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Advisor(s)
Abstract(s)
O presente relatório de estágio teve como objetivo a elaboração de um manual de
um Sistema de Gestão da Segurança Alimentar a aplicar numa empresa de produtos de
padaria e pastelaria, de modo a esta solicitar no futuro a sua certificação segundo a
Norma NP EN ISO 22000:2005. A implementação desta Norma Internacional tem
vantagens ao nível da imagem e prestígio associadas à melhoria e otimização de
procedimentos, tornando-se numa vantagem competitiva muito importante. Esta norma
integra os princípios da metodologia de Análise de Perigos e Pontos Críticos de
Controlo (HACCP), seguindo as etapas descritas pela Comissão do Codex
Alimentarius. Além disso, a presente norma concilia de forma dinâmica os programas
de pré-requisitos, indispensáveis ao controlo e minimização dos perigos a níveis
aceitáveis.
Adicionalmente, pretendeu-se ainda abordar a legislação comunitária e nacional
aplicada a produtos da panificação, bem como descrever os produtos confecionados na
região de Trás-os-Montes.
This seminar aims to develop a manual of a Food Safety Management System to apply to a bakery and pastry company, in order to have its certification according to the NP EN ISO 22000:2005 in the future. The implementation of this International Standard has several advantages in terms of image and prestige associated with the improvement and optimization of procedures, making it a very important competitive advantage. This standard includes the principles of the Hazard Analysis and Critical Control Point (HACCP) System, being followed the steps developed by the Codex Alimentarius Commission. In addition, this standard combines dynamically the prerequisite programs that are essential to control and minimize the hazards to an acceptable level. Additionally in this seminar it was intended to address the European and national legislation applied to bakery products, as well as to describe the bakery products generally produced in Trás-os-Montes region, located in the Northeast of Portugal.
This seminar aims to develop a manual of a Food Safety Management System to apply to a bakery and pastry company, in order to have its certification according to the NP EN ISO 22000:2005 in the future. The implementation of this International Standard has several advantages in terms of image and prestige associated with the improvement and optimization of procedures, making it a very important competitive advantage. This standard includes the principles of the Hazard Analysis and Critical Control Point (HACCP) System, being followed the steps developed by the Codex Alimentarius Commission. In addition, this standard combines dynamically the prerequisite programs that are essential to control and minimize the hazards to an acceptable level. Additionally in this seminar it was intended to address the European and national legislation applied to bakery products, as well as to describe the bakery products generally produced in Trás-os-Montes region, located in the Northeast of Portugal.
Description
Mestrado em Qualidade e Segurança Alimentar
Keywords
Sistema de Gestão da Segurança Alimentar ISO 22000:2005 Sistema HACCP Panificação e Pastelaria