Author(s): Duarte, Carla Margarida Pinheiro Cardoso
Date: 2010
Persistent ID: http://hdl.handle.net/10400.5/2882
Origin: Repositório da UTL
Subject(s): frozen fish products; food safety; certification standards; hazard analysis; control measures; produtos de pesca congelados; segurança alimentar; análise de perigos; normas de certificação; medidas de controlo
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The "Food Safety" concept makes sense when human being is aware that what ingests must be innocuous for his health and well-being. To give an answer to this global concern, food industry needs guidelines for safe food production. Consequently, Food Safety Management System (FSMS) Standards appeared. This specific work takes in to account the complexity and advantages of these standards implementation, and identifies improvement opportunities and strengths in an industry of frozen fish products, which intends to substitute its DS 3027E:2002 Certification for NP EN ISO 22000:2005. In studied FSMS, the most significant changes that this Company must accomplish are validation activities implementation and control measures characterization. An HACCP study was done accordingly to NP EN ISO 22000:2005 requirements and to a new hierarchical hazards structure, resulting three critical control points. Besides the industry intends to remove both Critical Control Points corresponding to fish washing water and fish glazing water production stages, that will be possible only if they increase chlorine content in supplied water to the factory, at reception level.
