Implementação de um sistema de HACCP numa queijaria tradicional em Cabo Verde. Caso de estudo no Concelho de Porto Novo

• Autor(es): Delgado, Seidy de Rivelino Ider Correia
• Data: 2014
• Identificador Persistente: http://hdl.handle.net/10400.5/8487
• Origem: Repositório da UTL
• Assunto(s): food safety; HACCP; goat cheese; critical control point; Cape Verde
• Tipo de Documento: Dissertação de mestrado
• Idioma: Português
• Orientador(es): Martins, António Pedro Louro
• Contribuidor(es): Repositório da Universidade de Lisboa

Descrição

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

Food safety has increasingly been discussed by all parties involved in the food industry. On a global level food incidents have led to distrust among consumers, for whom concerns linked to health and safety have increased in importance. In reaction the food industry and international organisations have searched for strategic solutions in order to respond to these questions, issuing various norms and guidelines and as a consequence the food safety systems have emerged. Under recommendation from FAO and WHO, the HACCP system is an important and efficient tool in guaranteeing the production of safe food when implemented in an appropriate way. The main objective of this thesis is the implementation of the HACCP system in a traditional cheese factory in Cape Verde, a case-study in the Agro-Industrial Centre in Proto Novo Council. For the proposed purpose an analysis of this cheese factory was made based on the HACCP principles, with regards to the prerequisites (production process, structural conditions, hygiene conditions, training and documentation), the dangers related to the product and the control measures to be adopted. After analysis based on the above mentioned principles and in order to facilitate the implementation of the system and follow the legal requirements, the possibilities of improvement and correction of situations of lesser conformity arose