Publicação
Implementação do referencial IFS (International Food Standard) numa indústria de produção de leveduras para panificação e pastelaria
| Resumo: | The growing concern over food safety companies with international presence and the requirements of many European retailers and wholesalers increase the need for integration with other standard quality management systems. The work consists in study the implementation of standard IFS in an industry that produces yeast for baking and pastry, Lallemand Ibéria, SA. In a preliminary step, it was obtained the International Food Standard version 5 - which includes guides, guidelines and requirements for the certification process. The standard has been studied and analyzed in order to understand the best methods to meet the requirements, and was researched the applicable legislation to food and the published literature. It was made a pre-audit to evaluate the current situation of the company. Then it was found and worked out all the associated documentation, as well as an action plan and changes to be considered for the implementation of the standard. In this context has been revised the quality and food safety systems implemented and were made significant changes in the company to adapt to the requirements of this standard. |
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| Autores principais: | Pires, Xavier Alexandre Cabaceira |
| Assunto: | food safety International Food Standards certification baker's yeast yeast baking |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | português |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | The growing concern over food safety companies with international presence and the requirements of many European retailers and wholesalers increase the need for integration with other standard quality management systems. The work consists in study the implementation of standard IFS in an industry that produces yeast for baking and pastry, Lallemand Ibéria, SA. In a preliminary step, it was obtained the International Food Standard version 5 - which includes guides, guidelines and requirements for the certification process. The standard has been studied and analyzed in order to understand the best methods to meet the requirements, and was researched the applicable legislation to food and the published literature. It was made a pre-audit to evaluate the current situation of the company. Then it was found and worked out all the associated documentation, as well as an action plan and changes to be considered for the implementation of the standard. In this context has been revised the quality and food safety systems implemented and were made significant changes in the company to adapt to the requirements of this standard. |
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