Publicação
Auditoria e verificação do sistema de segurança alimentar num refeitório
| Resumo: | The audits realized on food safety systems are a way to guarantee the efficiency of these implemented systems. In addition, it’s a support to planning the training proposal and will contribute to better training of these food handlers that will result in a greater compliance with the HACCP plan. With the objective of check the efficiency of this system in a canteen and to promote the continuous improvements of the system in this internship were made four audits over six months. All these audits realized were made using a checklist, an on job observation of all tasks realized, with an individual interview and also checking all company documentation and records. In these four audits was obtained the following percentage of compliance (88%, 89%, 92% and 93%). The non-compliance found were related to personal hygiene, cleanliness of the premises, records fill, product identification, good storage practices in positive temperature, packaging of fruits, signage in the unit and identification of first-aid box. It was concluded that monitoring and the adjustments contribute to the success of the implemented system and ensuring food safety. The audits and the verifications are necessary to determine the effectiveness of the control measures taken |
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| Autores principais: | Ferraz, Letícia Magda Melo e Silva |
| Assunto: | audit non-compliance collective catering HACCP food safety |
| Ano: | 2015 |
| 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 audits realized on food safety systems are a way to guarantee the efficiency of these implemented systems. In addition, it’s a support to planning the training proposal and will contribute to better training of these food handlers that will result in a greater compliance with the HACCP plan. With the objective of check the efficiency of this system in a canteen and to promote the continuous improvements of the system in this internship were made four audits over six months. All these audits realized were made using a checklist, an on job observation of all tasks realized, with an individual interview and also checking all company documentation and records. In these four audits was obtained the following percentage of compliance (88%, 89%, 92% and 93%). The non-compliance found were related to personal hygiene, cleanliness of the premises, records fill, product identification, good storage practices in positive temperature, packaging of fruits, signage in the unit and identification of first-aid box. It was concluded that monitoring and the adjustments contribute to the success of the implemented system and ensuring food safety. The audits and the verifications are necessary to determine the effectiveness of the control measures taken |
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