, têm-se evidenciado esforços no sentido da aplicação prática e
coordenada de uma abordagem global e integrada da segurança alimentar com o objectivo de
melhorar as normas da qualidade e reforçar os sistemas de controlo em toda a cadeia alimentar,
desde a exploração agrícola até ao consumidor final.
Os referenciais normativos de segurança alimentar especificam os requisitos de um Sistema de
Gestão da Segurança Alimentar, para organizações da cadeia de fornecimento de produtos
alimentares, que pretendam demonstrar a sua aptidão para fornecer produtos seguros e o
cumprimento de requisitos legais, regulamentares e de qualidade exigidos.
Ao longo dos anos, diversos referenciais normativos, baseados na metodologia HACCP, foram
desenvolvidos e publicados, por vários países e determinados sectores da cadeia alimentar.
Perante a diversidade de referenciais existentes, cada vez mais, as organizações se questionam
sobre qual o referencial de segurança alimentar a implementar.
Nesta dissertação, dá-se uma contribuição no sentido da sistematização dos requisitos dos
referenciais de segurança alimentar com o objectivo de suportar a respectiva comparação
nomeadamente o IFS – Food, o BRC – Food, a FSSC 22000 e, de forma indirecta, a ISO
22000. Tal deve-se à necessidade de identificar o(s) referenciais de segurança alimentar a
implementar numa dada organização pertencente a um dado sector de actividade.
Finalmente, procede-se à realização de um estudo sobre a representatividade, número de
empresas certificadas, dos referenciais em análise no mercado Nacional, Europeu e
Internacional.
Como conclusão genérica, é possível afirmar que, embora ao nível dos requisitos existam
diferenças entre os referenciais em análise, também se verificam muitas semelhanças. Prova
disso é o reconhecimento por parte da GFSI de vários destes referenciais
Quanto à representatividade, verifica-se uma tendência de predomínio de determinados
referenciais nos países onde foram desenvolvidos, e nos países com os quais mantêm relações
comerciais mais fortes. Refere-se o Reino Unido para a BRC, e a Alemanha e França para a
IFS. De salientar a importante contribuição da GFSI que, através do reconhecimento aos diversos
referenciais de segurança alimentar, realizado por uma painel de especialistas e representantes
de diversos sectores (industria, distribuição e serviços) está a contribuir para a respectiva
harmonização e reconhecimento mundial.
Facing the recent consumers concerning, demanding products and services with more food quality and safety, many efforts are been made by organizations to implement an integrated global approach to the food safety problem. The aim is to improve food safety standards and get efficient control of the food supply chain. Food Safety Standards specify requirements for a Food Safety Management System to organizations of the food supply chain that want to demonstrate that they are able to supply safe, legal and quality food required. Many HACCP standards where developed in the last years by organizations or by certain food supply chain sectors. Facing diversity of existing standards, organizations wonder about which food standard they must select to implement. Within this work we gave a contribution towards the requirements systematization of food safety standards with the aim of supporting their particular comparison namely the IFS – Food, the BRC – Food, the FSSC 22000 and, indirectly, the ISO 22000. This is due to the need of identifying the food safety standard that should be implemented in a given organization, belonging to a given activity. Finally, it will be presented a statistical study based on the number of certified organizations by each standard analysing in the National market, Europe and Worldwide. As general conclusion, we can refer that, despite of some requirements differences there are also many similarities between standards. Proof of it is the recognition by GFSI of some of three of these standards in analysis namely: the IFS – Food, the BRC – Food and the FSSC 22000. Concerning representative analysis, there is a clear trend of dominance of certain standards in the countries they were developed, and countries with strong commercial relations with them. Specially from UK to BRC, and Germany and France, for IFS. We also need to underline GFSI contribution through recognition of some food safety standards, made by a panel of experts and members of different sectors (industry, distribution and services), in order to contribute to create consistent and effective global food systems and respective harmonization.
Facing the recent consumers concerning, demanding products and services with more food quality and safety, many efforts are been made by organizations to implement an integrated global approach to the food safety problem. The aim is to improve food safety standards and get efficient control of the food supply chain. Food Safety Standards specify requirements for a Food Safety Management System to organizations of the food supply chain that want to demonstrate that they are able to supply safe, legal and quality food required. Many HACCP standards where developed in the last years by organizations or by certain food supply chain sectors. Facing diversity of existing standards, organizations wonder about which food standard they must select to implement. Within this work we gave a contribution towards the requirements systematization of food safety standards with the aim of supporting their particular comparison namely the IFS – Food, the BRC – Food, the FSSC 22000 and, indirectly, the ISO 22000. This is due to the need of identifying the food safety standard that should be implemented in a given organization, belonging to a given activity. Finally, it will be presented a statistical study based on the number of certified organizations by each standard analysing in the National market, Europe and Worldwide. As general conclusion, we can refer that, despite of some requirements differences there are also many similarities between standards. Proof of it is the recognition by GFSI of some of three of these standards in analysis namely: the IFS – Food, the BRC – Food and the FSSC 22000. Concerning representative analysis, there is a clear trend of dominance of certain standards in the countries they were developed, and countries with strong commercial relations with them. Specially from UK to BRC, and Germany and France, for IFS. We also need to underline GFSI contribution through recognition of some food safety standards, made by a panel of experts and members of different sectors (industry, distribution and services), in order to contribute to create consistent and effective global food systems and respective harmonization.
Description
Keywords
Segurança alimentar HACCP Referenciais de segurança alimentar Food safety Food safety standards
Citation
Publisher
Instituto Politécnico do Porto. Instituto Superior de Engenharia do Porto