Publicação
Reformulação do sistema HACCP em linha de produção de chamuças e salgados de bacalhau ultracongelados de acordo com a norma NP EN ISO 22000:2005
| Resumo: | Aiming the company certification the reformulation of the hazard analysis of critical control points (HACCP) system, implemented in a precooked and frozen products industry to parameters demanded by the standard NP EN ISO 22000:2005 was performed in order to guarantee the production of safety products. The reformulation focused in pastries and fried cod and samosas. During the work was made the rigorously characterization of the products, everyday monitorization of the production and perform the hazards analysis both for raw materials and for the different steps of the manufacturing process. These steps allowed to define control measures for the identified hazards. For the production process of samosas were identified three critical control points (CCP) and an operational prerequisite (PRPO) and the production process the pastries and fried cod were identified three CCP and four PRPO. The system reformulation allowed simplification of production diagrams, grouping products with similar production mode in the same diagram. New registration forms were made, to accompanying the product in the production process, enabling traceability. With the HACCP reformulation there was a reduction in the number CCP because some of these are now controlled the prerequisite program. |
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| Autores principais: | Catarino, Ana Claúdia Rebotim |
| Assunto: | food safety HACCP NP EN ISO 22000:2005 precooked and frozen products |
| Ano: | 2014 |
| 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: | Aiming the company certification the reformulation of the hazard analysis of critical control points (HACCP) system, implemented in a precooked and frozen products industry to parameters demanded by the standard NP EN ISO 22000:2005 was performed in order to guarantee the production of safety products. The reformulation focused in pastries and fried cod and samosas. During the work was made the rigorously characterization of the products, everyday monitorization of the production and perform the hazards analysis both for raw materials and for the different steps of the manufacturing process. These steps allowed to define control measures for the identified hazards. For the production process of samosas were identified three critical control points (CCP) and an operational prerequisite (PRPO) and the production process the pastries and fried cod were identified three CCP and four PRPO. The system reformulation allowed simplification of production diagrams, grouping products with similar production mode in the same diagram. New registration forms were made, to accompanying the product in the production process, enabling traceability. With the HACCP reformulation there was a reduction in the number CCP because some of these are now controlled the prerequisite program. |
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