Adaptação do Sistema HACCP de uma indústria de pré-cozinhados ultra congelados às exigências da norma NP EN ISO 22000:2005
| Autor: | Cruz, Diogo Miguel Casquinha Lopes |
|---|---|
| Přispěvatelé: | Barros, Sara Beirão da Costa Teixeira, Pereira, Mara Raquel Lino |
| Jazyk: | portugalština |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| Popis: | Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia This work consists in the adaptation of a HACCP System (Hazard Analysis and Critical Control Points), present in a pre-cooked and frozen industry, more specifically in the manufacturing process of patties, cheese and ham rolls, pears and tender dough pastel, to the ISO 22000:2005 requirements. The work carried out was based on an internship at Socimbal Company, where it was possible to run multiple functions and observe all the productive activity of the company, crucial to acquire an overview of the process and, together with the experience of managers and employees, make an assessment more sensible and conscientious. Based in these knowledge and experience the flowchart of manufacturing, hazard analysis, preventive and corrective actions of raw materials and production steps were reviewed, as well the Critical Control Points Program and Pre-Operational requirements were defined. Thus, we obtained the HACCP system adapted to the requirements of ISO 22000; the food safety increased and the analysis of the production system and its control process were simplified. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|