Implementação do Sistema de Segurança Alimentar NP EN ISO 22000:2005 numa unidade de cozinhados de truta (Oncorhynchus mykiss)

• Author(s): Almeida, Arlindo Pereira de
• Date: 2014
• Persistent ID: http://hdl.handle.net/10400.5/8306
• Origin: Repositório da UTL
• Subject(s): food safety; NP EN 22000:2005; HACCP; marinate trout; smoked trout
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Matos, Teresa de Jesus da Silva
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia

With the purpose to fulfill the actual legislation which regulates the production of canned fish and to obtain the certification in this area of business, the study and implementation of the System of Management and Food Security (SGSA) was carried out, through the application of the requirements mentioned in the NP EN ISO 22000:2005. After the cooked foods were characterized, a rigorous and systemized analysis was undertaken using the Decision Tree for the application of the HACCP system, as much for the raw material as for the stages of the food confection process. For the canned trout on marinate sauce, two critical control points (PCC’s) and four operational prerequisites (PPRO’s) were identified. As for the confection of the smoked salmon trout fillets, canned on olive oil, two PCC’s and three PPRO’S were identified. Maps, which accompany the cooked food confection process, were elaborated, facilitating its traceability. To ensure the effectiveness of the SGSA, a prerequisites program was implemented with control measures for the water quality, the raw materials, hygiene and staff sanitizing, facilities, equipment and accessories, with the purpose of keeping an hygienic and appropriate environment for the food confection