Dissertations / Theses: 'Simplified food safety management system'

1

Lopes, Solange Gonçalves. "Avaliação das condições higio-sanitárias dos quiosques de restauração e ou bebidas da cidade de Lisboa e proposta de uma metodologia proativa simplificada de gestão da segurança dos alimentos." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2018. http://hdl.handle.net/10400.5/15362.

Full text

Abstract:

Dissertação de Mestrado em Segurança Alimentar
Este estudo teve como objetivo caracterizar e avaliar as condições higio-sanitárias dos quiosques da cidade de Lisboa e criar um modelo de sistema de garantia de segurança dos alimentos simplificado e adaptado às especificidades destes estabelecimentos. Através da aplicação de uma lista de verificação, concebida com base na legislação aplicável ao setor alimentar e no Codex Alimentarius, conclui-se que as condições infraestruturais dos quiosques são estáticas, recaindo a principal atuação sobre as atitudes e comportamentos dos colaboradores. Devem ser transmitidos conhecimentos de higiene e segurança dos alimentos, por forma a produzir e comercializar alimentos seguros. Verificou-se que, na sua maioria, os quiosques não apresentavam um sistema de gestão da segurança dos alimentos efetivamente implementado, averiguando-se que muitos tinham subcontratados serviços de consultoria nesta temática, no entanto a escassez de auditorias e o desconhecimento desta obrigatoriedade por parte dos responsáveis pelos quiosques, levava a que estes sistemas não alcançassem o seu principal objetivo. Torna-se necessária, ainda, a adequação do sistema proposto à realidade de cada quiosque, e o seu acompanhamento por técnicos especializados junto de todos os colaboradores destes estabelecimentos.
ABSTRACT - The objective of this study was to characterize and evaluate the sanitary conditions of the kiosks of the city of Lisbon and to create a simplified self-control system model adapted to the specifics characteristics of these establishments. By applying a checklist designed on the basis of food law and Codex Alimentarius, it is concluded that the infrastructural conditions of the kiosks are static, with the main focus on the attitudes and behaviors of the employees. Knowledge on food hygiene and safety should be transmitted in order to prepare and retail safe food. It has been verified that, for the most part, kiosks did not present an effectively implemented food safety management system, that and many had outsourced consulting services in this area. However, the lack of audits and the insufficiency of knowledge by those responsible by kiosks, meant that these systems did not reach their main objective. It is also necessary to adapt the proposed system to the reality of each kiosk, and its surveillance of all employees of these establishments by specialized technicians.
N/A

APA, Harvard, Vancouver, ISO, and other styles

2

Kane, Kevin James. "Managing HACCP : micro-business perspectives on the benefits of a regulated food safety management system." Thesis, University of Salford, 2009. http://usir.salford.ac.uk/26749/.

Full text

Abstract:

The introduction, in January 2006, of a regulatory requirement for all food businesses in the EU to adopt the seven principles of the Hazard Analysis Critical Control Point (HACCP) system of food safety management, has major implications in terms of compliance for small and micro-sized food businesses in the catering sector of the food industry. The difficulties of small food businesses in coping with HACCP are well reported in the academic literature, but less attention has been paid to the advantages (termed benefits in this study) that might accrue to small and, in particular, very small or micro-businesses which implement and maintain the system. This thesis describes a research study to determine the ex-post benefits of Safer Food Better Business, a system based on HACCP principles (SFBB/SBHP) which is compliant with EU regulations. The study is focused on the benefits perceived by catering micro-business owner-managers in the North West of England. It is a qualitative, retrospective study utilizing a case study methodology involving a triangulated three stage research design consisting of a set of convergent interviews followed by 25 individual case interviews and 2 focus group interviews and the production of a ranked list of scored benefits. This study reports that 9 benefits from SFBB/SBHP are perceived by catering microbusiness owner managers, these being improvements in confidence, communications, motivation, and relationship with their Environmental Health Officer; also reported are the benefits of an improvement in product quality, waste, errors, profits and customer complaints. These 9 benefits are ranked in terms of their importance to the owner-managers. The results of this study are important in terms of regulatory and enforcement policy and business practice. The results may help to encourage the use of HACCP in micro-businesses, and provide policy makers, academics and enforcement officials with useful data on the benefits of adopting HACCP based systems as perceived by the users of these systems.

APA, Harvard, Vancouver, ISO, and other styles

3

Al-Hosni, Ahmed Harib. "Food safety policy and management : a case study of implementing the HACCP system in the fish industry in the Sultanate of Oman." Thesis, University of Hull, 2002. http://hydra.hull.ac.uk/resources/hull:8613.

Full text

Abstract:

Oman is one of the most important countries engaged in fishing in the Middle East. Fishing and agriculture have been traditional Omani occupations and sources of food and employment for the people in Oman. Over the last 40 years, many major food-importing countries have established strict hygiene regulations and legislation, including definitive standards for fishery products. Many countries exporting fishery products, particularly developing ones, did not have the mechanisms in place to meet such requirements. This led to rejection of consignments and economic losses, a fate suffered by Oman in 1997. Since 1997 Oman, has adopted a preventive approach to food safety, inspired by Council Directive 91/493/EEC and Commission Decision 94/356/EC. The acronym HACCP (standing for Hazard Analysis Critical Control Point) denotes the management philosophy and family of techniques employed to implement the preventive approach. In the light of these factors, it was considered important in this study to examine, through case studies, the extent to which HACCP principles and associated practices were being applied within the fish industry. Thus the difficulties of their application in practice would be assessed, and their reception in the fish processing industry reviewed. To meet this gap in knowledge, a survey was designed and carried out in all Omani regions. Such a study would determine the problems, as seen by the industry, that obstruct the proper implementation of HACCP. The aim of this study is to explore the process of HACCP implementation in the Omani food sector, using the seafood processing sector as a case study. To carry out this study, a triangulation method was employed to collect and validate both qualitative and quantitative data. A questionnaire was employed as the main method of data collection supplemented by semi-structured interviews of key-informants together with the application of a checklist against existing practices in the plants. The analysis of the food safety policy and management in Oman, in relation to the food industry as a whole, reveals that most problems experienced are those related to: a poorly developed institutional and legal framework; weak technical regulations; ill-defined inspection and approval procedures; lack of skilled staff for inspection and laboratory testing; many sub-standard processing factories; and the absence of adequate infrastructure for fish marketing. At the level of individual businesses, fish processing strategies for HACCP system implementation were investigated. The findings of this study are that most Omani fish processors are focused primarily on the development of their HACCP plans. Although developing of the HACCP plan is a fundamental part of the HACCP process, it is not widely understood among managers that this is just the beginning. The implementation and sustaining of a HACCP system can be a difficult and time-consuming mission. The study attributes this weakness to three main elements: poor training of personnel; shortcomings in prerequisite programmes; and a lack of commitment to maintenance of HACCP.

APA, Harvard, Vancouver, ISO, and other styles

4

Sheriff, M. "Barriers to compliance with international HACCP regulations : a whole chain approach to the national fisheries food safety management system of Sierra Leone." Thesis, University of Salford, 2013. http://usir.salford.ac.uk/29491/.

Full text

Abstract:

Sierra Leone has considerable fishery resources and needs the foreign exchange that trading these products internationally would achieve. Yet the nation is unable to export its fishery products through an inability to achieve HACCP (Hazard Analysis and Critical Control Point) standards and certification. A lack of HACCP has meant that overseas markets have been closed to Sierra Leone for over a decade. Previous attempts at resolving these problems of HACCP certification have been made, but none has produced any significant advancement towards achieving compliance with HACCP. This study attempts to uncover the barriers to compliance with HACCP by the Sierra Leone food safety management system, as perceived by the regulators, enforcement officials and businesses. This thesis also focuses on benefits determined and prioritized by regulators, enforcement officials, businesses, and consumers that will motivate successful implementation of HACCP. It is a qualitative case study utilizing triangulation involving a three-stage research design methodology comprising a set of convergent interviews of 22 people, followed by 77 individual case interviews and 3 focus group interviews. Ranked lists of 18 scored barriers and 22 benefits of HACCP for Sierra Leone national food safety management system were produced. The results of this study may provide suggestions for stakeholders to strengthen fishery safety infrastructure in order to protect public health, prevent fraud and deception, avoid food adulteration and facilitate trade. The results have shown that there are many and specific barriers in the SMEs in Sierra Leone that need to be removed, and their appropriate identification lies in the perceptions of national regulators, enforcement, and businesses who are familiar with their culture; attitudes; strength, weaknesses, opportunities and threats (SWOT). These barriers delineate the overarching principles of fishery safety infrastructure, and provide policy makers; enforcement officials; fishery businesses; academic and other relevant research institutions with valuable data on the benefits of successful implementation of HACCP-based systems.

APA, Harvard, Vancouver, ISO, and other styles

5

Tiago, Catarina Freire de Novais Santos. "Implementação de um sistema de gestão da qualidade e segurança alimentar segundo o global standard for food safety, numa empresa de embalamento e distribuição de frutos." Master's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2010. http://hdl.handle.net/10400.5/2203.

Full text

Abstract:

Dissertação de Mestrado em Segurança Alimentar
O efeito conjugado das imposições da grande distribuição e dos consumidores cada vez mais exigentes levou a que muitos operadores do sector hortofrutícola considerassem a certificação dos seus produtos e/ou sistemas de produção por referenciais específicos. O Global Standard for Food Safety é um referencial desenvolvido pelo British Retail Consortium, com o objectivo de especificar os critérios de qualidade, segurança e operacionais requeridos para assegurar o cumprimento de todas as exigências legais e garantir a segurança do consumidor. O presente trabalho surgiu da necessidade de uma empresa dedicada ao embalamento e distribuição de frutos em atender àquelas exigências e obter a certificação pelo GSFS. Pretendeu-se assim dar cumprimento aos requisitos do citado referencial, desenvolver e implementar o Sistema de Gestão da Qualidade e Segurança Alimentar da empresa e definir as linhas de guia para a sua implementação e manutenção. Inicialmente, foi realizada uma auditoria de diagnóstico da situação existente. A análise dos seus resultados sustentou o planeamento e estruturação do sistema de gestão e elaboração da documentação associada, sendo esta a etapa mais complexa e exigente. Por último, foi definido de um plano de acções a realizar pela empresa para implementação do referido sistema. Devido à complexidade da montagem de um sistema desta natureza, apesar deste ter sido devidamente estruturado e de ter sido elaborada toda a base documental em que ele assenta, a sua cabal implementação não ocorreu no tempo que lhe foi atribuído. Ainda assim, foram definidos todos os procedimentos e sistemas que darão cumprimento aos requisitos definidos pela norma e criado um sistema documental que servirá de guia para a sua aplicação futura.
ABSTRACT - FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM IMPLEMENTATION ACORDING TO THE GLOBAL STANDARD FOR FOOD SAFETY, IN A FRUIT PACKAGING AND DISTRIBUTION COMPANY - The joined effect of massive distribution conditionings and of the more and more demanding consumers took many horticultural operators to consider the certification of their products and/or production systems in accordance with specific references. The Global Standard for Food Safety (GSFS) is a reference developed by the British Retail Consortium aiming at establishing quality, safety and operational criteria required to guarantee the accomplishment of all legal demands and to ensure the consumer safety. The present research arises from the need of a company, working on packaging and distribution of fruit, to respond to those demands and to obtain the certification by the GSFS. It was intended to achieve the requirements of the mentioned reference, to develop and to implement the Food Safety and Quality Management System of the company and to define the guidelines for its implementation and maintenance. In the first place, an audit was realized to diagnose the current circumstances. The analysis of the corresponding results sustained the planning and the structuring of the management system and the production of connected documents. Subsequently, an action plan was defined for the implementation of the mentioned system by the company. Although this system had been structured and all documental support produced, its implementation was not achieved in the predicted time. Nevertheless, all procedures and the methodology that will comply with the defined requirements were established and documents to guide the future implementation were produced.

APA, Harvard, Vancouver, ISO, and other styles

6

Wallace, Carol Anne. "The impact of personnel, training, culture and organisational factors on application of the HACCP system for food safety management in a multinational organisation." Thesis, University of Central Lancashire, 2009. http://clok.uclan.ac.uk/6559/.

Full text

Abstract:

The Hazard Analysis and Critical Control Point system (HACCP) is the internationally accepted mechanism for control of foodborne disease through food safety assurance. It is a generally held belief that HACCP is best applied by a multidisciplinary team, thus delivering a stronger food safety system than could be developed by individuals working alone. However, the origins and reasons for the use of HACCP teams in the historical record are unclear and where are no studies into the effectiveness of HACCP team decision-making. Similarly, HACCP training is believed to be fundamental to successful HACCP implementation; however there are few objective measures of the standards of training or of the effectiveness of learning. This is compounded by a lack of internationally agreed tools to measure the effectiveness of HACCP systems in practice. Whilst literature on barriers to HACCP application, particularly in small and less developed businesses, is strong, the reasons for HACCP success or failure in manufacturing companies are less well understood. Multinational manufacturers generally work across, not only national and regional boundaries, but also cultural dimensions, however international projects such as HACCP application may be initiated without consideration of how different cultural factors within the organisation could affect the project's success. Due to the limited literature on HACCP success factors and the absence of previous studies considering the potential impact of national or regional culture, it is important to gain an understanding of and share the experiences of multinational companies that have applied HACCP. In the setting of a multinational food company, this research has developed new tools,assessed HACCP knowledge levels, investigated HACCP team decision-making processes, assessed the validity of working HACCP Plans and considered how cultural and organisational dimensions impact HACCP application. This multifaceted approach has facilitated deconstruction of HACCP learning and development, leading to an understanding of key factors involved in effective HACCP in a global manufacturing context. This thesis makes a theoretical contribution by extending the understanding of the HACCP application process in international manufacturing. It provides insights that will underpin future policies for HACCP application and makes practical recommendations for effective HACCP within the diverse cultures of international business.

APA, Harvard, Vancouver, ISO, and other styles

7

Mlolwa, Mwanaidi Ramadhani. "Application of Hazard Analysis Critical Control Points (HACCP) in improving the global competitiveness of the fish industry with special reference to the Nile Perch (Tanzania)." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51618.

Full text

Abstract:

Thesis (MPhilAgric)--Stellenbosch University, 2000.
ENGLISH ABSTRACT: Not only have non-trade barriers been applied in Europe and the US to agricultural products from developing countries, but protective policy is also likely to continue. Owing to the omission of fish from the discussions in the final round of agreement at Uruguay, where tariffs were significantly reduced for other agricultural products, the fish industry has not had any non tarriff barier relief in recent years. The failure of the November 1999 World Trade Organisation Meeting at Seattle to reach any agreement, has again shattered hopes of international relief for fishery products. The main assumption underlying the study was that the production of fish in Tanzania could improve significantly if the HACCP (Hazard Analysis Critical Control Points) principles were applied rigorously. It was believed that neither the prerequisite programmes, nor HACCP principles were probably applied as stringently as international standards require. The aim of the study was to review the literature on HACCP, programmes that are prerequisite for HACCP and factors that_ determine competitiveness in business and to examine the Tanzanian Nile perch industry against this background. The overall goal was to determine how the industry could become more internationally competitive. This was achieved by comparing the socio-economic reality of Tanzania with factors that are considered in the literature to affect competitiveness in general and in the fish industry specifically. To achieve the first of these aims, Tanzania's socioeconomic position as a developing country was examined. To achieve the latter, the commitment of fish processing factories to the application of HACCP principles and their compliance with prerequisite programmes were evaluated in a field study. The literature study confirms that HACCP has received international recognition in the fish industry as a factor to prevent hazards and gain competitiveness in the global fish market. However, conditions in Tanzania were shown to be insufficient to support the fisheries sector in attempting to gain such a competitive advantage. Although, Tanzania has the comparative advantage of a fishery resource base, a favourable trade policy and foreign technology and management, the macro-factors that include the infrastructure, human resource capital, foreign policy environment and the supporting industries are not supportive. For the time being, therefore, improvement can only come from the government and from the industry itself. There are several factors to which the government needs to pay attention in order to support this industry - and others - in achieving international success. These include the provision of infrastructure and facilities, the improvement of the transportation network, technological capabilities, human resource capital and the provision of safe water and electric power. However, the fish industry cannot rely on the government alone. The improvement of their product is also dependent on their own efforts. According to the findings of this study, the industry needs to comply with the basic sanitation factors and provide the necessary training to the employees and fish suppliers. Having examined the situation more closely, the assumption is proved to be correct. The fish industry in Tanzania does indeed appear to have the potential to become internationally competitive. Such success, however, will be heavily dependent on cooperation between the government and the industry
AFRIKAANSE OPSOMMING: Handelsbeperkinge op landbouproduckte vanaf ontwinkkelende in Europa en die Verenigde State toegepas. Daarbenewens sal beskermende beleidsriglyne waarskynlik in stand gehou word. Bespreking van sake met betrekking to vissery is nie by die finale rondte van ooreenstemming te Uruquay, waar tariewe vir ander landbouproduckte betekenisvol verlaag is, ingesluit nie, en daardeur is daar gedurende die laaste aantal jare geen belastingverligting vir die visindustrie gebied nie. By die World Trase Organisation se vergadering om internasionale verligting vir visproducte te verkry, weereens beskaam. Die hoofveronderstelling wat hierdie studie ondersteun, is dat visproduksie III Tanzanie betekenisvol verbeter kan word indien die can HACCP (Hazard Analysis Critical Control Points) streng toegepas word. Dit is veronderstel dat nóg die voorvereiste programme, nóg die HACCP-beginsels wat ten opsigte van internasionale standaarde vereis word, streng volgens voorskriftoegepas word. Die doel van die studie was om 'n oorsig van die literatuur oor HACCP, programme wat as HACCP-voorvereistes geld en faktore wat mededingendheid in die besigheidswereld bepaal, te verkry en om die Tanzaniese Nyl-baarsbedryf teen hierdie agterground te ondersoek. Die oorkoepelende doel was om vas te stel hoe die bedryf internasionaal meer mededingend kan word. Dit is gedoen deur middel van vergelyking tussen die sosio-ekonomiese werklikheid van Tanzanië en die faktore wat mededingendheid in die algemeen, volgens die literatuur, en die visbedryf in besonder, affekteer. Om die eeste van hiedie doelstellings te bereik, is die sosio-ekonomies posisie van Tanzanie as 'n ontwikkelende land ondersoek Om die tweede te bereik, is 'n veldstudie uitgevoer om die mate waartoe fabrieke wat vis verwerk daarop ingestel is om HACCP-beginsels toe te pas en hul gewilligheid om die programme wat as voorvereistes dien, na te kom, te evalueer. Die literatuurstudie het bevestig dat HACCP internasionale erkenning geniet as 'n faktor om risikO in de visbedryf uit te skakel en mededingendheid op die wereldmark vir vis te verwerf. Daar is egter bewys dat toetstande in Tanzanie ontoereikend is om die visserysektor in die verwewing van'n mededingende voorsprong te ondersteun. Alhoewel Tanzanië oor die relatiewe voordele van vissery as 'n hulpbron, gunstige handelsbeleid en buitelandse tegnologie en bestuur bestik, bied die makrofaktore soos infrastruktuur, kapitaal III die vorm van menslike hulpbronne, die buitelandse beleidsomgewing en die ondersteunende bedrywe nie genoeg ondersteuning nie. Vir die hede, kan ontwikkeling dus slegs deur die regering en die bedryf self bewekstelling word. Daar is verskeie faktore waaraan die regering aandag moet skenk om hierdie bedryf-en ander bedrywe-in die verkryging van internasionale sukses te ondersteun. Sulke faktore omvat die daarstelling van infrastruktuur en fasiliteite, die verbetering van die vervoernetwerk, tegnologiese vermoens en menslike hulpbronkapitaal, en voorsiening van onbesmette water en elektriese krag. Die visbedryf kan egter nie net op die regering steun nie. Die verbetering van die product is van die bedryf self afhanklik. Die bevindings van hierdie studie dui daarop dat die bedryf die basiese faktore betreffende sanitêre beginsels moet onderhoue en die vereiste opleiding aan diensnemers moet verskaf. By die nadere ondersoek van die situasie is die oorspronklike veronderstelling korrek bewys. Die visbedryf in Tanzanië beskik oor die potensiaal om internasionaal medengend te word. Sodanige sukses sal egter uiters afhanklik wees van samewerking tussen die regering en die bedryf.

APA, Harvard, Vancouver, ISO, and other styles

8

Jurkevičienė, Jolanta. "Maisto saugos valdymas Širvintų rajono viešojo maitinimo įmonėse." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2011. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110628_153920-21315.

Full text

Abstract:

Darbo tikslas: įvertinti maisto saugos valdymą Širvintų rajono viešojo maitinimo įmonėse. Darbo uždaviniai: 1. Įvertinti viešojo maitinimo įmonėse vykdomą rizikos veiksnių analizės ir svarbiųjų valdymo taškų (RVASVT) sistemą. 2. Įvertinti maisto saugos ir kokybės reikalavimų vykdymą viešojo maitinimo įmonėse. 3. Išanalizuoti viešojo maitinimo įmonių vadovų ir darbuotojų informuotumą, bendradarbiavi-mą su kontroliuojančiomis institucijomis siekiant užtikrinti maisto saugos valdymą. Tyrimo metodika: Analizuoti 2009-2010 m. duomenys apie maisto saugos užtikrinimą taikant rizikos veiksnių analizės ir svarbiųjų valdymo taškų sistemą bei nustatytus pažeidimus Širvintų rajone esančiose viešojo maitinimo įmonėse. Anketinis tyrimas atliktas 2010 m. rugsėjo – gruodžio mėnesiais. Tiriamąją grupę sudarė visų Širvintų rajone esančių viešojo maitinimo įmonių atstovai. Išdalintos 154 anketos, atsako dažnis 100 proc. Tyrime dalyvavo 40 viešojo maitinimo įmonių, iš kurių 65 atstovai dirba kavinėse, baruose, restoranuose, 66 - bendrojo lavinimo mokyklose, 23 - ikimokyklinio ugdymo įstaigose. Į anketą atsakė 40 vadovų, 64 virėjos, 20 barmenų- padavėjų, 30 virtuvės darbuotojų. Maisto tvarkymo subjektų anketiniai duomenys buvo apdoroti ir analizuojami naudojant statistinį duomenų analizės paketą SPSS 13.0. Rezultatai: 2009-2010 m.vykdant valstybinės kontrolę nustatyta, kad viešojo maitinimo įmonėse dominuoja savikontrolės ir bendri higienos pažeidimai. Įmonėse nepilnai funkcionuoja savikontrolės... [toliau žr. visą tekstą]
Aim: to assess the food safety management in Sirvintos catering industry. Objectives: 1. To evaluate the catering establishment according to hazard analysis and critical control point HACCP system. 2. To assess food safety and quality requirements of the catering industry. 3. To analyze the catering managers and staff awareness, cooperation with authorities responsible for monitoring to ensure food safety management. Methods. The data of the period 2009-2010 was analyzed on food safety assurance by the hazard analysis and critical control point system and the violations in the catering industry. The questionnaire survey was conducted in 2010 September - December. The studied group consisted of all workers at catering industry. There were 154 questionnaires distributed with 100 % response rate. The study included 40 public catering companies, 65 representatives who work in cafes, bars, restaurants, 66 secondary schools and 23 pre-school educational institutions. The 40 managers, 64 cooks, 20 bartenders, 30 kitchen staff replied to the questionnaire. The collected data were analyzed using the statistical data analysis SPSS 13.0. Results. According to 2009-2010 review, there are many violations in self-control and general hygiene in the catering industry. Some executives (12.5 %) do not understand the HACCP system. The 81.2 % employees are aware of, the 14.3 % has heard and the 4.5 % is familiar with the GHPT catering businesses. Only 27.5 % of the managers are organizing... [to full text]

APA, Harvard, Vancouver, ISO, and other styles

9

Silveira, Josete Baialardi. "Investigação de sistemas de gestão da segurança de alimentos em indústrias de vegetais minimamente processados do Rio Grande do Sul : embasamento e proposta de uma legislação para o segmento." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/171567.

Full text

Abstract:

O objetivo do presente trabalho foi avaliar os sistemas de gestão da segurança de alimentos de indústrias de vegetais minimamente processados (VMP) do Rio Grande do Sul, avaliar a inativação de Salmonella Enteritidis (SE86) em alfaces submetidas aos diferentes métodos de lavagem e desinfecção observados nas indústrias investigadas e, por fim, elaborar uma proposta de regulamento técnico de Boas Práticas de Fabricação (BPF) para o setor. Cinco indústrias foram visitadas a fim de investigar os fatores contextuais e os sistemas de segurança de alimentos implementados. Em seguida, os métodos de lavagem e desinfecção observados em cada indústria foram simulados em laboratório e alfaces artificialmente inoculadas com S. Enteritidis SE86 foram submetidas a cada um deles. Com base nessas avaliações e outros documentos técnicos, elaborou-se uma proposta de legislação para indústrias de VMP. Os resultados demonstraram que as indústrias estavam operando em um contexto de alto risco, sem os controles necessários para a redução dos mesmos. Foi demonstrada a necessidade de melhorias em relação aos controles de fornecedores, instalações, design higiênico de equipamentos, programas de manutenção e calibração de equipamentos, programas de higienização, registros, capacitação de funcionários, bem como, na realização de análises microbiológicas do produto final. Nenhuma empresa demonstrou implementação completa das BPF, Procedimentos Operacionais Padronizados (POP) ou implementação de sistema Análise de Perigos e Pontos Críticos de Controle (APPCC). Os resultados laboratoriais indicaram que as indústrias estavam realizando procedimentos de lavagem e desinfecção capazes de reduzir significativamente contagens de S. Enteritidis SE86, porém, em nível industrial, a concentração de sanificante, o pH, a concentração de matéria orgânica e temperatura de água não estavam sendo controlados, o que sugere alto risco. Em vista dos resultados, recomendações foram realizadas na proposta de legislação de BPF e POP, as quais foram adicionadas a RDC 275/2002 (ANVISA) aplicável às indústrias de alimentos brasileiras. Foi sugerido a inclusão de dois POP, o primeiro referente a seleção dos fornecedores de matéria-prima (frutas e vegetais frescos) e o segundo com relação ao processo de lavagem e desinfecção. Além disso, no corpo da proposta, foi sugerido a adição de monitoramento e verificação das temperaturas das câmaras frias, capacitação adequada e contínua de pessoal sobre higiene e manipulação de alimentos e riscos associados a produção e consumo de frutas e vegetais frescos. Também sugeriu-se a obrigatoriedade de Responsável Técnico comprovadamente capacitado para orientar e controlar a implementação e continuidade dos sistemas de gestão da segurança de alimentos. As recomendações foram divididas entre aquelas de curto, médio e longo prazo, sendo as de curto prazo a implementação de controles do processo, principalmente nas etapas de lavagem e desinfecção e análises microbiológicas de produto final. As de médio prazo foram a seleção de fornecedores com Boas Práticas Agrículas (BPA) implementadas, bem como a implantação completa de BPF nas indústrias de VMP. Finalmente, a medida a ser implementada a longo prazo foi a implementação de APPCC. A Proposta de Regulamento específico para VMP pode ser discutida com o setor regulado, para em seguida ser encaminhada para consulta pública e possível publicação pela Vigilância Sanitária Estadual. Essas ações são propostas, a fim de melhorar a segurança dos VMP e desenvolver o setor.
The aim of this study was to evaluate Safety Management Systems of minimally processed vegetable industries (VMP) of Rio Grande do Sul, evaluate the inactivation of Salmonella Enteritidis (SE86) in lettuces exposed to different washing methods and disinfection observed in the investigated industries and, finally, prepare a draft technical regulation for Good Manufacturing Practices (GMP) for the sector. Five industries were visited to investigate the contextual factors and the implemented food safety systems. Then, the cleaning and disinfecting methods observed in each industry were performedin laboratory, by inoculating S. enteritidis SE86 on lettuces and subjecting to them. Based on these assessments and other technical documents, it was drawn up a proposed for legislation to VMP industries. The results showed that the industries were operating in a high risk environment, without the necessary control to reduce the risk. It has demonstrated the need for improvements in relation to suppliers of controls, facilities, hygienic equipment design, maintenance programs and calibration equipment, hygiene programs, records, employee training, as well as in carrying out microbiological analyzes of the final product. No company demonstrated full implementation of GMP, Standard Operating Procedures (SOP) or the implementation of Hazard Analysis System and Critical Control Points (HACCP). The laboratory results indicated that the washing and disinfection procedures performed in industries can significantly reduce S. Enteritidis SE86 counts, however, at the industrial level, the concentration of sanitizing, pH, concentration of organic matter and water temperature were not It is controlled, suggesting a high risk. In view of the results, recommendations were made in the proposed GMP and SOP legislation, which were added to DRC 275/2002 (ANVISA) applicable to Brazilian food industries. The inclusion of two SOP has been suggested, the first relating to the selection of suppliers of raw materials (fruits and vegetables) and the second with respect to the washing and disinfection process. In addition, the body of the proposal, it was suggested the addition of monitoring and checking temperatures of cold rooms, adequate and continuous training of personnel on hygiene and food handling and risks associated with production and consumption of fresh fruits and vegetables. It also suggested to proven capable mandatory technical manager to guide and monitor the implementation and continuity of Food Safety Management Systems. The recommendations were divided into short, medium and long term. Short term was the implementation of process controls, especially in the washing and disinfection steps and microbiological analyzes of the final product. Medium-term was the selection of suppliers with Good Agricultural Practices (GAP) implemented, as well as the full implementation of GMP in the VMP industries. Finally, the measure to be implemented in the long term was the implementation of HACCP. The Proposal for a Regulation specific to VMP can be discussed with the regulated sector, to then be sent for public consultation and possible publication by the State Sanitary Surveillance. These actions are proposed in order to improve the safety of VMP and develop the sector.

APA, Harvard, Vancouver, ISO, and other styles

10

Coimbra, Sílvia Marta. "Avaliação da implementação da Norma ISO 22000:2005 como evolução do sistema HACCP : o exemplo da Empresa ABC." Master's thesis, Instituto Superior de Economia e Gestão, 2013. http://hdl.handle.net/10400.5/11087.

Full text

Abstract:

Mestrado em Gestão e Estratégia Industrial
O objectivo principal deste trabalho prende-se com a avaliação do Sistema de Segurança Alimentar implementado na Empresa ABC, com o intuito de verificar a sua aptidão para o cumprimento dos requisitos da Norma NP EN ISO 22000:2005 - Sistemas de gestão da segurança alimentar - Requisitos para qualquer organização que opere na cadeia alimentar. No sentido de desenvolver e enquadrar este tema, abordaram-se aspectos relacionados com a qualidade, a segurança alimentar, o actual sistema implementado pela empresa - HACCP -, a contextualização da certificação e a ISO 22000:2005. Assim, dadas as perspectivas futuras da empresa em implementar um SGSA com base neste referencial, procedeu-se à realização de um estudo diagnóstico e de uma tabela comparativa para uma análise inicial dos procedimentos a realizar pela empresa. Apesar de não terem sido testados na prática os procedimentos necessários à implementação desta norma, este trabalho constituiu uma importante referência para todos os colaboradores da empresa. Permitiu uma real percepção do SSA implementado e forneceu linhas orientadoras das primeiras acções de melhoria a realizar para a efectiva implementação deste referencial.
The current work aimed to evaluate an existing implemented Food Safety System in the ABC Enterprise, intending to verify its suitability in relation to the achivement of requirements defined by NP EN ISO 22000:2005 - Food safety management systems - requirements for any organization in food chain. To develop this issue, we discussed aspects related to quality, food safety, the current system implemented by the company - HACCP -, the context of certification and ISO 22000:2005. Therefore given the future prospects of the company to implement a Food Safety and Quality Management System based on this standard, we conducted a diagnostic study and a checklist for an initial review of the procedures to be carried out by the company. Although the necessary procedures for implementation of this standard haven't been tested in practice, this work was an important reference for all organization, enabled a real perception of the current Safety Food System and provided guidelines necessary to implement the processes and procedures requested by this standard.

APA, Harvard, Vancouver, ISO, and other styles

11

Chaves, Joana Patrícia Vasques. "Atualização de um sistema de gestão de segurança dos alimentos e sua migração do referencial ISO 22000 para FSSC 22000 numa unidade de processamento de carne." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2021. http://hdl.handle.net/10400.5/21116.

Full text

Abstract:

Dissertação de Mestrado Integrado em Medicina Veterinária
Ao longo dos anos, tem-se verificado uma crescente preocupação sobre a segurança dos alimentos suportada pela criação de legislação e normas na área. O presente trabalho visa a melhoria contínua do sistema de gestão de segurança dos alimentos de uma unidade de processamento de carnes. Pretende com o compromisso, preocupação e responsabilidade que a própria organização assume, demonstrar a sua capacidade para minimizar e até mesmo eliminar todos os potenciais perigos identificados nas diferentes etapas de processamento e simultaneamente fornecer padrões de excelência enquanto procura conhecer as expetativas dos consumidores atuais para conquista da sua confiança e garantia da conformidade dos produtos de acordo com os princípios regulamentares em vigor. A empresa encontra-se certificada pela Norma ISO 22000:2005, pelo que foi necessário a atualização e preparação do sistema de gestão de segurança dos alimentos no sentido de migrar para o referencial FSSC 22000 (versão 4.1 de julho de 2017, em vigor desde janeiro de 2018). Com esse intuito, avaliou-se através de listas de verificação se a totalidade dos requisitos exigidos pelo referencial em questão estava implementada e, face aos resultados, elaboraram-se, posteriormente, propostas de melhoria e planeou-se as medidas mais adequadas aos requisitos em falta. Revelou-se necessária a criação de planos de defesa dos alimentos e prevenção de fraude alimentar, assim como uma melhoria da gestão de alergénios por parte do estabelecimento, com avaliação de potenciais contaminações cruzadas. Entre outras sugestões de melhoria, fazem-se propostas de validação e verificação da implementação de procedimentos de controlo associados ao programa de higienização para minimização de contaminações cruzadas.
ABSTRACT - Update of a food safety management system and its migration from ISO 22000 to FSSC 22000 in a meat processing plant - Over the years, there has been a growing concern about food safety, supported by the creation of legislation and standards in the area. The present work aims to continuously improve the food safety management system of a meat processing unit. It’s intended for the organization’s own commitment, concern and responsibility to demonstrate its ability to minimize and even eliminate all potential hazards identified at different processing stages while simultaneously providing standards of excellence whilst seeking to meet the expectations of today’s consumers to earn their trust and ensure products compliance in accordance with current regulatory principles. The company is certified by ISO 22000:2005, so it was necessary to update and prepare the food safety management system in order to migrate to the FSSC 22000 (version 4.1 of july 2017, effective since january 2018). To this end, it was assessed through checklists that all the requirements required by the benchmark were implemented and, in the light of the results, further improvement proposals were developed and the most appropriate measures were planned for the missing requirements. The establishment of food defense and food fraud prevention plans, as well as an improvement of the allergen management by the establishment, with the assessment of potential cross-contamination, has proved necessary. Other suggestions for improvement include validation proposals and verification of the control procedures’ implementation and verification of the implementation of control procedures associated with the sanitation program to minimize cross contamination.
N/A

APA, Harvard, Vancouver, ISO, and other styles

12

Villet, William de Gouret. "A model for the implementation of Hazard Analysis Critical Control Points (HACCP) in the white fish industry." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52087.

Full text

Abstract:

Thesis (MBA)--Stellenbosch University, 2001.
ENGLISH ABSTRACT: Fish and shellfish are, with very few exceptions, generally considered safe. Food safety laws in many parts of the world are, however, requiring companies to implement programs such as Hazard Analysis Critical Control Point (HACCP) as a means of assuring food safety from harvest to consumption. In South Africa, fishing companies wishing to export products to countries such as the European Union (EU), the United Sates (US), et cetera have, over the past number of years, been required to implement HACCP. Various issues are, however at stake with regards to the successful implementation of HACCP and thus this study project is primarily focused on the application of the HACCP system to the white fish industry. The method of study involved consultation with various local authorities in order to highlight existing HACCP problems within the South African White Fish Industry. A literature survey was conducted to ascertain the requirements of various countries and international organisations and iii addition to gain an in-depth knowledge as to theworking requirements of HACCP. Prior to setting in place a HACCP system, the model reviews in detail the HACCP manual requirements and prerequisite programs required. The prerequisite programs are not limited to but include good manufacturing practices, operation and sanitation, pest control, traceability and recall procedures, customer complaint procedures, chemical control program and training. Process flow diagrams need to be developed and verified for each process and product. Once completed an analysis of the various biological, chemical and physical hazards that are likely to affect the safety of the product is conducted. The seven principles of HACCP are clarified together with how they may best be implemented and monitored, taking in to consideration the various parameters of each fish processing establishment. A brief introduction about the relationship between the HACCP system, ISO 9000 and total quality management (TOM) and the advantages and disadvantages of each system is included. The study project is completed with recommendations for further study in other food processing industries. Recommendations include, but are not limited to ensuring that current and new legislation be regularly monitored, HACCP models be developed for industries such as the shellfish industry, et cetera and that, where possible, harmonisation of the requirements be internationally agreed upon.
AFRIKAANSE OPSOMMING: Oor die algemeen word vis en skulpvis, met 'n paar uitsonderings, as veilig beskou. Internasionaal word daar deur die voedsel veiligheidswette vereis dat maatskappye aan 'n standaard naamlik HACCP ( Hazard Analysis Critical Control Point) voldoen wat verseker dat die voedsel vanaf sy oorspronklike bron tot en met by die verbruiker veilig is vir gebruik. In Suid Afrika, word oor die laaste aantal jare van alle vismaatskappye wat vis wil uitvoer na Europeuse lande of die Verenigde state, verwag om HACCP te implimenteer. Verskeie kwessies is op die spel met betrekking tot die suksesvolle implimentering van HACCP en daarom word hierdie projek gefokus op die suksesvolle implimenteering van die HACCP beginsel in die witvis bedryf. Vir die studie is plaaslike owerhede genader om vas te stel waar bestaande probleme met betrekking tot die witvis bedryf is. 'n Literatuur studie is uitgevoer om te bepaal wat die behoeftes is van verskillende lande en internationale instansies en ook om 'n indiepte kennis te bekom vir die funksionerings vereistes van HACCP. Die model beskryf volledig wat vereis word om 'n HACCP handleiding saam te stel en die voorvereiste programme wat benodig word alvorens 'n HACCP plan inwerking gestel kan word. Daar is geen beperkings ten opsigte van die voorvereiste programme nie maar dit sluit die volgende in: goeie vervaardigings praktyke, higiëne bestuur, plaagbeheer, identifiseering en produk ontrekking prosedure, verbruikersklagtes, chemikalië beheer en opleiding. Vir elke proses en produk moet daar 'n vloei diagram opgestel word. Daarna moet 'n ontleding gedoen word van alle moontlike biologiese, chemiese en fisiese gevare wat die veiligheid van 'n produk kan benadeel. Verder bespreek die studie die sewe beginsels van HACCP, die implimentering en monitering daarvan met inagneming van die uniekheid van elke prosesaanleg. 'n Kort oorsig oor die verwantskap tussen HACCP, ISO 9000 en "TQM ( Total Quality Management)" met elk se voor en nadele word ook bespreek. Die studie word afgesluit met aanbevellings vir verdere studies in die voedselprosesseringsindustrie, oor die monitering van huidige en toekomstige wetgewing, die ontwikkeling van HACCP modelle en harmonisering van internasionale en plaaslike vereistes soos ooreengekom.

APA, Harvard, Vancouver, ISO, and other styles

13

Lopes, Ellen Almeida. "Proposta e avaliação de uma sistemática para a implementação da norma ISO 22000: 2005 - sistemas de gestão da segurança de alimentos e exemplo prático de sua implementação." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25052016-122936/.

Full text

Abstract:

Foi desenvolvida uma proposta de sistemática para implementação de Sistema de Gestão da Segurança de Alimentos com base na Norma ISO 22000:2005 (NBR ISO 22000:2006). Esta sistemática está composta por: A) Mapeamento da documentação; B) Formulários para o Planejamento do sistema APPCC/ HACCP com base na norma ISO 22000, bem como Instrução para seu uso, incluindo tanto as etapas preliminares como os 7 Princípios estabelecidos pelo Codex Alimentarius; C) Documentos para a verificação dos sistemas: Checklist para auditoria de verificação, tanto de adequação como de implementação, e Mapeamento da comunicação. Esta sistemática foi aplicada em uma linha de produtos em pó de empresa real, de porte médio, denominada, ficticiamente, empresa EXEMPLO. Foram dados os treinamentos necessários, adequados ao nível de conhecimento da equipe de segurança de alimentos, e realizadas reuniões de consultoria. Após implementação da sistemática proposta pela equipe da empresa EXEMPLO na linha de produtos escolhida para este fim, foi realizada uma auditoria de verificação para a avaliação da adequação do Sistema de Gestão da Segurança de Alimentos com base na Norma ISO 22000. A equipe foi composta por três auditores, sendo dois deles com formação nível auditor líder de ISO 22000. Concluiu-se que a sistemática é eficaz e adequada, atendendo plenamente às exigências da Norma ISO 22000. Foi, também, incluído no trabalho exemplo prático da documentação básica resultante da implementação na empresa EXEMPLO. A sistemática e modelos desenvolvidos, bem como a visualização de um exemplo prático, podem auxiliar as empresas a diminuir significativamente o tempo de implementação, embora ajustes devam ser feitos para adequação à sua realidade. Os ajustes necessários devem considerar os requisitos regulamentares, dependendo do tipo de produto e do órgão regulatório responsável pela sua regulamentação e fiscalização, bem como requisitos estatutários que possam impactar na sistemática desenvolvida.
A proposed methodology was developed for the implementation of a Food safety management system based on ISO 22000:2005 (NBR ISO 22000:2006). This methodology includes: A) Map of all necessary documents; B) Forms for the HACCP system planning, based on ISO 22000 plus related instruction on how to use these forms, including the preliminary steps and the 7 Principles established by Codex Alimentarius; C) Documents for ISO 22000 system verification: Checklist for system assessment, considering adequacy and implementation and a Map of communication activities. This methodology was applied to one organization of medium size, focusing on one of its product lines. This organization was identified as EXAMPLE Organization. Necessary trainings and consultancy were offered by the author, considering the knowledge level of the food safety team. After implementation was complemented by the EXAMPLE Organization, according to the organization, an assessment was performed by a team composed of 3 auditors, two of them at the ISO 22000 lead auditor level. The main objective of this audit was to evaluate the adequacy of the proposed methodology. The conclusion was that the methodology is effective and adequate to the requirements of the ISO 22000 standard. The main documentation developed was also shown as the result of the implementation. The methodology and forms developed may help organizations to reduce the time involved in the implementation of the ISO 22000 system, even though adjustments to their circumstances shall be made. The necessary adjustments shall consider the kind of the product and the related statutory and regulatory requirements.

APA, Harvard, Vancouver, ISO, and other styles

14

Silva, Ellen Aparecida Moisés da. "Revisão do sistema de gestão de segurança alimentar aplicado a uma empresa de transformação de carne de aves : verificação e validação de pré-requisitos operacionais e pontos críticos de controlo." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2017. http://hdl.handle.net/10400.5/13670.

Full text

Abstract:

Dissertação de Mestrado em Segurança Alimentar
Este trabalho teve como objetivo a verificação/validação das metodologias preventivas que pretendem controlar potenciais perigos que podem afetar a qualidade e segurança de produtos cárneos de aves. Foram verificados e validados: a) um pré-requisito relacionado com a higienização de superfícies de contacto na sala de desmancha de frango ao longo de um dia de trabalho; b) um programa de pré-requisito operacional relacionado com a temperatura de refrigeração e de congelação do camião frigorífico de transporte, e c) dois pontos de controlo críticos relacionados com a eficácia do binómio tempo/temperatura utilizados na cozedura e no arrefecimento de fiambre. Nas validações foram utilizados métodos microbiológicos e metrológicos cujos resultados foram tratados estatisticamente. Para o estudo referente à evolução microbiológica das superfícies de desmancha de frango, concluiu-se que uma higienização intermédia não se justifica, uma vez que a curva de multiplicação dos indicadores microbiológicos avaliados, tem um crescimento rápido e os meios despendidos para tal ação não compensariam. No processo térmico de cozedura e arrefecimento de fiambres, validou-se o binómio tempo/temperatura atingido no processo de cozedura e de arrefecimento rápIdo em do produto após a cozedura em câmara de refrigeração. A avaliação da temperatura final do produto transportado ao cliente, permitiu concluir que mantendo uma boa gestão de temperatura combinada com o tempo se garante a sua conformidade.
ABSTRACT - Review of the food safety management system applied to a poultry meat processing company: verification and validation of operational prerequisites and critical control points. - The aim of this work was to verify and validate methods intended to control potential hazards that may affect quality and safety of a poultry product. It has been verified and validated: a prerequisite regarding the microbial evolution on surfaces of a deboning process; an opera-tional prerequisite, applied to the admissible temperature deviation in a isotermic tank truck without affecting the products final temperature upon arrival at customer premises; and at last critical control points used to verify the effectiveness of the binomial time/temperature used at cooking and cooling phases of poultry cooked ham. Microbiological and metrological methods have been used for validation and the results were statistically treated. Concerning the microbiological evolution of the deboning surfaces during a working day, it was conclud-ed that an intermediate sanification it is not justified, since the microbiological curve has a fast growth, and the means for such action are expensive. The validation of the cooking and cooling process for time/temperature binomial was done and cooling of product after the cooking in cooling chamber. The permissible temperature deviations for the internal temperature of the transport truck, without influencing the final temperature of the product transported to the customer, depends of a good management of time to attain the temperature compliance.
N/A

APA, Harvard, Vancouver, ISO, and other styles

15

Carrizo, Alberto. "Proposta para integrar os sistemas de gestão da qualidade, das boas práticas de fabricação e da APPCC em uma pequena empresa de sucos de frutas." Universidade Federal de São Carlos, 2005. https://repositorio.ufscar.br/handle/ufscar/3798.

Full text

Abstract:

Made available in DSpace on 2016-06-02T19:52:13Z (GMT). No. of bitstreams: 1 DissAC.pdf: 1825602 bytes, checksum: 66578e867a58642d29d296cfb15d5fc3 (MD5) Previous issue date: 2005-12-05
The steady growth of the fruit juices sector is a significant factor strengthening the Brazilian economy; the richness of the tropical fruits, the quality of juices they are processed into and the luring presentation to consumers expanded the internal market and helped conquer demanding markets abroad. All this happened as a result of meeting stringent and assorted requirements, since food fruit juices included quality and safety are a must today. The purpose of this paper is to present a proposal to integrate management systems involving quality, good manufacturing practices and related legal requirements, as well as HACCP, in a small fruit juices company in the State of São Paulo. The proposal includes integrated cost-effective actions to implement the various standards. The research carried out concludes that the integration of management systems involving quality, good manufacturing practices and related legal requirements, as well as HACCP, is feasible. A relationship matrix of the respective requirements was designed during the research, which allowed conducting an initial joint and revealing assessment to evaluate the degree of fulfillment of those requirements. Bearing in mind the company´s scenario where the research was performed and the first application of this Integrated Management System took place, the proposal was not totally implemented. The necessity was perceived to test the Integrated Management System and monitor its operation in other food sector companies, thus not only evaluating the consistency of the proposal but also its flexibility to meet local specific requirements and detect improvement opportunities.
O crescimento do setor de produção de sucos de frutas vem contribuindo ao fortalecimento da economia brasileira; a rica variedade de frutas tropicais, a diversidade de formas de apresentação e a qualidade dos sucos ampliaram o mercado interno e conquistaram mercados externos, atendendo exigências cada vez mais rígidas. As empresas do setor estão submetidas a crescentes exigências de qualidade e segurança de seus produtos. O objetivo deste trabalho é apresentar uma proposta para integrar os sistemas de gestão da qualidade, das boas práticas de fabricação e requisitos legais correlatos, bem como da APPCC, em uma pequena empresa de sucos de frutas situada no interior do Estado de São Paulo, submetida às crescentes exigências dos clientes. A proposta inclui ações integradas contribuindo para racionalizar os recursos aplicados ao processo de adequação aos diferentes referenciais normativos. O trabalho conclui que é viável a integração dos sistemas de gestão da qualidade, das boas práticas de fabricação e requisitos legais correlatos e da APPCC. A matriz de correspondência entre requisitos respectivos, desenhada durante a pesquisa realizada, permitiu a avaliação conjunta do grau de atendimento dos mesmos, facilitando o processo de implementação a partir dos resultados obtidos. Tendo em vista o cenário da empresa em que foi desenvolvida a pesquisa e realizada a primeira aplicação da proposta do Sistema Integrado de Gestão, não foi possível implementar a proposta integralmente. Foi percebida a necessidade de testar sua implementação e operação em outras empresas do setor de alimentos, para avaliar não só a consistência da mesma, senão também sua flexibilidade para se ajustar às especificidades locais e detectar oportunidades de melhoria. Palavras-chave: qualidade do alimento, segurança do alimento, BPF, ISO 9001 (2000) e APPCC, Resolução ANVISA RDC 275/01, indústria de sucos, sistema integrado de gestão.

APA, Harvard, Vancouver, ISO, and other styles

16

Krauz, Kamil. "Systém kontroly kvality a bezpečnosti potravin v České republice." Master's thesis, Vysoká škola ekonomická v Praze, 2012. http://www.nusl.cz/ntk/nusl-198877.

Full text

Abstract:

The Food Safety and Quality Control System in Czech RepublicThe thesis describes the way how is the food safety control and quality protection provided in Czech republic. There is the law definition of the all forms of food during the food production chain from the primary production up to sale to the consumer in the work. The thesis focuses on the requirements laid down in the Czech and European food law on the food producers and sellers. The thesis also deals with the food contamination and quality aspects - nutrition value and quality branding. There is also chapter about the quality management system certification and chapter about the current cases related with the safe food area in the Czech republic in 2012 (Methanol, Polish technical salt and horse lasagne).

APA, Harvard, Vancouver, ISO, and other styles

17

Baouche, Fatiha. "L'évolution du foncier agricole en Algérie à travers les réformes." Thesis, Poitiers, 2014. http://www.theses.fr/2014POIT3007/document.

Full text

Abstract:

Parler du foncier agricole en Algérie, c'est évoquer inévitablement tout un processus historique dans laquelle la terre a été l'enjeu principal aussi bien pendant la colonisation que pendant la période post indépendance, où elle a été au centre de choix politiques, voir même idéologiques. Tout un arsenal juridique mis en place pendant plus de 60 ans, pour la création et la libéralisation du marché foncier afin de faciliter les transactions foncières et réaliser la sécurisation foncière des exploitants agricoles et ce, dans le but de renforcer l'accès au foncier agricole. En Algérie, la problématique du foncier devient cruciale. Pour des raisons extrêmement variées et à des degrés divers, le foncier se trouve au centre des débats et des enjeux. Dans ce travail de recherche, nous nous intéresserons à la problématique du foncier agricole en Algérie et les différents dispositifs mis en place par l’État depuis l'indépendance pour trouver une solution à la question complexe du foncier agricole en Algérie, et ce, à travers toutes les réformes : de l'autogestion à la concession des terres du domaine privé de l’État
Talking about the agricultural land in Algeria, is inevitably evoking a historical process in which the land was the main challenge both during the colonization and during the post independence period, where it was the centre of a political and even ideological choice. A whole legal arsenal is introduced during more than 60 years, for the creation and the liberalization of land market, in order to facilitate the land transactions and to realise a land security of farmers to reinforce the access to agricultural land. In Algeria, the land problem becomes crucial. Due to extremely varied raisons and to various degrees, the land lies at the centre of debates and issues. In this research, we focus on the land of agricultural problem in Algeria and the various devices set up by the government since the independence to find a solution to complex question of the agriculture landholding in Algeria, and that, through all the reforms of the self- management to the concession of land in the private domain of the state

APA, Harvard, Vancouver, ISO, and other styles

18

Tzu-JungChen and 陳姿蓉. "Design of Smart Food Safety Monitoring and Management System." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/fu4u4f.

Full text

Abstract:

碩士
國立成功大學
製造資訊與系統研究所
106
In recent years, an endless stream of food safety incidents has emerged, causing social unrest, harming human health, and severely damaging the national image and economic development. Therefore, food safety management has become a crucial policy area for all countries. With the rise of data science and artificial intelligence, the concept of system intelligence has gradually been realized, and we intended to solve the problems of food safety through an intelligent system to thereby promote human welfare. This study design a smart food safety monitoring and management system, which includes (1) comprehensive food safety management model by system engineering, PDCA and risk management; (2) functional architecture of smart food safety monitoring and management system by comprehensive food safety management model, data science and the principles of artificial intelligence and machine learning; (3) data analysis framework by defined this functional architecture’s requirement of data analysis and using data mining and artificial intelligence technology to establish data analysis mechanism. Finally, give an evaluation and implementation for the result.

APA, Harvard, Vancouver, ISO, and other styles

19

CHEN, SHIH-JUNG, and 陳世融. "Discussion on Importing Food Safety management System into Aquatic Processing Industry." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/d9tuza.

Full text

Abstract:

碩士
亞洲大學
休閒與遊憩管理學系碩士在職專班
106
With the joint efforts of government policies and civilians, the tourism industry has become an important part of the economic development of the country and the localities. Taiwanese people in the choice of many considerations tourism, the taste of local products, specialties have always been a very important incentive. Taiwan is surrounded by the sea and fishing industry is one of the most important economic resources. It is not only an important industry in agriculture but also a thriving industry in food storage, processing, transportation and sales. Taiwan enjoys the reputation of "gourmet kingdom". In particular, catches of rich cuisines are the main reason for attracting pilgrimages to domestic and overseas tourists. However, due to its geographical location in the subtropical region, many foods are easily contaminated by pathogenic bacteria and spoilage bacteria , and the occurrence of production, delivery and preservation issues, so food poisoning incidents have heard of. Based on the domestic and international food safety and health related norms, this paper explores how to enter the food safety control system in Taiwan's aquatic products processing industry to ensure that aquatic products in Taiwan are well protected in terms of safety, hygiene and quality, Foreigners in all kinds of travel on the road, can eat peace of mind, eat health, eat healthy.

APA, Harvard, Vancouver, ISO, and other styles

20

Yu, Kai-ping, and 尤凱平. "Using RFID and Database to Construct a Food Safety Management System." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/11945336113438281494.

Full text

Abstract:

碩士
育達科技大學
資訊管理所
102
BSTRACT In recent years, due to the frequent occurrence of food safety issues, such as poison products and mad cow meats events, cited a serious impact to people's health and caused widespread concern around the world. In order to ensure that consumers can have the food hygiene and safety, how to secure foods and effective follow-up retrospective, food security management system is an extremely urgent issue. We proposed an idea to use RFID (radio frequency identification) technology, which has the characteristics of data loading identification and traceability, to intercept, warning, as amended, or the collection of information of food to make up for the lack of information. The automatic identification of the function of error, RFID properties in the application of food safety management applications have a very good result, through the appropriate back-end information support system on the food safety management [28]. Key Words: RFID、Database、Food Safety、Inventory Managements

APA, Harvard, Vancouver, ISO, and other styles

21

Chiou, Yin-chi, and 邱盈綺. "ISO 22000, FGMP and HACCP food safety management system combination feasibility research." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/20437599479259240711.

Full text

Abstract:

碩士
高苑科技大學
經營管理研究所
95
Present consumer's attention safe to the food, demand for spontaneity no matter inside enterprises of the person who makes relevant food industry or coming from customer's purchasing the request for the policy, regard obtaining relevant food authentication as one of its key working projects one after another . This measure can not merely ensure people's health, the hygiene that guarantee food's security, the food security hygiene administrative system which the manufacturer carried out actively is also the international generally acknowledged trend of food industry. To food industry, the security of the food is essential, the security of the food is in charge of accusing of like in order to examine for it alone, really exist a lot of instruments and errors of sampling artificially, how to use the whole, preventative management tool, potential and foreseeable danger will be defended and stopped up except supplying the chain, it will be that the relevant manufacturer of food need most urgently. The FGMP certification system in 2006 is popularized in the effect index investigation, there is interviewing in the manufacturer and calling upon FGMP , HACCP and ISO 22000 to adopt the measure recognized each other of 86.7%; If FGMP , HACCP and ISO 22000 can cooperate and adopt admitting , can be got to cover the number of times , certificate checked to can reduce the products again together each other , but some rule fee, expenses of relevant authentication should be paid , the manufacturer would like to apply , the proportion accounted for is 78.2%. Shown by these data, the manufacturer property quite expects systematic merger of three verification system, in order to reduce the heavy and complicated procedure. Is it manage to FGMP , HACCP and ISO 22000 system combination document that further investigate in an all-round way issue to have yet at present, probe into through other relevant document analysis and relevant interconnected system of operation procedure to learn clause whole and file or arrangement of form can know the problem with expert interview Key point. If there is scheme of a kind of feasibility that can be used in the whole food industry, or popularize the unit and to the government , can yet be regarded as a policy of convenience, so this research purport lies in probing into the merger feasibility of FGMP , HACCP and ISO 22000 food security with mutual administrative system. Consider that three verification system to combination of FGMP , HACCP and ISO 22000 , this research knows from documents first that can be put from analysis of the clause and procedure in order and set about , the unit concerned can offer reference while promoting and combining in the future. In verifying the arrangement of the content , is it mark chapter FGMP, HACCP and ISO 22000 according to qualification, procedure, expenses, authentication to follow respectively etc. to discuss, and propose that the schemes of three pieces of feasibility offer reference and do interview with relevant experts and scholars, the analysis result proposes with the short-term benefit that associated documents or the form are combined, use these files or forms to apply for FGMP, HACCP or ISO 22000 at the same time , for manufacturer, needn't waste suitable manpower and material resources in preparing these systems of verification . Offer the relevant government's competent authority, popularize the organization and many enterprises to do the follow-up file or form designed the countermeasure of proving afterwards, the result shows that this research arrangement FGMP, HACCP or ISO 22000 with the file or form in order and lets them have value consulted that can use each other, the file or form designed is benefited to some extent in real application, in order to originally research and propose meager contribution.

APA, Harvard, Vancouver, ISO, and other styles

22

Chow, Wei, and 周緯. "Applications of ICT to Low-Temperature Supply Chain Food Safety Management System." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/63214307447978680616.

Full text

Abstract:

碩士
國立臺灣海洋大學
食品科學系
98
The potential applications of ICT technology to cool-chain monitoring and management were investigated in this study. “Braised pork” and “Four-spirits soup” taken from the menu of an oriental-style franchised chain store were used and the cool-chain covered starting from processing, storage, sorting, delivery, unloading, retail storage, and to the final reheating step. Critical parameters including temperature, illumination, electrical current, GPS integrated with WSN technology were adopted, as well as surrogated bacteria challenging studies were used to verified the shelf-life and safety of the tested products. Critical control limits were set at cumulative time over 30 min over 7℃ for cool-chain and product centre temperature over 75℃ for final re-heating operation, respectively, and monitoring system will signal alarms when deviation occurred. Continuous monitoring electrical power consumption verified, when compared with frozen products, the refrigerated tested products could increase energy efficiency by 212%. Finally, the challenging tests suggested that the “braised pork” was safe at below 28, 14, and 2 days at 4, 9, and 30℃ storage, respectively. While for “Four-spirits soup”, it was safe below 5, 4, and half days at the same storage temperature conditions, respectively. This system realizes the possibility of temperature traceability. The key technology is using ZigBee modules which combine all kinds of sensor and temperature logger to monitor each point in cold chain, accomplishing its transparency and providing fool-proof mechanisms. And it also provide food safety risk and shelf life assessment bases through time accumulation of irregular temperature and microbiological challenge test.

APA, Harvard, Vancouver, ISO, and other styles

23

Lin, Tai-Yu, and 林泰佑. "The Implementation of Food Management System and Food Technicians to Food Safety and Quality-A Case of Changhua Packaging Food Manufacturers." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/cy9bvg.

Full text

Abstract:

碩士
大葉大學
企業管理學系碩士班
103
ABSTRACT Taiwan, during Min Guo 102 year has accumulated 409 food poisoning cases nationwide. That affected total of 3890 out of the 71 cases. 1903 patients involved in, are related to food hygiene. However 21 out of those 71 cases are related to boxed lunches, which involved 1185 people, the largest number of patients. This article focus on food safety control from boxed lunch factories, especially those delivered to primary and secondary school. Food safety has brought attention to the people in Taiwan and here we will discuss how to secure food safety on boxed lunches and to improves its quality of boxed meals. Back in 1971, the first session of the United States Conference of food preservation, quality control cannot be addressed to ensure the safety of traditional foods, the only hazard that could be potentially controlled were the manufacturing process in order to effectively improve the safety of food, which is called Hazard analysis and critical control points HACCP (Hazard Analysis and Critical Control Point) concept, which is to be discussed in the article: Lunch box food factory management. In order to implement this law, it is most suitable to let the boxed meal lunch technologist to manage the factory logistic. Thus, this explains the importance of the boxed meal lunch technologists' existence. In the early Republic of China year 74 during December 20th, the highest level of the executive branch and the Department of Health (DOH) has announced the requirement of food manufacture policy number 7. In policy number 7, it demanded food manufacture factories to have food inspectors on site. This applies to Chinese catering industries, starting from Republic of China year 88 during April 20th, all boxed meal lunches suppliers needs to follow the deployment of the food manufacturing and processing industry, foods storage spaces and facilities and food additives provision of health standards accordingly by the professional chefs who holds the legal license. In addition, during Republic of China year 91, on February 6th, the president has announced all boxed meal suppliers to schools must provide clean, healthy, and balanced nutrition lunches to students. Meanwhile, being responsible to educate and emphasize the image of healthy nutrition. Boxed meal industries require nutritionists to be on site to manage developments. Finally, the government has implemented this policy and was announced by the highest level of the executive branch and the Department of Health (DOH) during Republic of China in the year of 97 on May 8th. "One within all the professional chefs and among other nutritionists must carry legalized food handling license.” This law will take effect on Republic of China time in the year of 101 on May 8th. This law applies to high risk industries including sea foods, meat processing manufacture, boxed meal factories, milk industries. This article has studies 18 boxed meal factories in Chunghwa, Taiwan. The study also included owners of the factories, food sanitation staffs, and professional chefs, licensed nutritionists, food technicians as well as the Executive Secretary of the Board of Directors who were in charge of the boxed meal for 96 schools as the survey target. The content of the survey has concluded the all the school lunch box examinations and inspection card from the Department of Health (DOH), which was specifically designed for future inspection on boxed meal lunches. Food Safety Technician evaluated the performance and meal quality based on the eight critical control points of food safety and quality control from boxed lunches. These evaluation scores are being analyzed before and after results with SAS (Statistical Analysis System) Software. The difference of descriptive statistics including frequency and average values are being analyzed with paired t-tests. From the comparison you can find food safety technician outperformed dietitian’s management, cooking techniques, as well as food hygiene management. By promoting businesses from food industry to implement hazard analysis and critical control points system (HACCP), we shall prevent illegal food business from producing risky food products.

APA, Harvard, Vancouver, ISO, and other styles

24

Sheng-TangLin and 林勝堂. "A study of relationship among quality management system, food safety management system and corporate image in the feed industry." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/28454693945953207770.

Full text

Abstract:

碩士
國立成功大學
工業與資訊管理學系碩士在職專班
102
Feed manufacturing industry is a traditional industry. Through the implementation of quality management system will achieve the systematic management and autonomy requirements, even improve the safety and quality of products and build business brand image. In this study, we used the feed manufacturing industry in Taiwan as the research object, to explore importing the influence of quality management system and food safety management systems for corporate image and customer perception. In this study, we found that in the food supply chain, product safety considerations were more important than product quality considerations. Moreover, the recent rise of consumer awareness, once the food safety issues occurs, that will directly impact on the corporate image.

APA, Harvard, Vancouver, ISO, and other styles

25

Lee, Chen-Chun, and 李成鈞. "The Practice and Challenge of Risk Analysis in the EU Food Safety Management System." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/10494575754545902036.

Full text

Abstract:

碩士
淡江大學
歐洲研究所碩士班
99
The German sociologist Ulrich Beck suggested that the development of modern technologies contain numerous scientific uncertainties that may bring many new risks to human societies. These risks have a characteristic of “reflexivity”. In the past, modernization was viewed as a revolution of the old society, and is therefore called “simple modernization”. Current human societies are filled with risks. The modern “risk society” is undergoing a form of “reflexive modernization”, its origins is based on the side effects of human industrial and technological developments. Reflexive modernization can be seen as a “self-confrontation ” with the effects of“risk society”. Food is the basic element that human depends on for survival. Food safety not only concerns the safety of human health and lives, it also affects social and national stability and development. The modern world with its advanced technologies is improving upon the environments for the production of foods and beverages. The variety and processing methods of food is unprecedented and increasingly complex. With the globalization of economy and improvements of the food industry, international food trade is rapidly developing. However, these developments also bring more risk to people in terms of food safety. Hence, governments around the world are placing significant importance on relevant risk management measures for food trade and food safety. The American National Research Council (NRC) first recommended a set of Risk Analysis infrastructure in 1980. The Risk Analysis system involved three steps, namely “risk assessment”, “risk management” and “risk communication”. These steps were eventually adapted by the Codex Alimentarius Commission (CAC), the World Trade Organization (WTO) and the European Union (EU), and can be seen as an international standard for food safety management systems. Although governments worldwide have gradually adopted risk analysis systems as a means of managing food safety, differences in management principles still exist. The EU adopted a stricter “precautionary principle”. On the other side of the Atlantic, the US and Canada adopt the “principle of scientific evidence”. Such differences have led to many disputes on foreign trade between the EU and US and Canada. At the same time, the EU also faces the internal challenge of risk communication. When faced with increased risks in food safety brought about by modern technologies, they must find out means to maintain public trust while maintaining the balance between “objective risk” and “expert systems”. These are important topics of food safety management in the EU.

APA, Harvard, Vancouver, ISO, and other styles

26

洪錦男. "A Study On the Safety Management of Product Shelf Life in the Chilled Food Distribution System." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/58022189479859159044.

Full text

Abstract:

碩士
東海大學
食品科學系
86
The accuracy of food product shelf life is closely related to consumer''s right and food business''s profit. Short buffer period of product''s shelf life will make food business to take risk to sell such product. Keeping conservative shelf life will cause the food product a short time for sale, and lower food business''s profit. Therefore, the safety management of food product''s shelf life is considered to be very important both to consumer and food business. A predictive model is considered to be able to response timely the quality changes of the food product on shelf under different environment. It will get results much faster and flexible than an analytical method, and can also be adjusted according to different environmental conditions. The objective of this study is to establish a predictive computer simulation model for the food business to determine product shelf life, by using the database of Food MicroModel . A simulation program of quality-evaluation which is concerned with the fluctuation of temperature will be developed with the results of the simulation. Reasonable shelf life will be determined.The result of simulating sausage distribution of the company by considering nonproteolytic Clostridium botulinum growth is safe in sixty days. The same result of milk by considering Listeria monocytogenes infection is safe in eight days. When sausage has a lower pH value 5.6 , it can extend its safe shelf life about nine times. The raise of distribution temperature of boxcar and supermarket will decrease shelf life . In the phenomena of keeping distribution temperature in 7℃would have a worse result than fluctuating temperature in real distribution . -1 -aA Study On the Safety Management of Product Shelf Life in the Chilled Food Distribution System

APA, Harvard, Vancouver, ISO, and other styles

27

Chung, Li-Chin, and 鐘麗琴. "Application of Risk Analysis to Evaluate Food Safety Management System in Taiwan and Japan-Cooking Oil." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/965dda.

Full text

Abstract:

碩士
淡江大學
亞洲研究所碩士在職專班
104
Food is a foundation for national policy and it is an essential need for everyone, therefore it is very important for public health. The advances in food manufacturing and processing technology improve food availability. Nevertheless, the world is surrounding food security challenges. In order to cut expenses, food manufacturers often abandon food safety regulation and compromise low cost or illegal food ingredients when food prices rise. This is has become a major crisis for public health. There is a series of incidents which affect food safety in Taiwan, among them, adulteration of cooking oil with recycled waste oil and animal feed oil was the worst and unimaginable. Therefore, the purpose for this study was to investigate the cooking oil management system and clarify current issue. The method in this study was to collect, organize and evaluate relevant literatures. The literatures reviewed in this study were mainly in oil from Taiwan and Japan food safety regulation. In addition, food safety risks analysis developed by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) applied for standard and made comparison analysis between Taiwan and Japan in terms of cooking oils. Under FAO/WHO food safety risks analysis, the results found that there is no independent multidisciplinary team of personals to conduct a risk assessment in Taiwan. In risk management, the current issues in Taiwan were ill-defined oil definition, flaw triage oil systems, loose inspection systems, enhancement food certification, and poor transparent in information. In risk communication, Taiwanese government did not have specifically department responsible for current system and did not have effective communication. We found that the shortage of manpower was a problem. Based on FAO/WHO food safety risks analysis (assessment, management and communication) and Japanese food safety management, there are several recommendations for Taiwanese government. Firstly, like Japan, we can establish an institution which include independent multidisciplinary team of scientists. This institution will not be influenced by political affairs. Secondly, the excellent experiences can be learned from Japan is to establish a well-defined cooking oils and avoided vague concepts. Seeking other existing organizations or NGO (Non-Governmental Organization) supports to increase the manpower and manages oil safety Thirdly, we should improve current food certification or encourage private units to develop reliable food certifications. Finally, one institution which can coordinate all organizations and integrate risk assessment and management into risk communication and education is a consideration strategy.

APA, Harvard, Vancouver, ISO, and other styles

28

Mai, Che-Lun, and 麥哲綸. "A Risk Assessment of Salmonella spp. Applied to Design of Food Safety Management System for Poultry Cuts." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/tp8uhh.

Full text

Abstract:

碩士
國立臺灣海洋大學
食品科學系
106
It was reported that Salmonellosis is one of the most primary foodborne diseases in the world. There are many types of foods potentially contaminated with Salmonella spp. such as poultry meats due to cross-contamination. The situation is likely to get worse because of abusive time-temperature management in the food chain. As recommended by Codex, HACCP concept has been widely used as a tool to manage the safety of food in food company yet it remains a challenge for small and medium size food company. This research aimed to propose a risk-based preventive control food safety system in the chosen company (poultry company) by using quantitative microbial risk assessment. Literature review was performed to collect relevant data related to prevalence and concentration of Salmonella spp. in poultry meat. We collected the time-temperature profile in poultry company by using data logger. We also performed in-depth interviews to validate the obtained information. To evaluate the exposure, a Monte Carlo simulation was used in @Risk software with 10,000 iterations. Furthermore, a scenario analysis was performed to allow the selection of preventive controls that can lead to much more effective interventions for reducing the risk. Preliminary data showed that there were some serious stages of temperature abuse in chill chain. The overall average temperature was 11.60℃ and the highest temperature could reach up to 29.75℃. The estimated exposure assessment showed the mean of fresh poultry exposure estivated value had 0.192 log MPN/6-kg package. Moreover, the mean risk of salmonella spp. detected per package was 0.0224 (baseline). each risk of alternatives was calculated to assess value changes by scenario analysis e.g., sanitation control (Alt#1), process control (Alt#2), supply chain control (Alt#3), Ideal condition combining Alt#1~3 (Alt#4) could reduce risk to 0.0205、0.01219、0.00596 and 0.00346 respectively. The cutting area temperature of current HACCP plan of the chosen company was set at 17℃ which could have Salmonella grow immediately. Additionally, the higher the temperature was, the higher the estimated risk was (Alt#5~9). As a result, we highly recommend the chosen company focus on supply chain management (Alt#3) then process and sanitation control (Alt#4) and set the temperature of cutting area at 4℃ to do operational practice (Alt#5). Furthermore, new food safety management system was proposed based on these outcomes. These findings could help poultry meat and other associated food companies to propose a better risk-based food safety management system.

APA, Harvard, Vancouver, ISO, and other styles

29

Wu, Tzu Jung, and 吳姿蓉. "Study on the Regulation Equivalence of Food Safety Management System: Exportation of Fishery Products to European Union." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/10202670380222506448.

Full text

Abstract:

碩士
國立臺灣海洋大學
食品科學系
97
This thesis aims to determine the equivalence between Taiwan official control system for fishery products intent to export to European Union and the Community control system by comparing the materials relevant to the inspection missions conducted by Food and Veterinary Office of the European Commission to Taiwan in 2006 and 2008. Results indicated that the recently developed Taiwan official control system for fishery products intent to export to European Union has included the qualification and training requirements for official control officers, management of national laboratories, supervision of control body, internal audit of official control agents. This control system, building up based on the Community provisions, is almost equivalent to the Community requirements. However, there is still a need to extend the hygiene control to other establishments include cold storage, ice making plants and carriers to reach a better official control on fishery product hygiene, water monitoring plan and rapid alert system. As a result, an improved risk management and emergent plan could lead to a perfect control system. The worldwide countries have respective quarantine and inspection provisions according to the WTO SPS requirements. The competence of official control is facing challenge due to the rejects by import countries after reviewing Taiwan’s food safety control system. The only successful program is the official control system for fishery products exporting to EU. This official control system then, can be used as an initiative model further been flexibly modified and applied to other food control system intended for complying with exportation requirement.

APA, Harvard, Vancouver, ISO, and other styles

30

Lin, Hui-Min, and 林慧敏. "6S Electronicalized System For Sanitation Management and Food Safety: Based on the Theory of TPS and Deming Cycle." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/9q4s4z.

Full text

Abstract:

碩士
國立暨南國際大學
管理學院經營管理碩士學位學程碩士在職專班
104
Title of Thesis：6S Electronicalized System For Sanitation Management and Food Safety: Based on the Theory of TPS and Deming Cycle Name of Institute： Executive Master of Business Administration, School of Management, National Chi Nan University Pages：112 Graduation Time：07/2016 Degree：Master Student Name：Hui-Min Lin Advisor Name：Dr. Shin-Mei Lin Abstract TPS developed was inspired by America. Early Toyota went to America and wanted to learn more experiences from Ford Motor, but found Ford Motor production way couldn’t meet their requirement. It’s not very efficient. They get their requirement during visiting at the Piggly Wiggly supermarket. They found the supermarket restocked only after customer purchased. Toyota imported the inspired into their production practices. This is the original shape of the Jidoka & JIT of TPS. The second-genernation successor imported the PDCA of Deming Cycle as a management way to complement the lack of TPS theoretical framework，and many discourses based on PDCA related with TPS was presented from then on, such as, 5S is the executive direction of the TPS around eliminating the 3Ms- Muri (overburden), Mura (unevenness) and Muda (waste) in Lean Manufacturing; And another idea--7 wastes of Lean is also discussed in reference to the question from Dr Deming. Continuous improvement is the Foundation of TPS and PDCA Cycle is the most effective tool for contiouous improvement. TPS developed PDCA Cycle as a problem solving tool, the theory structure of the entire production system made up, and Deming cycle application of TPS becomes better known. They complement each other. Importing the TPS can improve production efficiency really, and a lot of work discussed related with TPS recently. But the importing of Lean fails usually due to the problems of staff behavior, audit message issued unclearly, a mere formally becoming, unclear link path, too many files, inconsistent storage and so on. After studying the fail causes, found that, the Leaning in of corporate unsuccesslly for lack of executive approach and mechanism. This research tries to present the clear approach and mechanism to complement the lack. The present is building an electronic platform based on the two core spirits-Jidoka & JIT, combined with PDCA, aimed to the 6S(5S+1S) management as a standard of process to show up the clear information, exact audit, public rewards and punishments，purposed to correcting the staff’s attitude, shorten the travel time of document, and managing staffselves through the electronic message. The application of TPS is mainly utilized in Industry. This research tries to build a platform leading to food manufacturing , and found 6S electronic not only shortens the executive time, greatly improves the efficiency achieve 6S performance, even presents a new 7 wastes to top up the gap which the TPS 7 wastes not mentioned. This research is majored in the producting system of case Y company, and expected to extand the experience valuable to the other systems such as R&D system, Provider system, Logistics system , Customers’ services system, further link to the impartial third unit( as SGS), and expected to create a transparent and happiness food safety environment which is trusted by customers from inside out through Logistics Control , People Control, Information Control, electronic way, and easy way(3C2E). Keywords: Toyota Production System、TPS、JIT、Jidoka、Deming Cycle、PDCA、6S、7Wastes、new 7Wastes、3C2E

APA, Harvard, Vancouver, ISO, and other styles

31

Mathaulula, Mushaisano Agnes. "Pillars of a safety management system for small-scale vended foods in a rural-based municipality of South Africa." Thesis, 2020. http://hdl.handle.net/11602/1537.

Full text

Abstract:

PhDRDV
Institute for Rural Development
Throughout the world, small-scale food vending forms an integral part of society, serving as a poverty buffer and a local based economy generation strategy to optimize livelihoods. However, untrustworthiness and safety concerns have been raised regarding the food handling practices and hygiene that tend to compromise the quality of the food sold in this sector. Thus, this study was conducted in order to propose the pillars of a safety management system for small-scale vended foods in Thulamela Municipality in South Africa. The pillars were proposed after assessing the level of small-scale food vendors’ knowledge, attitude and handling practices. Complementary, the microbiological quality of the commonly consumed small-scale vended foods was determined. A survey-underpinned exploratory sequentially integrated mixed methods research design was adopted. Fifty-four respondents participated in a qualitative study via administering a semistructured interview guide to key informants and focus groups. Correspondingly, quantitative data were collected through a 5-point Likert questionnaire, administered to 136 small-scale food vendors and 272 customers. An observation checklist was used to collect data on 124 food stalls focusing on food handling practices. Microbial loads were determined through analysing 28 food samples collected from seven informal food markets. Qualitative data were analysed using ATLAS. ti version 8.0. The Statistical Package for Social Sciences version 25.0 was used to analyse quantitative data. Descriptive statistics were used to calculate frequencies and mean scores. The Spearman’s rank correlation coefficient (r) was used to determine the degree of correlation among variables. Principal Component Analysis was used to isolate and deepen understanding of the main factors determining the knowledge and attitude towards food safety. Hierarchical Cluster Analysis was used to identify two cluster solutions for food handling practices. Mann-Whitney U tests were conducted to determine the relative stability of the generated two cluster solutions. Ordinal Least Square regression analysis was conducted to identify the variables which were critical in defining the state of food handling practices dynamics in the study area and their relationship with other variables. Data on the microbial counts were subjected to the Analysis of Variance. Duncan’s multiple range test was used to separate means while T-test was conducted to establish if there was any difference between organisms isolated for each food type from Thohoyandou and Sibasa markets. In general, food vendors were knowledgeable about personal (x̄ = 1.77) and food (x̄ = 1.75) hygiene respectively. However, they rarely considered knowledge of foodborne diseases and rules and regulations as crucial in defining the quality and safety of small-scale vended foods. Respondents reflected positive attitude towards personal hygiene (x̄ = 3.21), food hygiene (x̄ = 3.55) and utensils management (x̄ = 3.43). The highest correlation relations between variables of roadside vendors’ knowledge of food safety were observed to be between “Staphylococcus as a germ that causes foodborne diseases” and “Hepatitis A virus that can cause foodborne disease” (P < 0.01). From thirty-six factors that determined the knowledge and attitude towards food safety, the Principal Component Analysis isolated eight components that accounted for 50 % of the variability. Similarly, customers were knowledgeable about food hygiene (x̄ = 1.88) personal hygiene (x̄ = 1.86). They also showed positive attitude towards personal (x̄ = 3.66) hygiene, food (x̄ = 3.72) hygiene and utensils management (x̄ = 3.56). From thirty-six factors that determined the knowledge and attitude towards food safety, the Principal Component Analysis isolated ten components that accounted for 60. % of the variability. The results revealed the six major determinants of the state of handling practices in Thulamela Municipality. These were stalls conditions, personal hygiene, environmental and waste management, hygiene-related behaviour, food storage and utensils management. The most significant variables defining the state of food handling practices were protective clothing (P < 0.05) and stalls conditions (P < 0.05). The microbial counts (log10 cfu/g) of food samples ranged from 2.0 ± 2.08 to numerous to count for total plate count, 2.0 ± 1.00 to 6.6 ± 7.57 for Salmonella spp, 2.0 ± 2.64 to 3.9 ± 6.03 for S. aureus, 2.1 ± 1.73 to numerous to count for yeast, 2.0 ± 0.00 to 3.8 ± 10.00 for coliform bacteria and 2.0 ± 1.15 to 4.9 ± 21.66 for B. aureus. Coliform bacteria and B. cereus were not found in foods sold at Thohoyandou markets while mould was not detected in foods collected at both locations. Total plate count differed significantly (P < 0.05) between salads and chicken stews. Salmonella spp, significantly differed (P < 0.05) between salads and beef stews. For S. aureus, a significant difference was found in salads (P < 0.05). For yeast, significant differences (P < 0.05) were observed between salads and beef stews. The main objective of this study was to propose the pillars of a safety management for small-scale vended foods. Thus, the major components of pillars proposed were encored on hygiene (personal, food and handling practices), training programme, environmental management, infrastructure development and law enforcement. The training programme was scored as number one by the majority of food vendors (x̄ = 4.7) whilst personal hygiene was ranked first by the customers (x̄ = 4.8). The results of the study revealed the urgent need for basic training in food and personal hygiene throughout the value chain. Infrastructure development such as a decent food stalls with adequate working space, proper washing and storage facilities to improve food safety and hygienic practices was highlighted. Adequate access to waste-water and food disposal facilities aligned to vending spaces was also considered crucial. Thus, it is recommended that Thulamela Municipality should provide extensive training programme to ensure that proper hygiene practices are in place. Suitable regulations must be crafted to ensure that safe and secure foods are sold. Lastly, Thulamela Municipality should consider providing all vending stalls with basic infrastructure to close the gap between knowledge and practices of safe small-scale food vending.
NRF

APA, Harvard, Vancouver, ISO, and other styles

32

Nien, Wei-Feng, and 粘緯豐. "A Research on the Implement of Food Safety Management System to Rice Husking in “Rice Producing and Distribution Zones”." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/59429609729098620672.

Full text

Abstract:

碩士
國立臺灣大學
農業經濟學研究所
102
In recent years, a lot of pesticide residues food counterfeit organic products, additives and other unscrupulous food manufacturing process which related to food safety has become a popular issue in Taiwan. The food safety issue in addition to a serious threat to the health and interests of the public, through the media coverage significantly, all of these food scandals contribute to consumers losing trust in the government. It also has damaged the image of Taiwan''s agricultural products and processed foods among the international market. Agribusiness is bound to strengthen the "Certification of Food Safety Management System"which has recognized internationally, as a way to strengthen the industry''s own self-management, enhance security control of agricultural products. The main purpose of this study is to see how "Food Safety Management System" ameliorate Taiwan rice producing Taiwan rice producing districts in order to enhance the safety and quality of Taiwanese rice, not only to increase the competitiveness of their products and to effectively differentiate differences between domestic and imported products, but also can enhance consumer confidence, establish food safety with no fear. n this study, only select the Rice vendors those who has “Rice Producing and Distribution Zones.” to be the research object is because of its control on raw material production and processing practices and processes, quite in line with ISO 22000 "Food Safety Management System" requirements, and can be established traceable source of production, processing and distribution process to the standard requirements. In the research, in-depth interviews with three Rice vendors’ CEOs, the main interview focused on the topic of how industries import the basic conditions for the "Food Safety Management System" and the actual processes, and what consultants recommended the need to improve to successfully validated and meet export demand with a variety of pathways. The study found that operators all got the rice inspection personnel license related to safety and quality of basic conditions. Production equipment and testing equipment and selection of varieties of raw materials and related process methods are sufficient to produce safe and high quality products. And also found that a large industry can implement the system requirements, if the manufacturing processes are in line with the ISO22000 standards. Helps self-management, strengthen brands, enhance the image, customers trust, and expand demand pathways, those are the reasons to input the system. The difficulty is in the long-time coach, worksheets and more, the burden and cost of labor and funding. Success factors include superiors support, with full consensus standards and implemented on the device. Benefit is the ability to strengthen internal controls, production processes and testing with standard operating procedures safety and quality are improved. Improvements: be reinforced on production equipment to increase production capacity and planning to achieve safe and high-quality products to meet customer demand.

APA, Harvard, Vancouver, ISO, and other styles

33

Souto, Maria Amélia Moreira. "Implementação do referencial BRC Food Safety versão 7 numa empresa transformadora de carne." Master's thesis, 2016. http://hdl.handle.net/1822/47435.

Full text

Abstract:

Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar)
Os Sistemas de Gestão da Qualidade e Segurança Alimentar procuram uniformizar as indústrias alimentares relativamente aos requisitos de segurança e qualidade alimentar. A certificação por referenciais internacionalmente conhecidos tornou-se fundamental para a sobrevivência das empresas num mercado mundial cada vez mais competitivo e dinâmico. Neste sentido, a presente dissertação acompanha a implementação do referencial BRC Food Safety versão 7 numa empresa transformadora de carne. O trabalho decorreu durante a realização de um estágio curricular na empresa Castro, Pinto & Costa, sediada na Maia. Ao longo da dissertação serão abordados todos os requisitos do referencial, sendo detalhados os requisitos aplicáveis e as ações desenvolvidas para cumprimento do requisito. No final do estágio foi possível concluir que o Sistema de Gestão de Qualidade e Segurança Alimentar implementado permite a produção de alimentos seguros, legais e de qualidade embora necessite de adaptações e conclusões de alguns requisitos. A empresa transformadora não obteve certificação no período de estágio dado que ainda não tinham sido solicitados os serviços de certificação.
Food Safety and Quality Management Systems seek the standardization of requirements regarding food safety and quality. Certification by recognized standards such as BRC Food Safety has become critical to the survival of businesses in the actual market. In this sense, this thesis accompanies the implementation process of the BRC Food Safety issue 7 standard in a meat processing company. The project took place during a traineeship at Castro, Pinto & Costa, Lda.’s company, headquartered in Maia. Over the dissertation it will be discussed all the referential requirements and the actions taken to fulfill them. The Food Safety and Quality Management System implemented allows the production of safe, legal and quality food, despite the lack of necessary adaptations and conclusions of some requirements. The company didn’t obtain certification in the traineeship period, because they hadn´t requested the certification services at the moment.

APA, Harvard, Vancouver, ISO, and other styles

34

SU-CHU, CHOU, and 周素珠. "A Study on The Establishment New DEFSOP Model of Control Inspection Mechanisms for Comparison Analysis of ISO22000, TQF and GFSI for Food Safety Management System." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/w3pv9w.

Full text

Abstract:

碩士
國立宜蘭大學
多媒體網路通訊數位學習碩士在職專班
105
Recent food safety incidents in our country due to heavy penalties not caused Controls failed, verify that the food safety management standard, ISO 22000 international standard is effective food security control system, through the circulation mechanism and rigorous documentation requirements, allowing control better control regime. Ministry of Economic Affairs in 104 years September 23, repealed "Food GMP implementation of the program," the restructuring of non-governmental organizations - Taiwan Association for Food excellent (TQF), included consumer protection, access groups, and resorted to track and trace, to strengthen audit, access to international organizational identification and other measures. TQF to be similar products are certified counts, subject to raw material traceability, strengthen inspection and import the United States, Australia, Japan and Korea are in the "Global Food Safety Initiative (GFSI)" with a food safety management system, expect Taiwan TQF industry can reach international Level. European food retailers put forward "Global Food Safety Initiative (Global Food Safety Initiative, GFSI)" in 2000, its primary purpose is to strengthen global food security, enhance consumer confidence and to establish food safety plans, and by providing a platform for knowledge exchange and through food retailers, the participation of suppliers, manufacturers and recognition, certification bodies, to discuss food safety issues, to achieve consistent and objective compliance standards and reduce unnecessary duplication of validation evaluation. 105, adopted in June TQF verify production lines totaling 257, have been as high as 4,402 items validated products; expected to end 105 years TQF will complete GFSI Global Food Safety Initiative differences than using certification standards of the world and thus, the establishment of Taiwan's food network security, more competitive in the export. Food competent authority is the Ministry of Health and Welfare Executive Yuan set up the White Paper on food safety, farm management and integration of the table, the source of the Construction Control of logistics, import management throughout the production, transformation and development of mechanisms to monitor the flow of risk to predict the ability of five goals. In this study, ISO22000 and TQF comparative analysis to explore the lack of food safety management, the import and ISO22000 authentication. Aggregated verify food safety management, food safety net six goals Controls and food safety and health management method, and reference scholar Professor Lin Yilong proposed four stages DEFSOP Model of the core, the construction of core indicators of food safety controls and auditing Mechanism. Food Safety Network Control where six goals, including ingredients and health, health information technology, information transparency, transparency of the inspection, inspectors specialized, professional verification of, six policies must go hand in hand, a comprehensive strategy and measures to resolve food security crisis, the people eat at ease. Supplemented by laboratory (ISO 17025), standard operating procedures (ISO 22000), inspection and audit personnel (ISO 17024 ) as the core, introducing demand side, the supply side, environmental surfaces, carry out PDCA cycle of continuous improvement. In sampling inspection unit, civil audit, government control, three-line duties, and the implementation of food distribution footprint management.

APA, Harvard, Vancouver, ISO, and other styles

35

Freitas, Márcia Alexandra Alves Henriques de. "Implementação do referencial ISO 22000:2005 numa empresa de produtos alimentares ultracongelados." Master's thesis, 2018. http://hdl.handle.net/1822/66042.

Full text

Abstract:

Dissertação de mestrado integrado em Engenharia Biológica
Concerns about Food Security, increasingly, lead consumers to be more demanding about food intake. This, as consequence, lead food industry to be demanding as well. Companies must pool efforts to ensure the quality and safety of food production, without compromising consumers health. This study resulted from the Internship at InBioSide, a food consultant. It is about the Implementation of a Food Safety Management System in one of the client companies, namely in the field of deep-frozen pre-cooked products. To accomply with the proposed objective, it was necessary to evaluate the procedures already implemented anto to verify the needs for full compliance with the requirements of NP EN ISO 22000:2005. The presentation of the company, as well as the way in which it fulfils the requirements previously presented is clarified throughout this dissertation. Despite the complexity inherent in the Implementation of a FSMS, namely in terms of the commitment of all the employees, including top management, the requirement to adopt adequate communication methodologies and the entire documentary requirement, we may conclude that all the efforts combined are rewarded by the satisfaction and trust of consumers, as they are aware that all this company products are produce with high quality and healthy.

APA, Harvard, Vancouver, ISO, and other styles

36

Martins, Tânia Sofia Lopes. "Implementação de um sistema integrado de gestão de qualidade e segurança alimentar numa unidade de vinificação." Master's thesis, 2009. http://hdl.handle.net/10400.5/2011.

Full text

Abstract:

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The present work aims to describe the implementation of an integrated quality management and food safety system (IQMFSS) in a unit of winemaking. The references used were NP EN ISO 9001:2008, concerning the requirements of a quality management system, the NP EN ISO 22000:2005 and IFS - International Foos Standard, alluding to the requirements of a foos safety management system. In the course of the implementation, the key processes were traced and adjusted to the organization reality as well as the entire documental basis needed to cmply with the referential requirements to be implemented.

APA, Harvard, Vancouver, ISO, and other styles

37

Santos, Cristiana Ferreira. "Integração das Normas BRC e ISO 22000:2005 na indústria de panificação tradicional." Master's thesis, 2015. http://hdl.handle.net/1822/47460.

Full text

Abstract:

Dissertação de mestrado integrado em Engenharia Biológica
Com a crescente consciencialização e preocupação com a segurança alimentar por parte dos consumidores, retalhistas e grossistas europeus pela qualidade e segurança dos produtos, as empresas do sector agroalimentar têm vindo a acompanhar este elevado nível de exigência e assim reforçando a necessidade de implementação de referenciais específicos A implementação de Sistemas de Gestão de Segurança Alimentar (SGSA), constituem um fator de competitividade importante para qualquer empresa ligada ao setor agroalimentar. Neste sentido, surge o objetivo da presente dissertação, que consistiu na implementação e integração da norma BRC Global Standard for Food Safety, versão 6, com a norma ISO 22000:2005, já implementada, na empresa Panificadora Costa & Ferreira, Lda. A empresa possui já um Sistema de Gestão de Segurança Alimentar (SGSA) pela implementação da norma ISO 22000:2005, pelo que houve a necessidade de avaliar os requisitos de ambas as normas, de forma a encontrar aspetos comuns e, assim, poderem ser integrados. As duas normas são compatíveis, na medida em que uma organização com um Sistema de Gestão de Segurança Alimentar (ISO 22000) pode complementá-lo com um sistema de garantia de conformidade do produto e o processo produtivo (BRC). Toda a revisão do sistema e documentação desenvolvida teve como base os requisitos dos dois referenciais. Com a implementação e integração da norma BRC no Sistema de Gestão Integrada (SGI) da empresa, foi possível demonstrar que a organização se encontra dotada para a produção de produtos alimentares seguros, tendo sempre em conta a melhoria contínua, satisfazendo os requisitos do cliente e facilitando a sua integração no mercado Internacional, nomeadamente o Britânico.
With the growing awareness and concern about food safety among consumers, retailers and European wholesalers for the quality and safety of products, companies in the food industry have been following this high level of demand, and thus, reinforcing the need to implement specific benchmarks. The Implementation of Food Safety Management Systems is an important competitive factor for any company linked to the food sector. In this sense, the objective of this thesis arises. It consisted in the implementation and integration of standard BRC Global Standard for Food Safety, version 6, with ISO 22000:2005, as implemented in the baking company Panificadora Costa & Ferreira, Lda. As the company already had a Food Safety Management System for the implementation of ISO standard 22000:2005, there was the need to assess the requirements of both standards in order to find common aspects, and in this way, integrate them. The two standards are compatible, to the extent that an organization with a Food Safety Management System (ISO 22000) can complement it with a product compliance assurance system and production process (BRC). All of the system review and documentation developed, was based on the requirements of the two references. With the implementation and integration of the BRC standard in the Integrated Management System of the company, it was possible to demonstrate that the organization is equipped to produce safe food products, taking into account continuous improvement, meeting customer requirements and facilitating their integration into the international market, especially the British market.

APA, Harvard, Vancouver, ISO, and other styles

38

Assunção, Filipa Alves de. "Manutenção de sistemas de gestão da qualidade e segurança alimentar." Master's thesis, 2017. http://hdl.handle.net/1822/50447.

Full text

Abstract:

Dissertação de mestrado em Biotecnologia
A intensificação da concorrência e exigência na Segurança Alimentar incrementaram na indústria alimentícia uma crescente pressão para a melhoria dos processos e produtos, que levou à necessidade de implementação de Sistemas de Gestão da Qualidade e Segurança Alimentar, que por sua vez constituem um fator de competitividade imperativo para qualquer empresa ligada ao setor agroalimentar. Neste contexto, a presente dissertação decorre do estágio curricular realizado na empresa Castro, Pinto & Costa, Lda., e teve como um dos objetivos a implementação do Sistema HACCP (Hazard Analysis and Critical Control Points) numa unidade de restauração do setor hoteleiro, na qual foram realizadas auditorias HACCP/ higiosanitários das quais resultaram relatórios técnicos e recolha de toda a informação necessária ao estudo HACCP apresentado no capítulo 2. O sistema HACCP tem vindo a revelar-se uma importante ferramenta na garantia da Segurança Alimentar. Consiste numa metodologia preventiva para analisar os possíveis perigos alimentares e estabelecer medidas de controlo direcionadas para a prevenção da ocorrência de situações indesejáveis e implementação de um sistema de vigilância do processo de produção dos alimentos. Perante o consumismo e a globalização dos mercados que têm influenciado, de forma significativa, as exigências dos consumidores no que diz respeito à Segurança Alimentar, as empresas presentes a nível internacional reforçam a necessidade da implementação de referenciais específicos. Neste sentido, o trabalho desenvolvido teve também como propósito o apoio à manutenção da certificação do referencial BRC Global Standard for Food Safety versão 7, numa empresa cuja atividade é a moagem de cereais. Por conseguinte, um dos requisitos fundamentais que a certificação BRC Food pressupõe é também a adoção e implementação da metodologia HACCP, sendo que o HA-CCP é um requisito legal, sendo comum às duas Organizações em estudo. Por fim, é de ressalvar que a empresa manteve a certificação segundo a Norma já referida.
The intensification of the competition and demand in Food Safety led to an increasing pressure for the improvement of processes and products in the food industry, resulting in the need to implement Food Quality and Safety Management Systems, what in turn constitutes an imperative factor of competitiveness for any company related to the agri-food sector. In this context, the present dissertation is based on the curricular internship held at the company Castro, Pinto & Costa, Lda. and had as one of the objectives the implementation of the Hazard Analysis and Critical Control Points (HACCP) System in a catering unit of the hotel sector. For this purpose, HACCP audits were carried out, obtaining technical reports and all the necessary information for the HACCP study presented in Chapter 2. The HACCP system has been proven to be an important tool in guaranteeing food safety. It consists of a preventive methodology that must be applied to analyze the possible food hazards and establish control measures aimed at preventing the occurrence of undesirable situations and implementing a monitoring system for the food production process. In the face of consumerism and the globalization of markets that have significantly influenced consumer demands for food safety, the international companies see the need for the implementation of specific benchmarks reinforced. In this sense, the work performed had the additional purpose of supporting the maintenance of the certification of the BRC Global Standard for Food Safety issue 7, in a company whose activity is the milling of cereals. Therefore, one of the fundamental requirements that the BRC Food certification assumes is also the adoption and implementation of the HACCP methodology, which is a common aspect of the two Organizations under study. Finally, it should be noted that the cereal milling company maintained the certification according to the Standard mentioned above.

APA, Harvard, Vancouver, ISO, and other styles

39

HENDRYCH, JÍROVÁ Pavla. "Informační centrum bezpečnosti potravin jako součást systému kontroly potravin v ČR." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-251518.

Full text

Abstract:

The aim of this thesis is to characterise the Food and Safety Information Centre of the Ministry of Agriculture of the Czech Republic, the theoretical part characterise it's activity, mapping system of Food and Safety Control in the Czech Republic as such but also in the follow up to ensure food safety in the European Union, and create an overview how the whole system works. Practical part is to focus on website www.viscojis.cz and www.viscojis.cz/teens and evaluation of the questionnaire in order to determine use of this site and educational programs in practice with lessons in primary schools.

APA, Harvard, Vancouver, ISO, and other styles

40

Pereira, Tânia Daniela Fernandes. "Implementação de procedimentos padrão de higiene na indústria alimentar (PPHO)." Master's thesis, 2019. http://hdl.handle.net/1822/72674.

Full text

Abstract:

Dissertação de mestrado em Ciências e Tecnologias Alimentares
Face ao atual processo de globalização, exportação e ao mercado competitivo em que as empresas estão inseridas, a aposta em programas de melhoria da qualidade alimentar dos processos é cada vez mais uma realidade, bem como uma garantia da segurança alimentar, prevenindo a propagação de doenças de origem alimentar. A implementação de processos que garantam a melhoria da qualidade e segurança alimentar, permitem também conferir uma maturidade aos processos, reduzindo a variabilidade bem como aumentam a sua padronização. Possibilitando-se a redução de custos com desperdícios relacionados com a qualidade e segurança alimentar. O principal objetivo estabelecido para a presente dissertação consistiu na implementação de um Manual de Procedimentos Padronizados Operacionais de Higiene. No caso das indústrias de carne fresca e transformada, que abrangem um número elevado de pessoas, é imprescindível controlar as condições de segurança e higiene dos processos de produção/fabrico. De forma a garantir que não há contaminação de carne nem de subprodutos. Sendo também uma obrigatoriedade legal, garantindo ao cliente as devidas condições para o seu consumo. Este trabalho realizou-se numa empresa que comercializa produtos cárneos, nomeadamente preparados de carne, produtos à base de carne e processados. Foi então elaborado o manual de procedimentos padronizados operacionais de higiene, bem como efetuada a monitorização dos mesmos e avaliação da eficácia destes. Tendo sido também efetuada uma revisão aos planos de HACCP implementados, de forma a atualiza-los. Tendo ainda sido feito, fora do tema de dissertação, trabalhos práticos de monitorização de temperaturas no terreno, mais precisamente na secção da transformação, acompanhamento e ajuda na execução de custeios de produção bem como nas Especificações Técnico/Operacionais.
Due to the current processo f globalization, exportation and competitive market where the companies operate, the aim in quality improvement programs of processing are now a increasing as well the guaranty of food safety, preventing spread of disease. The implemntation of process that ensure quality improvement and food safety allow more maturity to the processes, increasing their standardization. It also enables the cost and waste reduction related to food processing. The main goal tot this essay is the implementation of Hygienic Operational Standardize Procedures Manual. In the case of fresh and processed meat, that covers a high level of people, it mandatory the control of security and hygiene requirements of the production processes in order to ensure that there is no contamination of neither the meat nor the sub products. It is also a legal enforceability ensuring the clients the appropriate conditions for consumption. This work was realizy in company. This company markets meat products, such as meat preparations, and products made of processed meat. Was developed a manual of standardized operational hygiene procedures and measured it efficiency. Was also made a overhaul of the HACCP plans that were implemented at the time in order to update them converging with the Hygiene Standardized Operation Procedures ( PPOH ). In addition, and apart from the subject of this essay, practical tasks of temperature monitoring in the field was done precisely in the section of meat transformation. It was also made follow-up in pricing the production as well in technical and operation specs.

APA, Harvard, Vancouver, ISO, and other styles

41

Pereira, Bárbara Vieira Cerqueira. "Implementação do Referencial IFS e a sua integração com a NP EN ISO 22000:2005 numa indústria transformadora de carnes." Master's thesis, 2018. http://hdl.handle.net/1822/59317.

Full text

Abstract:

Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar)
A crescente preocupação do consumidor com os alimentos que consome e o receio de que estes não sejam seguros para a sua saúde levou à necessidade de implementação de referenciais específicos e à certificação das empresas que operam no ramo alimentar. Neste sentido, surge a presente dissertação que teve como objetivo o estudo da implementação do Referencial IFS Food e a sua integração com a NP EN ISO 22000:2005 numa indústria transformadora de carnes, a Carsiva – Entreposto Comercial de Carnes, Lda. A fase inicial do projeto consistiu no conhecimento das infraestruturas e processos de fabrico, bem como na leitura e interpretação do referencial em estudo – IFS Food, versão 6.1. Posteriormente, procedeu-se a um diagnóstico e levantamento das necessidades da empresa de forma a dar cumprimento a cada um dos requisitos do respetivo referencial. Desta forma, verificou-se toda a documentação associada e elaborou-se um plano de ações e alterações a ter em conta para a implementação do referencial. Com o processo de implementação do IFS, foi realizada uma revisão aos Sistemas de Gestão de Qualidade e Segurança Alimentar existentes na Carsiva, Lda. de forma a existir uma adaptação aos requisitos da presente norma. Com a implementação do referencial, a Carsiva, Lda. ficará dotada de um Sistema de Gestão da Qualidade e Segurança Alimentar, que beneficiará de uma facilidade de integração e conquista de novos mercados nacionais e internacionais; corresponder às expetativas dos clientes e competir com produtos de qualidade e seguros permitindo assim fazer face à grande competitividade dos mercados.
The growing concern of consumers with food that consumes and the fear that they are not safe for their health led to the necessity of implementing specific benchmarks and the certification of companies that operate in the food industry. In this sense, the present thesis that the goal of studying the implementation of the IFS Food standard and its integration with the NP EN ISO 22000:2005 in the manufacturing industry of meat, the Carsiva – Entreposto Comercial de Carnes, Lda. The initial phase of work consisted in the knowledge of the infrastructure and manufacturing processes, as well as reading and interpretation of the study framework - IFS Food, version 6.1. Subsequently, a diagnosis and survey of the company's needs in order to comply with each one of the requirements of the standard was done. In this way, a plan of actions with changes to be taken into account in the implementation of the standard was elaborated. With the process of implementation of IFS, a revision of the existing Quality Management and Food Safety System´s Carsiva, Lda. With the implementation of the IFS Food, the Carsiva, Lda. will be endowed with a system of management of the Quality and Food Safety, which will benefit from an ease of integration and conquest of new national and international markets, meet the expectations of customers and compete with quality and safe products thus allowing to face the great competitiveness of markets.

APA, Harvard, Vancouver, ISO, and other styles

42

Mota, Catarina Soares. "Melhoria do sistema de gestão integrado de qualidade e segurança alimentar, tendo como intuito a implementação da certificação IFS Food 6.1 : International Featured Standard." Master's thesis, 2020. http://hdl.handle.net/10400.14/32944.

Full text

Abstract:

O presente trabalho descreve as atividades desenvolvidas no decorrer do estágio curricular, no âmbito do Mestrado em Engenharia Alimentar realizado na empresa Mar Cabo – Produtos Congelados, Lda., que tem como “core business” a preparação de pescado congelado. A atividade principal do estágio baseou-se na melhoria do sistema de gestão integrado da empresa, com o intuito de certificar a mesma no referencial International Featured Standard (IFS) Food 6.1, uma das normas internacionais com maior destaque na área alimentar. Todo o referencial foi analisado com o intuito de compreender os melhores métodos para o cumprimento dos requisitos, assim como a legislação aplicável ao setor alimentar e dar resposta ao objetivo traçado. Foi então necessário realizar uma auditoria de diagnóstico que teve como propósito a avaliação do ponto de situação da empresa face ao cumprimento dos pré-requisitos necessários para a obtenção de certificação. Esta auditoria teve como ferramenta a checklist IFS Food 6.1. O passo seguinte foi a elaboração de toda a documentação associada, em falta, ou melhoria de documentação já existente. Neste ponto foi onde se prendeu grande parte do trabalho desenvolvido na empresa em questão. Foram desenvolvidas distintas tipologias de documentação, de entre as quais se destacam: procedimentos operacionais, instruções de trabalho, registos, planos de auditorias e fluxogramas. Foram ainda realizadas formações para novos colaboradores em higiene e segurança alimentar, gestão de alergénios e food defense. O processo de certificação mostrou-se bastante complexo e moroso, acarretando um grande investimento em recursos humanos, infraestruturas e equipamentos. Todo o investimento tornou-se visível aquando da auditoria de certificação da empresa, na qual pude participar enquanto membro da equipa de segurança e qualidade.
The present report describes the activities developed during the internship at the company Mar Cabo, Lda., whose core business is the preparation of frozen fish. This was performed in the scope of the Master’s in Food Engineering. The main activity of the internship was based on the improvement of the integrated management system of the company with the purpose of obtaining the certification in the reference International Featured Standard (IFS) Food 6.1, one of the most important and recognised international certifications in the food area. The entire standard was analysed in order to understand the best methods to meet the requirements, as well as the legislation applicable to the food sector and to respond to the objective set. It was then necessary to carry out a diagnostic audit aimed at assessing the company’s status regarding compliance with the necessary prerequisites for obtaining certification. This audit had the IFS Food 6.1 checklist as a tool. The next step was to elaborate any missing associated documents, or to improve existing documents. The most of the work developed at the company was held on this topic. Different types of documents were developed, among which the following stand out: operational procedures, work instructions, records, audit plans and flowcharts. Training was also provided for new employees in food hygiene and safety and food defense. The certification process proved to be quite complex and slow, resulting in a large investment in human resources, infrastructure and equipment. All investment became visible during the company’s certification audit, in which I was able to participate as a member of the safety and quality team.

APA, Harvard, Vancouver, ISO, and other styles

43

Antunes, Mariana Isabel Pimentel. "Implementação de um Sistema de Gestão da Qualidade e Segurança Alimentar numa adega de vinhos verdes segundo os referenciais ISO 9001:2008, ISO 22000:2005 e BRC Food Issue 6." Master's thesis, 2014. http://hdl.handle.net/1822/35422.

Full text

Abstract:

Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar)
A crescente preocupação com a segurança alimentar e o elevado nível de exigência dos consumidores pela qualidade e segurança dos produtos levou à necessidade de implementação de Sistemas de Gestão da Qualidade e Segurança Alimentar (SGQSA), que constituem um fator de competitividade importante para qualquer empresa ligada ao setor agroalimentar. Neste sentido, a presente dissertação teve como objetivo a implementação de um SGQSA numa empresa vitivinícola, mais concretamente na Casa Agrícola de Compostela (CAC), localizada na região Entre Douro e Minho. O SGQSA foi implementado segundo os referenciais ISO 9001:2008, ISO 22000:2005 e BRC Food Issue 6. A sua finalidade foi melhorar o controlo dos possíveis perigos que os produtos enológicos podem apresentar para os consumidores. O projeto decorreu ao longo do estágio curricular, que teve lugar na empresa Castro, Pinto & Costa. Como estamos perante um sistema que engloba três normas, importa ainda realçar que, para a sua implementação, houve a necessidade de avaliar os requisitos de todas as normas, de forma a encontrar aspetos comuns e, assim, poderem ser integrados. As três normas são compatíveis, na medida em que uma organização com um Sistema de Gestão da Qualidade (ISO 9001) pode complementá-lo com normas de segurança alimentar (ISO 22000 e BRC). A documentação desenvolvida teve então por base os requisitos dos três referenciais, estando indicados, em cada documento realizado, os requisitos a que dão resposta. Com a implementação de um SGQSA, permitiu-se demonstrar a aptidão da CAC em proporcionar produtos alimentares seguros, que vão de encontro aos requisitos do cliente, visando aumentar a sua satisfação, num processo de melhoria contínua. Por fim, é de ressalvar que o SGQSA foi desenvolvido com o propósito de obter certificação, mas não foi possível obtê-la no período de estágio, dado que a auditoria de certificação só irá decorrer após a época das vindimas, para permitir elaborar os documentos relativos a esta prática.
The growing concern about food safety and the high level consumer’s demand for quality and safety of products has led to the implementation of Food Safety and Quality Management System (FSQMS), which constitute an important factor of competitiveness for any company in the agri-food sector. In this sense, this thesis aimed to implement a FSQMS in a wine company, precisely in Casa Agrícola de Compostela (CAC), located in Entre Douro e Minho region. The FSQMS was implemented according to the norms ISO 9001:2008, ISO 22000:2005 and BRC Food Issue 6. Its purpose was improving the control of possible dangers that oenological products may present for consumers. The project took place during the curricular internship, which took place in the company Castro, Pinto & Costa. As we are dealing with a system that comprises three norms, it should be noted that for its implementation, there was a need to assess the requirements of all norms in order to find common features, hence integrating them. The three norms are well-matched, to the extent that an organization with a Quality Management System (ISO 9001) can supplement it with food safety standards (ISO 22000 and BRC). The documentation developed then was based on the requirements of the three norms. In each of those documents it was detailed the requirements they satisfy. With the implementation of a FSQMS, it was possible to demonstrate the CAC’s ability to provide safe food products that meet customer requirements, increase his satisfaction, in a continuous improvement process. Finally, it must be pointed out that the FSQMS was developed with the purpose of obtaining certification, but it wasn’t possible to get it during the internship period, since the certification audit will only proceed after the harvest time, in order to allow drafting the documents regarding this practice.

APA, Harvard, Vancouver, ISO, and other styles

44

Campos, Inês Barbosa. "Implementação de sistemas de gestão da qualidade e segurança alimentar." Master's thesis, 2015. http://hdl.handle.net/1822/47526.

Full text

Abstract:

Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar)
Atualmente, a gestão da qualidade é um elemento substancial na gestão de qualquer organização, envolvendo todas as pessoas para o alcance de objetivos comuns. Para além de um produto ou serviço continuamente melhorado, um decréscimo de recursos desperdiçados e consequente melhoria na produtividade, uma força de trabalho motivada, e uma vantagem concorrencial adquirida, a implementação de um sistema de gestão da qualidade é, assim, uma das estratégias empresariais para aumentar o relevo no mercado atual, acompanhando a evolução das exigências, cada vez mais rigorosas, dos clientes. A norma ISO 9001:2008 é um referencial internacional, que especifica os requisitos para um sistema de gestão da qualidade, baseada nos princípios da gestão da qualidade e estruturada para possibilitar a integração de outros sistemas, esta norma pode ser aplicada a qualquer organização e a qualquer setor de atividade. A alimentação não só é a base do quotidiano humano, pela sua necessidade, como se torna numa das principais fontes de risco para a saúde humana. As organizações associadas ao setor alimentar devem implementar metodologias capazes de assegurar que os perigos para a saúde dos consumidores são eliminados ou reduzidos a níveis aceitáveis. Para as ajudar no controlo destas matérias, torna-se necessário disponibilizar às empresas meios para melhorar o seu desempenho e promover a segurança alimentar. O sistema HACCP é uma ferramenta baseada em fundamentos científicos que permitem identificar perigos e selecionar potenciais medidas de controlo com base na prevenção e não no ensaio do produto final. Assim, o presente projeto, desenvolvido no ambiente empresarial da Castro, Pinto e Costa, Lda, teve como principal objetivo a implementação de sistemas de gestão da qualidade e segurança alimentar numa organização dedicada à confecção de produtos de pastelaria, para além de inúmeros outros trabalhos desenvolvidos neste campo. Durante o trabalho desenvolvido na empresa, o contacto permanente com a organização permitiu o desenvolvimento sustentado de toda a informação e documentação necessária para que ambos os sistemas fossem implementados com sucesso.
Currently, quality management is a crucial element in the management of any organization, involving all people to achieve common goals. The implementation of a quality management system is one of the today’s most relevant business strategies to increase the visibility of an organization in the global market. By implementing such a system, a continuously improved product or service is achievable with many other advantages, such as a decrease of wasted resources, a motivated workforce, and a gained competitive advantage. In addition to a continuously improved product or service, The ISO 9001: 2008 is an international standard, which specifies requirements for a quality management system based on the principles of quality management and structured to enable integration of other systems, this standard can be applied to any organization and any activity sector. The food is not only the basis of everyday human life as it becomes a major source of risk to human health. Organizations associated with the food industry should implement methodologies able to ensure that the hazards to the health of consumers are eliminated or reduced to acceptable levels. For assistance in controlling these commodities, it is necessary to provide the means for companies to improve their performance and promote food safety. HACCP is a tool based on scientific basis for identifying hazards and screen potential control measures based on prevention rather than on the end-product testing. So, this project, developed in the business environment of Castro, Pinto and Costa, Lda, aimed to the implementation of quality management systems and food safety in an organization dedicated to making pastries, as well as countless other work done in this field. During the work in the company, the permanent contact with the organization allowed the sustainable development of all the information and documentation necessary for both systems were successfully implemented.

APA, Harvard, Vancouver, ISO, and other styles

45

Vilaça, Vânia Sofia Gomes. "Implementação e auditoria de sistemas de gestão da qualidade e segurança alimentar." Master's thesis, 2013. http://hdl.handle.net/1822/35346.

Full text

Abstract:

Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar)
O presente documento decorre do estágio curricular realizado na empresa Castro, Pinto & Costa, Lda. (CPC), no âmbito da Unidade Curricular de Dissertação em Engenharia Biológica do 5º ano do curso de Mestrado Integrado em Engenharia Biológica. Para o estágio foram estabelecidos objetivos, nomeadamente a aquisição de competências inerentes à implementação e auditoria de Sistemas de Segurança Alimentar com base nos princípios HACCP (Hazard Analysis Critical Control Points) e Sistemas de Gestão da Qualidade (SGQ). O sistema HACCP tem vindo a revelar-se uma importante ferramenta na garantia da Segurança Alimentar. Desenvolvido em resposta às necessidades do Homem na década de 60, é atualmente implementado em todas as empresas do setor alimentar como solução às exigências e preocupações da sociedade moderna. Consiste numa metodologia essencialmente preventiva que visa garantir a inocuidade dos géneros alimentícios através da identificação e controlo dos Pontos Críticos de Controlo (PCC’s). Ao longo do estágio foi realizado o estudo HACCP de uma unidade de restauração de ação social. Para tal, realizam-se auditorias HACCP com o acompanhamento de um auditor sénior das quais resultaram relatórios técnicos com as constatações finais e se procedeu à recolha de informação necessária ao estudo HACCP apresentado no Capítulo 2. A necessidade de destaque num mercado extremamente competitivo leva as empresas a implementar Sistemas de Gestão da Qualidade segundo a NP EN ISO 9001:2008, com o objetivo de demonstrar a sua capacidade em fornecer produto e/ou serviço conforme com os requisitos estatutários e regulamentares, do cliente e da Organização. Durante o período de estágio foi desenvolvido e implementado um SGQ num laboratório de Anatomia Patológica. De forma a desenvolver um Sistema adequado foi mantido o contacto continuo com o cliente para adquirir toda a informação inerente ao setor e metodologias utilizadas e assim elaborar toda a documentação necessária e consequente criação/adaptação de metodologias conforme preconizado na NP EN ISO 9001:2008, mencionada no Capítulo 3. O SGQ foi desenvolvido com o propósito de obter certificação, pelo que foi sujeito a auditoria interna e auditoria de concessão (1ª e 2ª fase), encontrando-se assim Certificado segundo a NP EN ISO 9001:2008.
This document follows from the traineeship carried out in the company Castro, Pinto & Costa, Lda. (CPC) in the context of Dissertation in Biological Engineering from the 5th year of the Master in Biological Engineering. There were established objectives for the traineeship, including the acquisition of skills related with the implementation and auditing of Food Safety Systems based on HACCP and Quality Management Systems (QMS). The HACCP system has proved itself as an important tool on the insurance of food safety. Develop in response of the man’s needs in the sixties, it is nowadays implemented in all the food companies as a solution to the demands and concerns of modern society. It is a methodology essentially preventive that insure foodstuffs safety through identification and control of Critical Control Points (CCP’s). Throughout the traineeship, a HACCP study was carried out on a restaurant unit of social action. For that, several HACCP audits were conducted with the accompaniment of a senior audit, from which resulted reports with the final considerations and it was gathered the information necessary to realize the HAACP study present in the Chapter 2. The need for highlight on an extremely competitive market leads companies to implement Quality Management Systems according to NP EN ISO 9001:2008 in order to demonstrate their ability to supply product and/or a service in accordance with legal, costumers and organization’s requirements. During the traineeship it was developed and implemented a Quality Management System on a laboratory of pathologic anatomy. In order to develop an appropriated QMS a continuous contact was kept with the client for gathering all the information related with the activity and methodologies and in this way realize all the documentation required and consequent creation/adjustment of methodologies as recommended in NP EN ISO 9001:2008, mentioned in Chapter 3. The QMS was developed with the purpose of obtaining certification, so it was subjected to internal and external audits, being thus certified according to NP EN ISO 9001:2008.

APA, Harvard, Vancouver, ISO, and other styles

Dissertations / Theses on the topic 'Simplified food safety management system'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles