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Open AccessDissertation10.26512/2007.03.tcc.186

Ferramentas de gestão da segurança de alimentos: APPCC e ISO 22000 (uma revisão)

Florence Marie Berthier-2007-03-07
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TL;DRAbstract

The growing demand for safe foods in recent times, forced the food industries to create more efficient controls to obtain products without contamination. Many causes of contamination are originated from the lack of applications to towards cleaning procedures and awareness of people who manipulate foods. The present study intended to review the principals tools of food safety management available in the market and make an approach in what is most recent about food safety management, the norm ISO 22000.The HACCP established a control system with a focus in the prevention instead of trusting only in analysis of the final product, and be able to adjust in changes. Referring to ABNT NBR ISO 22000 it's recommended that an interactive communication through the entire food chain could be implemented by good practices of fabrication (or pre requirements) as well as the danger controls (HACCP), beyond the system management requirements, common in any management system. In Brazil, there are few r

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The growing demand for safe foods in recent times, forced the food industries to create more efficient controls to obtain products without contamination. Many causes of contamination are originated from the lack of applications to towards cleaning procedures and awareness of people who manipulate foods. The present study intended to review the principals tools of food safety management available in the market and make an approach in what is most recent about food safety management, the norm ISO 22000.The HACCP established a control system with a focus in the prevention instead of trusting only in analysis of the final product, and be able to adjust in changes. Referring to ABNT NBR ISO 22000 it's recommended that an interactive communication through the entire food chain could be implemented by good practices of fabrication (or pre requirements) as well as the danger controls (HACCP), beyond the system management requirements, common in any management system. In Brazil, there are few r

Keywords

BusinessProduct (mathematics)Food safetyControl (management)Risk analysis (engineering)Food productsOperations managementProcess management

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