Дисертації з теми "Food safety control"
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Mavromatis, Panos. "Food safety and histamine : production, control and risk assessment in the food chain." Thesis, University of Lincoln, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.427519.
Повний текст джерелаMancini, Roberto. "Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13451.
Повний текст джерелаDepartment: Diagnostic Medicine/Pathobiology
Douglas Powell
Folklorama in Winnipeg, Manitoba, Canada is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment. The ethnic nature and diversity of foods prepared within each pavilion presents a unique problem for food inspectors as each culture prepares food in their own very unique way. In 2010, the Russian pavilion at Folklorama was implicated in a foodborne outbreak of E.coli O157 causing 37 illnesses and 18 hospitalizations. Both the Department of Health and Folklorama Board of Directors realized a need for implementation of a food safety delivery program that would be more effective than a simple 2-hour food safety course delivered via PowerPoint slides. Until 2011, the 2-hour food safety course delivered to event co-ordinators and food operators for Folklorama pavilions was not mandatory. The course is now mandatory in 2011 for all Folklorama pavilions. Five randomly chosen pavilions were trained on-site, in their work environment, focusing on critical control points specific to their menu. A control group (five pavilions) did not receive on-site food safety training. Critical infractions noted on standardized food inspection reports were assessed. Results of the current study suggest no statistically significant difference in food inspection scores between the trained group and control group. Results imply that the 2-hour food safety course delivered via slides was sufficient to pass public health inspections.
Burnett, Margaret J. "Enhanced food traceability: promoting food safety, quality and consumer choice." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B31245146.
Повний текст джерелаHan, Youngsup. "Food, risk and changing food safety control systems : politics of food in four countries and the EU : a comparative perspective." Thesis, Nottingham Trent University, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.441464.
Повний текст джерелаVan, Bibber Ashley M. "Monitoring Safety Process Performance with Leading Indicator Safety Audits." Ohio University / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1430422992.
Повний текст джерелаAnyanwu, Rosemary Chinyere. "A food safety control strategy for developing countries : (based on studies of Nigeria, Ghana, Cote d'Ivoire, United Kingdom and France)." Thesis, University of Reading, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.235924.
Повний текст джерелаLeitch, Ian S. "The development of a model for the control of peanut/nut allergens by the retail food trade." Thesis, University of Ulster, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365926.
Повний текст джерелаMüller, Carina. "Assessment of hazard analysis and critical control points principles in primary school feeding schemes in the Western Region of Gauteng / Carina Müller." Thesis, North-West University, 2009. http://hdl.handle.net/10394/5004.
Повний текст джерелаThesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2009.
Qiu, Xujian. "Use of Natural Ingredients to Control Foodborne Pathogens: Antimicrobial Effects and Inhibition Mechanisms." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/QiuX2007.pdf.
Повний текст джерелаWagude, Bethsheba Emily Akinyi. "Hazard analysis critical control point (HACCP) in a red meat abattoir." Diss., University of Pretoria, 1999. http://hdl.handle.net/2263/28615.
Повний текст джерелаAlshuniaber, Mohammad A. f. "Risk Analysis Based on Performance Criteria: A Food Safety Control System and Decision-making Tool to Control Salmonella from Whole Broilers." Diss., Virginia Tech, 2014. http://hdl.handle.net/10919/50409.
Повний текст джерелаPh. D.
Praveen, Kumar K. "Methodologies for the analysis of veterinary drugs and growth promoters in the scope of food safety control." Doctoral thesis, Universitat de Barcelona, 2014. http://hdl.handle.net/10803/279347.
Повний текст джерелаLos medicamentos veterinarios y promotores del crecimiento forman parte de los muchos peligros químicos que se pueden encontrar en la cadena alimentaria moderna. Estos pueden representar un riesgo para la salud humana puesto que están relacionados con la aparición de la resistencia a los antimicrobianos. La presencia de estos residuos de medicamentos ha aumentado debido a las prácticas de agricultura intensiva y es un tema de preocupación global. Las autoridades de seguridad alimentaria establecen programas de control mediante la evaluación científica del riesgo de cada medicamento, y también establecen los niveles máximos de cada medicamento en diversas matrices. Los laboratorios de ensayo y métodos analíticos para analizar muestras de alimentos y piensos forman el núcleo de este tipo de programas y proporcionan evidencias a las autoridades reguladoras en su toma de decisiones. En el campo de análisis de residuos, existe una necesidad de mejorar los métodos de análisis para que puedan proporcionar una alta selectividad, alto rendimiento, elevada robustez y razonable asequibilidad. En ese sentido, el objetivo principal de esta tesis fue el desarrollo de metodologías analíticas para varias familias de fármacos de uso veterinario y promotores del crecimiento en piensos, alimentos y muestras biológicas de los animales que producen alimentos. Los primeros tres capítulos son la introducción de esta tesis. El Capítulo 4 presenta un método desarrollado y validado para el análisis de ocho sulfonamidas en seis tipos de piensos mediante cromatografía de líquidos (LC) y detección ultravioleta. El Capítulo 5 presenta los resultados de un estudio sistemático de diferentes fases estacionarias de cromatografía de interacción hidrófila (HILIC) para el análisis de aminoglucósidos y también reporta dos métodos analíticos basados en espectrometría de masas en tándem acoplada a HILIC para el análisis de diez aminoglucósidos en muestras de riñón de animales y miel. Un estudio sistemático para explorar distintos modos de adquisición en un instrumento de espectrometría de masas de alta resolución (HRMS, Q-Orbitrap) acoplada a cromatografía líquida y un método para analizar nueve hormonas en orina se detalla en el capítulo 6. Un método mejorado para analizar los aminoglucósidos basado en HRMS fue desarrollado y se presenta en el Capítulo 5.4. Un estudio de un caso práctico sobre la resolución de un resultado falso positivo en análisis de ronidazol en carne se presenta en el Capítulo 7. Se ha desarrollado un workflow de análisis non targeted utilizando diversas herramientas de minería de datos y de análisis, que se ha aplicado a una muestra de sedimento y presentado en el capítulo 8.
Gillion, Lauren. "Developing a generic hazard analysis critical control point (HACCP) system for the wheat milling industry." Thesis, University of the Western Cape, 2005. http://etd.uwc.ac.za/index.php?module=etd&.
Повний текст джерелаSwart, Jacobus Johannes. "The impact of the logistical process on food safety and quality for maize export in South Africa." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/1235.
Повний текст джерелаOver the last decades, due to the lack of safety concern and inadequate quality management in logistical process, it caused unsafe and poor quality of maize products. Thus, this study looks into the key factors that affect maize exports from South Africa in order to improve the logistical processes and reduce the risks involved in the process. The main risks associated with poor traceability and logistical chain management of maize export, as well as issues pertaining to non-conformance to the different food safety standards were explored. Data were collected a group of food business operators (FBO) (n1=127) and food business inspectors (n2=20) through a number of interviews and a self-administered questionnaire. Data were then analysed by using the SPSS-V19 programme to generate descriptive statistical results to determine the specific needs and gaps within the current system as well as providing recommendations on the specific food safety changes pertaining to the maize export industry. The results showed that there is a lack of understanding among role-players regarding FBO legislation. In the comparison of many large companies, there is only a few small role-players adhere to the legislation pertaining to food safety and traceability. This has impacted on the quality of maize products negatively. This strongly suggested that all role-players that handle maize for export must be registered for FBO codes with Department of Agriculture, Forestry and Fisheries. The study also recommended that the Perishable Products Export Control Board (PPECB) should inspect and confirm the legitimacy of the FBO codes that appears on the maize export documentation. Keywords: Quality, food safety, food business operator, maize export, logistical processes, and traceability.
Lehrke, Linda. "Determining and Evaluating Cost-Effective Food Safety Risk Reduction Strategies at Retail Meat Facilities." Thesis, North Dakota State University, 2006. https://hdl.handle.net/10365/29906.
Повний текст джерелаMathew, Bijoy. "Implementing a hazard analysis critical control points plan (HACCP)." Menomonie, WI : University of Wisconsin--Stout, 2007. http://www.uwstout.edu/lib/thesis/2007/2007mathewb.pdf.
Повний текст джерелаSeverino, Maria João de Sousa. "Aplicação de planos de controlo veterinários à cadeia de produção de alimentos." Master's thesis, Universidade de Lisboa. Faculdade de Medicina Veterinária, 2016. http://hdl.handle.net/10400.5/11363.
Повний текст джерелаO consumidor nos dias de hoje tornou-se muito mais exigente e conhecedor do que considera ser um alimento seguro. Apesar da cadência e das rotinas menos saudáveis da população, aliadas à falta de tempo para a escolha dos géneros alimentícios e práticas mais saudáveis, a sociedade não abdica da qualidade e da garantia de segurança dos produtos colocados à sua disposição. Com isto, a responsabilidade atribuída aos intervenientes na cadeia alimentar, aos mercados e às entidades reguladoras veio impor um standard de competência no controlo dos produtos destinados ao consumo humano e animal. Sendo assim, a aplicação de Planos de Controlo Veterinários é um fator chave para garantir que os animais vivos e os produtos de origem animal que entram diariamente na União Europeia (UE) sejam seguros e satisfaçam as condições específicas de importação estabelecidas na legislação comunitária. Os produtos de origem animal, sobretudo os importados, representam o maior risco na transmissão de doenças humanas e animais. Por isso, é necessário submetê-los a controlos específicos no seu ponto de entrada, os chamados postos de inspeção fronteiriça (PIF). Em Portugal, a autoridade competente para a implementação de Planos de Controlo é a Direção Geral de Alimentação e Veterinária (DGAV). Até à data, foram elaborados oito planos de controlo, cuja execução cabe aos médicos veterinários da Direção de Serviços Veterinários Regional (DSVR), com o objetivo de assegurar o mais elevado grau de proteção do consumidor, em toda a cadeia alimentar, desde a produção primária até à disponibilização ao consumidor. O objetivo desta dissertação é dar a conhecer os Planos de Controlo existentes em Portugal, as suas áreas de aplicabilidade, a legislação associada, assim como uma análise do crescimento individual de cada plano.
ABSTRACT - Implementation of the Veterinary Control Plans for Food Production Chain - Nowadays consumers have become more demanding and knowledgeable of what they consider safe food. In spite of the population’s fast paced and growingly unhealthy routines, added to the lack of time for healthy food and lifestyle choices, society does not abdicate from the quality and guaranteed food safety of the products available to them. Due to this, the responsibility attributed to the food industry, markets and regulating entities has imposed standards for product control, in products destined for human and animal consumption. Thus being, the enforcement of Veterinary Control Plans is a key factor to ensure that the live animals and animal products that daily enter the European Union (EU) are safe and abide by the specific Community’s importation legislation. Animal products, especially imported ones, pose the greatest threat in human and animal disease transmission. It is therefore necessary to subject them to specific controls at their entry point, the so-called border inspection posts (BIPs). In Portugal, the entity responsible for the implementation of Control Plans is the Food and Veterinary General Department (DGAV). To the present date, there are eight control plans, whose implementation falls to the veterinarians of the Regional Veterinary Service Departments (DSVR), in order to ensure the highest level of consumer protection throughout the food chain, from the primary production to the consumer. The aim of this thesis is to divulge the existing control plans in Portugal, their areas of applicability, the associated legislation, and an individual analysis of each plan’s growth.
Ndembe, Elvis Mokake. "Offsetting Behavior and the Benefits of Food Safety Policies in Vegetable Preparation and Consumption." Thesis, North Dakota State University, 2007. https://hdl.handle.net/10365/29801.
Повний текст джерелаMehta, Seema. "Developing a hazard analysis and critical control point (HACCP) based food safety plan for Hope Hospital in Mumbai, India /." Available to subscribers only, 2006. http://proquest.umi.com/pqdweb?did=1280149731&sid=17&Fmt=2&clientId=1509&RQT=309&VName=PQD.
Повний текст джерелаToure, Ousmane. "Implementation of the hazard analysis critical control point (HACCP) method to improve microbiological food safety in peri-urban Mali." Thesis, London School of Hygiene and Tropical Medicine (University of London), 2009. http://researchonline.lshtm.ac.uk/1343274/.
Повний текст джерелаShitandi, Anakalo A. "Risk factors and control strategies for antibiotic residues in milk at farm level in Kenya /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a458.pdf.
Повний текст джерелаVermeulen, Emma Emmerenza. "Implementation of hazard analysis and critical control point (HACCP) system in a food service unit serving immuno-suppressed patient diets / E.E. Vermeulen." Thesis, North-West University, 2006. http://hdl.handle.net/10394/1179.
Повний текст джерелаThesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2007.
Delgado, Seidy de Rivelino Ider Correia. "Implementação de um sistema de HACCP numa queijaria tradicional em Cabo Verde. Caso de estudo no Concelho de Porto Novo." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8487.
Повний текст джерелаFood 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
Breyl, Martin. "Aktuálne problémy skúšobníctva." Master's thesis, Vysoká škola ekonomická v Praze, 2008. http://www.nusl.cz/ntk/nusl-5285.
Повний текст джерелаCao, Kay Quy Thanh Thi. "An Economic Analysis of Hazard Analysis Critical Control Point-Based Risk Management Programme in the New Zealand Meat Industry." The University of Waikato, 2007. http://hdl.handle.net/10289/2526.
Повний текст джерелаZhao, Mengyu. "The design of HACCP plan for a small-scale cheese plant." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003zhaom.pdf.
Повний текст джерелаLok, Wai-shing. "The food health policy of Hong Kong SAR Government." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23530145.
Повний текст джерелаMlolwa, Mwanaidi Ramadhani. "Application of Hazard Analysis Critical Control Points (HACCP) in improving the global competitiveness of the fish industry with special reference to the Nile Perch (Tanzania)." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51618.
Повний текст джерелаENGLISH ABSTRACT: Not only have non-trade barriers been applied in Europe and the US to agricultural products from developing countries, but protective policy is also likely to continue. Owing to the omission of fish from the discussions in the final round of agreement at Uruguay, where tariffs were significantly reduced for other agricultural products, the fish industry has not had any non tarriff barier relief in recent years. The failure of the November 1999 World Trade Organisation Meeting at Seattle to reach any agreement, has again shattered hopes of international relief for fishery products. The main assumption underlying the study was that the production of fish in Tanzania could improve significantly if the HACCP (Hazard Analysis Critical Control Points) principles were applied rigorously. It was believed that neither the prerequisite programmes, nor HACCP principles were probably applied as stringently as international standards require. The aim of the study was to review the literature on HACCP, programmes that are prerequisite for HACCP and factors that_ determine competitiveness in business and to examine the Tanzanian Nile perch industry against this background. The overall goal was to determine how the industry could become more internationally competitive. This was achieved by comparing the socio-economic reality of Tanzania with factors that are considered in the literature to affect competitiveness in general and in the fish industry specifically. To achieve the first of these aims, Tanzania's socioeconomic position as a developing country was examined. To achieve the latter, the commitment of fish processing factories to the application of HACCP principles and their compliance with prerequisite programmes were evaluated in a field study. The literature study confirms that HACCP has received international recognition in the fish industry as a factor to prevent hazards and gain competitiveness in the global fish market. However, conditions in Tanzania were shown to be insufficient to support the fisheries sector in attempting to gain such a competitive advantage. Although, Tanzania has the comparative advantage of a fishery resource base, a favourable trade policy and foreign technology and management, the macro-factors that include the infrastructure, human resource capital, foreign policy environment and the supporting industries are not supportive. For the time being, therefore, improvement can only come from the government and from the industry itself. There are several factors to which the government needs to pay attention in order to support this industry - and others - in achieving international success. These include the provision of infrastructure and facilities, the improvement of the transportation network, technological capabilities, human resource capital and the provision of safe water and electric power. However, the fish industry cannot rely on the government alone. The improvement of their product is also dependent on their own efforts. According to the findings of this study, the industry needs to comply with the basic sanitation factors and provide the necessary training to the employees and fish suppliers. Having examined the situation more closely, the assumption is proved to be correct. The fish industry in Tanzania does indeed appear to have the potential to become internationally competitive. Such success, however, will be heavily dependent on cooperation between the government and the industry
AFRIKAANSE OPSOMMING: Handelsbeperkinge op landbouproduckte vanaf ontwinkkelende in Europa en die Verenigde State toegepas. Daarbenewens sal beskermende beleidsriglyne waarskynlik in stand gehou word. Bespreking van sake met betrekking to vissery is nie by die finale rondte van ooreenstemming te Uruquay, waar tariewe vir ander landbouproduckte betekenisvol verlaag is, ingesluit nie, en daardeur is daar gedurende die laaste aantal jare geen belastingverligting vir die visindustrie gebied nie. By die World Trase Organisation se vergadering om internasionale verligting vir visproducte te verkry, weereens beskaam. Die hoofveronderstelling wat hierdie studie ondersteun, is dat visproduksie III Tanzanie betekenisvol verbeter kan word indien die can HACCP (Hazard Analysis Critical Control Points) streng toegepas word. Dit is veronderstel dat nóg die voorvereiste programme, nóg die HACCP-beginsels wat ten opsigte van internasionale standaarde vereis word, streng volgens voorskriftoegepas word. Die doel van die studie was om 'n oorsig van die literatuur oor HACCP, programme wat as HACCP-voorvereistes geld en faktore wat mededingendheid in die besigheidswereld bepaal, te verkry en om die Tanzaniese Nyl-baarsbedryf teen hierdie agterground te ondersoek. Die oorkoepelende doel was om vas te stel hoe die bedryf internasionaal meer mededingend kan word. Dit is gedoen deur middel van vergelyking tussen die sosio-ekonomiese werklikheid van Tanzanië en die faktore wat mededingendheid in die algemeen, volgens die literatuur, en die visbedryf in besonder, affekteer. Om die eeste van hiedie doelstellings te bereik, is die sosio-ekonomies posisie van Tanzanie as 'n ontwikkelende land ondersoek Om die tweede te bereik, is 'n veldstudie uitgevoer om die mate waartoe fabrieke wat vis verwerk daarop ingestel is om HACCP-beginsels toe te pas en hul gewilligheid om die programme wat as voorvereistes dien, na te kom, te evalueer. Die literatuurstudie het bevestig dat HACCP internasionale erkenning geniet as 'n faktor om risikO in de visbedryf uit te skakel en mededingendheid op die wereldmark vir vis te verwerf. Daar is egter bewys dat toetstande in Tanzanie ontoereikend is om die visserysektor in die verwewing van'n mededingende voorsprong te ondersteun. Alhoewel Tanzanië oor die relatiewe voordele van vissery as 'n hulpbron, gunstige handelsbeleid en buitelandse tegnologie en bestuur bestik, bied die makrofaktore soos infrastruktuur, kapitaal III die vorm van menslike hulpbronne, die buitelandse beleidsomgewing en die ondersteunende bedrywe nie genoeg ondersteuning nie. Vir die hede, kan ontwikkeling dus slegs deur die regering en die bedryf self bewekstelling word. Daar is verskeie faktore waaraan die regering aandag moet skenk om hierdie bedryf-en ander bedrywe-in die verkryging van internasionale sukses te ondersteun. Sulke faktore omvat die daarstelling van infrastruktuur en fasiliteite, die verbetering van die vervoernetwerk, tegnologiese vermoens en menslike hulpbronkapitaal, en voorsiening van onbesmette water en elektriese krag. Die visbedryf kan egter nie net op die regering steun nie. Die verbetering van die product is van die bedryf self afhanklik. Die bevindings van hierdie studie dui daarop dat die bedryf die basiese faktore betreffende sanitêre beginsels moet onderhoue en die vereiste opleiding aan diensnemers moet verskaf. By die nadere ondersoek van die situasie is die oorspronklike veronderstelling korrek bewys. Die visbedryf in Tanzanië beskik oor die potensiaal om internasionaal medengend te word. Sodanige sukses sal egter uiters afhanklik wees van samewerking tussen die regering en die bedryf.
Sjögren, Erik, and Nellie Haraldsson. "Isoleringsrutiner gällande livsmedelsbegränsningar för patienter på sjukhus där allogena stamcellstransplantationer genomförs." Thesis, Uppsala universitet, Institutionen för folkhälso- och vårdvetenskap, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-314355.
Повний текст джерелаBackground: Stem cell transplantation is a treatment for patients with leukemia. After the transplantation, the patients are at a higher risk of getting an infection and are therefore kept in protective isolation and get a food restricted diet.Purpose: To compile and compare the differences in food restricted diet for neutropenic patients at the hematology departments in Sweden where stem cell transplantation is performed and compare food restricted diet to current research.Method: A cross-sectional study to compare the food restrictions and a literature study to find out what the current research says using Pubmed and Cinahl.Result: The cross-sectional study showed that all the hospitals used different diets. In the literature review, no significant difference regarding infections rates when comparing patients who ate a food restricted diet with those who did not.Conclusion: Food restrictions are unlikely to reduce the infection rate of neutropenic patients. More high quality research is needed to formulate clear guidelines about what food restricted diet should be used.
Florea, Anca Stefana. "Electrochemical affinity sensors for biomedical, food and environmental applications." Thesis, Lyon 1, 2015. http://www.theses.fr/2015LYO10126/document.
Повний текст джерелаElectrochemical sensors provide reliable and inexpensive tools for the determination of biological and chemical compounds with high sensitivity and selectivity, in the fields of clinical diagnosis, environment protection and food industry. Immunosensors hold particular promise, combining the high specificity of immuno- reactions with the sensitivity of electrochemical methods. Artificial receptors based on molecularly imprinted technique attracted considerable attention in bioanalytical sciences due to inherent advantages over natural receptors, such as high stability in harsh conditions and freedom of molecular design towards a wide range of molecules. The aim of the thesis presented here was to develop electrochemical affinity sensors based on various recognition receptors for environment monitoring, food safety and biomedical field. The first part of the thesis reviews the current state of knowledge in these fields. General aspects of electrochemical immuno- and apta-sensors are presented herein, together with several examples reported in the literature for the detection of cancer biomarkers. The advantages of integrating nanomaterials in sensing devices are then presented. At last, several aspects of the molecularly imprinted polymers are introduced. The personal contribution part is structured in three chapters, that include the methodology and results obtained for the development of biosensors for the detection of Mucinl tumor marker, the first chapter being focused on bioassays based on magnetic beads and second chapter on a label-free aptasensor based on gold nanoparticles, and finally, a third chapter dedicated to the molecularly imprinted-based sensors for the detection of explosives, drugs, hormones and pesticides
Hidalgo, Moya Juan Ramón. "Libre circulación de productos y protección del consumidor en el ámbito de la seguridad alimentaria. (Antecedentes del control de la seguridad alimentaria respecto al derecho de protección de los consumidores)." Doctoral thesis, Universitat Autònoma de Barcelona, 2021. http://hdl.handle.net/10803/673290.
Повний текст джерелаLa legislación alimentaria, entendida como aquella que regula todos los aspectos relacionados con el alimento, pero especialmente la seguridad alimentaria, se ha visto obligada a adaptarse a las nuevas circunstancias derivada de la aparición de crisis alimentarias en la UE en la década de los 90, viéndose obligada a incorporar el sistema de análisis del riesgo, en sus diferentes fases (evaluación, gestión y comunicación del riesgo) y a introducir como objetivo alcanzar un nivel elevado de protección de la salud del consumidor. La investigación analiza la evolución de esta novedosa situación, sus antecedentes y estudia como ha evolucionado y regulado en el ámbito alimentario los derechos del consumidor y el nivel de protección que le otorga la legislación alimentaria, así como aquella que regula y protege sus derechos fundamentales. La relación directa entre alimento y salud del consumidor determinan un grado de vulnerabilidad superior al de cualquier otro producto de consumo. La investigación analiza también la evolución que han tenido, tanto el concepto de consumidor, consumidor medio y consumidor vulnerable; y, al mismo tiempo, el concepto de seguridad alimentaria, que acoge diferentes factores que veremos de que manera inciden en la propia protección del consumidor final. Y por otro lado, la investigación analiza los aspectos que determinan también una protección del mercado, y como este puede verse perjudicado por la inobservancia de los derechos del consumidor. A fin de valorar los aspectos que protegen la salud y la seguridad del consumidor final analizamos aquellas estructuras que han sido establecidas para efectuar un adecuado control de la legislación alimentaria, de la evaluación de la seguridad de los alimentos y del cumplimiento de la misma por parte de los operadores alimentarios, realizando un especial estudio de la situación en Cataluña, como ejemplo de la estructura que sobre el control de los alimentos se desarrolla en España, y de aquellas estructuras u organismos que informan de determinados riesgos a fin de prevenir daños adicionales. De la misma forma realizamos un análisis de la responsabilidad derivada de la no conformidad de los alimentos y de qué forma son sistemas de prevención del riesgo, como el desarrollo e implantación de los denominados delitos de riesgo, también presentes en el ámbito de la salud pública vinculada con la producción, distribución, comercialización de alimentos. Y del mismo modo cómo con la finalidad de protección de los derechos del consumidor es utilizado el principio de precaución o resulta de aplicación del principio de mutuo reconocimiento y libre circulación de productos en la UE. Para finalizar procedemos al estudio muy aproximado de un sistema jurídico como el desarrollado en EEUU respecto a la seguridad alimentaria, a la conceptualización de determinados alimentos como generalmente seguros y a abordar un tema específico de dicho sistema jurídico, pero que tiene repercusiones internacionales, como es el de food defense, cuyo objetivo fundamental también es preservar la salud de la ciudadanía, en este supuesto por actos intencionados en los que se utilizan los alimentos como medio para producir actos terroristas. El estudio tiene como misión analizar la situación de protección del consumidor, a través de la evolución del contenido de su propia definición. y la de seguridad alimentaria, cuya adaptación ha determinado también un mayor nivel de protección, que todavía puede mejorarse, como hemos comprobado con la situación de pandemia actual derivada del SARS-COV-2.
The food legislation, which is the body that regulates all aspects of food relations, but especially food safety, has been obliged to adapt to new circumstances derived from the appearance of food crises in the EU in the In the 90s, it is now obliged to incorporate the risk analysis system, in several different phases (assessment, management and communication of the risk) to introduce as an objective to advise a high level of protection of consumer health. The analysis of the evolution of this new situation, its antecedents and studies how it has evolved and regulated in the area of food, the consumer's drets and the level of protection granted by the food legislation, així as that which regulates and protectsix els seus drets fonamentals. The direct relationship between food and consumer health determines a degree of vulnerability higher than that of qualsevol altre product of consumer. The analytical research also evolved that they have, both the concept of consumer, consumer mitjà and vulnerable consumer; I, at the same time, the concept of food safety, which includes different factors that see how they affect the protection of the final consumer. I d'altra banda, the investigation analyzes the aspects that also determine a protection of the market, and how this can be seen to be detrimental to the lack of observation of the consumer's drets. In order to assess the aspects that protect the health and safety of the final consumer, analyze those structures that have been established to carry out an adequate control of the food legislation, of the evaluation of the food safety and of the compliance of the mateixa per part of the alimentary operators, carried out a special study of the situation in Catalonia, as an example of the structure that on the control of foodstuffs is developed in Spain, and of those structures or organizations that report determinations of risks in order to prevent damage additionals. In the same way, an analysis of the responsibility derived from the non-conformity of the food and in this way are systems of prevention of the risk, with the development and implantation of the denominats delictes de risc, also present in the area of linked public health both the production, distribution, commercialization of food. In the same way, the purpose of consumer protection is to use the precautionary principle or it results from the application of the principle of mutual reconnection and circulation of products to the EU. In order to finalize, we proceed to the study of an approximate legal system with the development of the USA with respect to food safety, to the conceptualization of food determinations generally safe to address a specific issue of the legal system, but what repercussions internationals, as is that of * food * defense, the fundamental objective of which is also to preserve the health of the citizenry, in that case, intentional acts are involved in the ones that are used for foodstuffs with mitjà to produce terrorist acts. The study aimed to analyze the consumer protection situation, through the evolution of the definition of the seva itself. and that of food safety, the adaptation of which has also determined a better level of protection, which faces potential, as we have verified the current pandemic situation derived from SARS-COV-2.
Universitat Autònoma de Barcelona. Programa de Doctorat en Seguretat Humana i Dret Global
Jurkevičienė, Jolanta. "Maisto saugos valdymas Širvintų rajono viešojo maitinimo įmonėse." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2011. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110628_153920-21315.
Повний текст джерелаAim: to assess the food safety management in Sirvintos catering industry. Objectives: 1. To evaluate the catering establishment according to hazard analysis and critical control point HACCP system. 2. To assess food safety and quality requirements of the catering industry. 3. To analyze the catering managers and staff awareness, cooperation with authorities responsible for monitoring to ensure food safety management. Methods. The data of the period 2009-2010 was analyzed on food safety assurance by the hazard analysis and critical control point system and the violations in the catering industry. The questionnaire survey was conducted in 2010 September - December. The studied group consisted of all workers at catering industry. There were 154 questionnaires distributed with 100 % response rate. The study included 40 public catering companies, 65 representatives who work in cafes, bars, restaurants, 66 secondary schools and 23 pre-school educational institutions. The 40 managers, 64 cooks, 20 bartenders, 30 kitchen staff replied to the questionnaire. The collected data were analyzed using the statistical data analysis SPSS 13.0. Results. According to 2009-2010 review, there are many violations in self-control and general hygiene in the catering industry. Some executives (12.5 %) do not understand the HACCP system. The 81.2 % employees are aware of, the 14.3 % has heard and the 4.5 % is familiar with the GHPT catering businesses. Only 27.5 % of the managers are organizing... [to full text]
Маланчук, Тетяна Василівна, Татьяна Васильевна Маланчук та Tetiana Vasylivna Malanchuk. "Державний контроль та нагляд за безпекою харчових продуктів". Thesis, Класичний приватний університет, 2011. http://essuir.sumdu.edu.ua/handle/123456789/62310.
Повний текст джерелаRichter, Kevin. "Effect of concentration of glutaraldehyde and glyoxal on binding lysozyme to zein based films to control foodborne pathogens in tomatoes." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/41893.
Повний текст джерелаMaster of Science
Alsaleh, Sultan Abdullah. "Investigating Riyadh's public health inspectors' ability to conduct risk-based food inspection, and their professional needs: A mixed-methods research study." Thesis, Queensland University of Technology, 2021. https://eprints.qut.edu.au/208321/1/Sultan%20Abdullah%20R_Alsaleh_Thesis.pdf.
Повний текст джерела駱偉成 and Wai-shing Lok. "The food health policy of Hong Kong SAR Government." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31966913.
Повний текст джерелаVan, Rooyen R. S. "Improved pellet quality following the implementation of a HACCP system in a commercial animal feed plant." Diss., Pretoria ; [s.n.], 2003. http://upetd.up.ac.za/thesis/available/etd-03092005-103146.
Повний текст джерелаReino, María Llarena. "Sanitary control of fish muscle parasites in Atlantic fisheries." Doctoral thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15395.
Повний текст джерелаEuropean fisheries represent one of the leading economic activities in the world. Marine parasites with public health and industrial concern have become a key issue in major European markets, due to three main reasons: (1) the presence of a reported increasing number of allergic and gastrointestinal disorders caused by fish-borne parasitic infections, (2) the commercial impact and high economic losses due to fish rejections, and (3) the applicability of Regulation EC 178/2002, which states that “fish with visible parasites is unfit for human consumption”. Over the last few years, since the entry into force of European and Member States regulations on food and specifically fishery products, co-responsibility for food quality and safety has lain with food industry, which has introduced Hazard Analysis and Critical Control Points (HACCP) programs in all its actions concerning the food chain. Consequently, significant progresses have been achieved regarding the prevention of parasites in seafood products. However, there is a lack of consensus and standardization for parasite inspection at fishing companies, and no efficient and accurate modus operandi exists to be implemented and accepted by the industry as a routine technique. The EU legal framework defined by zoosanitary regulations, scientific opinions from the European Food Safety Authority (EFSA), as well as the European Hygiene Package among others, has provided a basis on which the fishing sector has focussed its activity. Accordingly, this dissertation has been driven by these considerations during the course of its execution. This context led us to carry out a meticulous horizon scanning under a multidisciplinary approach, as an overview tool in proactive risk management. This fundamental practice takes due account of the stringent requirements that new markets are demanding to fishing industry, and the lacks and needs of the fishing sector with regard to the impact of the most relevant parasites with public health and industrial concern. A comprehensive technical evaluation and laboratory testing of the official parasite detection methods evidenced low reliability within the two most commonly used qualitative inspection procedures in fish processing (i.e. candling, gross visual inspection). Consistent parallel research carried out, has given as a result innovative scientific developments for diagnostic purposes and for the optimization of the current detection procedures. These technological improvements have been presented in more accessible and manageable formats for their incorporation into self-control programs at the fishing industry. Furthermore, the huge amount of inspection work carried out in the most relevant fish species, has allowed reaching a deeper knowledge concerning three very important parasite groups that are impacting on fishing industry; microsporidians, anisakids and copepods. Finally, the design and application of two innovating tools for parasite management (a scoring system for predictive assessment of fish lots, and a transfer of knowledge model presented in web format), helpful for seafood producers, policy makers and general public, are good examples of how to contribute stimulating the exchanging of ideas among stakeholders and improving the inspection scheme. They are also the best approach for helping to convert scientific findings and technological advances into industrial and commercial success. Scientific excellence requires investment in R&D&I with regard to acquire and expand a sound scientific basis for policy and regulation on food safety, and also for helping fishing industry to achieve a preventing plan which provides added value products. The high national and international exporting activity carried out daily from the most important fishing ports of Portugal and from the fishing Port of Vigo, requires that strict control measures based on groundbreaking scientific advances, have to be incorporated into proactive selfinspections made by seafood companies. These measures must include effective preventing and corrective actions in the edible part of heavily infected fish species, thus guaranteeing products of the highest safety and quality to final consumers.
A indústria pesqueira Europeia é uma das principais atividades económicas do mundo. Os parasitas marinhos com relevância em termos de saúde pública e ao nível da indústria constituem uma questão crucial nos principais mercados Europeus, devido a três razões principais (1) a presença de um número crescente de perturbações alérgicas e gastrointestinais causadas por infecções parasitárias de origem alimentar, (2) o impacto comercial e as perdas económicas resultantes do elevado volume de rejeições, e (3) a aplicação do Regulamento (CE) 178/2002, segundo a qual “o pescado com parasitas visíveis é impróprio para consumo humano”. Durante os últimos anos, com a entrada em vigor dos regulamentos Europeus e dos Estados Membros sobre alimentos, e especificamente sobre os produtos da pesca, e uma vez que a corresponsabilidade da qualidade e da segurança dos alimentos compete à indústria, a indústria pesqueira incorporou os programas de Análise do Risco e Pontos de Controlo Críticos (HACCP) nas suas competências em relação à cadeia alimentar. Consequentemente, tudo isto permitiu alcançar progressos significativos relativos à prevenção dos parasitas nos produtos da pesca. No entanto, há uma falta de consenso e de normalização sobre o tipo de inspeção de parasitas nas companhias pesqueiras, e não existe um modus operandi preciso e eficiente que seja aceite e implementado como técnica de rotina pela indústria. O atual quadro jurídico da UE definido pelos regulamentos zoo sanitários, o parecer do painel científico da Autoridade Europeia para a Segurança dos Alimentos (AESA), bem como o pacote da Higiene Alimentar entre outros, proporcionaram uma base sobre a qual o sector das pescas centra a sua actividade. Por conseguinte, a presente dissertação foi direccionada por todas estas considerações no decurso da sua execução. Este contexto conduziu-nos a realizar uma prospecção meticulosa, inovadora e multidisciplinar, como ferramenta fundamental para uma abordagem integrativa e pró-activa de gestão de riscos, entrando em linha de conta com as principais exigências dos novos mercados em relação à indústria pesqueira, e com as carências e necessidades do sector da pesca em relação ao impacto dos parasitas mais relevantes aos níveis comercial e de saúde pública. A avaliação técnica e numerosos testes de laboratório exaustivos dos métodos qualitativos oficiais de detecção de parasitas mais utilizados no processamento do pescado (transiluminação, inspeção visual), demonstraram baixos níveis de fiabilidade. Trabalhos de investigação desenvolvidos em paralelo permitiram desenvolvimentos científicos inovadores, melhorias tecnológicas para fins de diagnóstico e a otimização dos procedimentos de detecção vigentes. Estas melhorias foram apresentadas num formato mais acessível, de mais fácil compreensão e manuseio para a sua inclusão nos programas de autocontrolo na indústria pesqueira. Por outro lado, o amplo trabalho de inspecção realizado nas espécies de peixe comerciais mais importantes permitiu chegar a um conhecimento mais aprofundado de três grupos importantíssimos de parasitas que estão a ter um impacto considerável sobre o sector das pescas; microsporídeos, anisaquídeos e copépodes. Finalmente, o desenvolvimento e aplicação prática de duas ferramentas inovadoras para a gestão de parasitoses (um sistema de avaliação preditiva em lotes de peixe, e um modelo de transmissão de conhecimento em formato web), úteis para as empresas pesqueiras, autoridades sanitárias e público em geral, revelaram-se bons exemplos de como se pode contribuir para estimular o intercâmbio de ideias entre as partes interessadas, como melhorar a eficácia dos sistemas de inspeção, e especialmente de como converter as descobertas científicas e os avanços tecnológicos em êxitos industriais e comerciais. A excelência científica requer investimentos em PD&I, a fim de adquirir e expandir uma base científica sólida para a política, vigilância e regulamentação da segurança dos alimentos, e também para ajudar as indústrias a alcançar um plano de prevenção de modo a que possam oferecer produtos de maior valor acrescentado. A intensa atividade diária de exportação nacional e internacional realizada nos mais importantes portos pesqueiros de Portugal e no porto de pesca de Vigo (Galiza), requer que medidas de controlo estritas, baseadas nos avanços tecnológicos e científicos mais recentes, sejam integradas nos programas pró-activos de auto-controlo das companhias pesqueiras. Ainda assim, estas medidas devem incluir ações corretivas eficazes e ações de prevenção, perante a detecção de infecções graves nas partes comestíveis dos peixes, garantindo assim aos consumidores finais produtos com o mais alto nível de qualidade e segurança.
La industria pesquera en Europa constituye una de las principales actividades económicas del mundo. Las parasitosis de origen marino con repercusiones comerciales e implicaciones en la salud pública se han convertido en un problema clave en los mercados europeos debido a tres motivos principales: (1) al incremento en el número de notificaciones de alergias y desórdenes gastrointestinales causados por infecciones parasitarias transmitidas tras el consumo de pescado, (2) al impacto comercial y las elevadas pérdidas económicas debidas a los rechazos por la presencia de parásitos visibles (y/o sus lesiones asociadas), y (3) a la aplicación del Reglamento CE 178/2002, el cual establece que “todo pescado visiblemente parasitado es considerado no apto para el consumo humano”. En los últimos años, a partir de la entrada en vigor de reglamentos específicos sobre los productos de la pesca (tanto a nivel europeo como a nivel de los Estados miembros), la corresponsabilidad de la calidad y seguridad alimentaria ha recaído sobre la industria alimentaria, que consecuentemente ha incorporado programas de Análisis de Peligros y Puntos Críticos de Control (APPCC) a todas sus actuaciones entorno a la cadena alimentaria. En consecuencia, todo ello ha comportado el logro de considerables avances concernientes a la prevención de los parásitos en productos marinos. Sin embargo, la ausencia de un modus operandi lo suficientemente eficiente y fiable en la inspección parasitaria como para ser implementado y aceptado por el sector pesquero como técnica de rutina, es fiel reflejo de la falta de consenso y estandarización existente entre las compañías pesqueras. El marco legal de la UE definido por los reglamentos zoosanitarios, las opiniones científicas de la Agencia Europea de Seguridad Alimentaria (AESA), y por el Paquete de Higiene Alimentaria entre otros, ha sentado las bases sobre las que el sector pesquero ha fundamentado su actividad, y en consecuencia, sobre las que el desarrollo de la presente tesis doctoral ha focalizado su atención. Este mismo contexto es el que nos ha llevado a realizar un meticuloso “horizon scanning” bajo un enfoque multidisciplinario y a modo de herramienta “radar”. Este instrumento resulta fundamental para la gestión proactiva de riesgos, y debe tener en cuenta las principales exigencias de los nuevos mercados de la industria pesquera, así como las carencias y necesidades del sector en relación al impacto de los parásitos con mayores implicaciones sanitarias y comerciales. La evaluación técnica y las exhaustivas pruebas de laboratorio realizadas en este trabajo para valorar la fiabilidad de los dos métodos cualitativos de detección oficiales más utilizados durante el procesado de pescado (candling e inspección visual) evidenciaron que estos procedimientos presentan un bajo nivel de fiabilidad. Las investigaciones ejecutadas en paralelo permitieron optimizar los métodos de detección de parásitos en productos de la pesca vigentes, así como desarrollar innovaciones tecnológicas con fines diagnósticos. Algunas de éstas han sido presentadas en un formato más accesible y manejable para facilitar su incorporación en los programas de autocontrol de las industrias pesqueras. Por otra parte, el amplio trabajo de inspección realizado con las especies de pescado de mayor interés comercial, permitió llegar a un conocimiento mucho más detallado de tres importantísimos grupos de parásitos que actualmente tienen un alto impacto sobre el sector; microsporidios, anisákidos y copépodos. Finalmente, el diseño, la creación y la aplicación práctica de dos herramientas innovadoras para la gestión de parasitosis (un sistema de evaluación predictiva en lotes de pescado, y un modelo de transferencia de conocimiento en formato web) útiles para las empresas pesqueras, las autoridades sanitarias, y los consumidores, han demostrado ser buenos ejemplos de cómo contribuir a estimular el intercambio de ideas entre las partes interesadas, a mejorar la eficacia del esquema de inspección, y sobre todo a convertir los hallazgos científicos y los avances tecnológicos en éxito industrial y comercial. La excelencia científica requiere inversión en I+D+i a fin de adquirir y expandir una base científica sólida para la normalización y vigilancia de la seguridad alimentaria, además de para ayudar a la industria pesquera a conseguir un plan de prevención que permita ofrecer productos de alto valor añadido. La intensa actividad diaria de exportación nacional e internacional que tiene lugar en el puerto pesquero de Vigo y en los puertos pesqueros más importantes de Portugal, requiere que las estrictas medidas de control basadas en los avances tecnológicos y científicos más recientes sean integradas en los programas proactivos de autocontrol de las empresas pesqueras. Asimismo, estas medidas deben incluir acciones preventivas y correctivas efectivas sobre la parte comestible de los peces gravemente parasitados, garantizando así, productos con e más alto nivel de calidad y seguridad para el consumidor final.
Valentine, Lucrecia Zinobia. "Food certification audits : a case study in the Western Cape." Thesis, Cape Peninsula University of Technology, 2008. http://hdl.handle.net/20.500.11838/1217.
Повний текст джерелаWhile there is a standard for quality and environmental auditors, there is no local or international standard for food safety auditing, which means auditors from different certification bodies can use their own discretion when auditing food establishments. There is a requirement to investigate the quality of work performed by South African food safety auditors. in order to establish whether they do in fact add value when conducting registration and certification audits. This is also an indication of the importance of improving and maintaining a high standard of food safety in the food services industry. The overall concept of food safety in South Africa IS clearly not defined. understood by only a few consumers, and not widely accepted. Research has shown that food retailers in South Africa in general do not believe food safety auditors are competent. In the wake of the Sudan Red scare two years ago. a long awaited food safety initiative was launched in February 2006. The scare pertaining to a carcinogenic food dye. which found its way into spices on local supermarket shelves, mobilized food industry role players to improve food safety standards. Under the auspices of the Consumer Goods Council of South Africa (CGCSA), the body responsible for establishing best practices and implementation standards, Food Safety South Africa (FSSA) will enable an organization to determine the exact nature and extent of possible and actual problems along the food supply chain. The key objectives of this research study are to determine whether one food certification standard is needed in South Africa and to assess the value added by the food auditors to their clients. Social research will be conducted within the ambit of the dissertation, with case study serving as research method. Both quantitative and qualitative research paradigms will be used to gather data for the research survey in support of the research question. forming the crux of the dissertation which reads as follow: "How can food safety auditors increase value added to the audit process in food environments in South Africa?"
Guedes, Glenda Jamile Pires Barros. "Seguran?a Alimentar e Controle de Qualidade: um estudo da implanta??o do Programa Alimentos Seguros em supermercados de bairro." Universidade Federal do Rio Grande do Norte, 2008. http://repositorio.ufrn.br:8080/jspui/handle/123456789/14942.
Повний текст джерелаThis study aimed to analyze the percentage of compliance, related to the requirements of Practice, achieved by 23 supermarkets in neighborhood after the deployment of Food Insurance Program. For its development research methodology adopted was the application start and end of a check-list (tool-specific SBP) in 23 supermarkets, target of this study. After the deployment of PAS was made a comparative study where it was possible to see that these companies need to improve conditions related to food safety, because according to the study, none of the 23 supermarkets evaluated met the criteria recommended by the SBP to 100% of compliance for the items critical of the check-list. Only 04 of the 23 supermarkets were in the range of 80 to 90% of the overall percentage of compliance, representing only 17.3% of the sample. Most of the sample submitted in a regular situation, according to the methodology of Cardoso (2001). Of the 23 supermarkets studied, 03 supermarkets were classified as poor (13.04%), 13 as scheduled (56.52%) as good and 07 (30.43%). You can see improvements in a small part of the sample, but the decline in the percentage of compliance of 02 companies after working for the implementation of the program, showing lack of responsibility and commitment of companies which should have as its top priority to food safety that market
Este trabalho teve como objetivo analisar os percentuais de conformidade, relacionados aos requisitos de Boas Pr?ticas, alcan?ados por 23 Supermercados de bairro ap?s a implanta??o do Programa Alimentos Seguros. Para o seu desenvolvimento a metodologia de pesquisa adotada foi ? aplica??o inicial e final de um check-list (ferramenta espec?fica do PAS) nos 23 supermercados, alvo deste estudo. Ap?s a implanta??o do PAS foi realizado um estudo comparativo onde foi poss?vel constatar que essas empresas necessitam melhorar as condi??es relacionadas ? Seguran?a Alimentar, pois de acordo com o estudo, nenhum dos 23 supermercados avaliados atendeu aos crit?rios preconizados pelo PAS de 100% de conformidade para os itens cr?ticos do check-list. Apenas 04 dos 23 supermercados apresentaram-se entre 80 a 90% do percentual geral de conformidade, representando apenas 17,3% da amostra. A maioria da amostra estudada apresentou em uma situa??o regular, segundo a metodologia de Cardoso (2001). Dos 23 supermercados estudados, 03 supermercados foram classificados como ruins (13,04%), 13 como regulares (56,52%) e 07 como bons (30,43%). Pode-se constatar melhorias de uma pequena parte da amostra, como tamb?m o decr?scimo do percentual de conformidade de 02 empresas ap?s o trabalho de implanta??o do programa, demonstrando falta de responsabilidade e comprometimento de empresas que deveriam ter como sua principal prioridade a seguran?a dos alimentos que comercializam
Sweney, Jill Marie. "Combining Systems Methodologies to Reduce Allergen-Related Food Recalls." PDXScholar, 2015. https://pdxscholar.library.pdx.edu/open_access_etds/2373.
Повний текст джерелаLopes, Ellen Almeida. "Proposta e avaliação de uma sistemática para a implementação da norma ISO 22000: 2005 - sistemas de gestão da segurança de alimentos e exemplo prático de sua implementação." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25052016-122936/.
Повний текст джерелаA proposed methodology was developed for the implementation of a Food safety management system based on ISO 22000:2005 (NBR ISO 22000:2006). This methodology includes: A) Map of all necessary documents; B) Forms for the HACCP system planning, based on ISO 22000 plus related instruction on how to use these forms, including the preliminary steps and the 7 Principles established by Codex Alimentarius; C) Documents for ISO 22000 system verification: Checklist for system assessment, considering adequacy and implementation and a Map of communication activities. This methodology was applied to one organization of medium size, focusing on one of its product lines. This organization was identified as EXAMPLE Organization. Necessary trainings and consultancy were offered by the author, considering the knowledge level of the food safety team. After implementation was complemented by the EXAMPLE Organization, according to the organization, an assessment was performed by a team composed of 3 auditors, two of them at the ISO 22000 lead auditor level. The main objective of this audit was to evaluate the adequacy of the proposed methodology. The conclusion was that the methodology is effective and adequate to the requirements of the ISO 22000 standard. The main documentation developed was also shown as the result of the implementation. The methodology and forms developed may help organizations to reduce the time involved in the implementation of the ISO 22000 system, even though adjustments to their circumstances shall be made. The necessary adjustments shall consider the kind of the product and the related statutory and regulatory requirements.
Aragão, Maria Margarida Trigueiros Soares de. "Revisão do plano HACCP de um talho de grande distribuição alimentar." Master's thesis, Universidade de Lisboa. Faculdade de Medicina Veterinária, 2015. http://hdl.handle.net/10400.5/8590.
Повний текст джерелаO objetivo da revisão do plano HACCP, implementado no talho de uma empresa de grande distribuição alimentar, foi a correta identificação e controlo de perigos inerentes à carne e suas operações, como meio de garantir a segurança dos alimentos. O HACCP, Hazards Analysis and Critical Control Points, é um método sistemático e preventivo de controlo de perigos, aplicado transversalmente em qualquer empresa que opere com géneros alimentícios. A sua implementação norteia-se por sete princípios que permitem a construção do plano HACCP. Este plano, sendo um sistema dinâmico, necessita de ser revisto periodicamente ou sempre que haja alterações nos processos de produção ou em fatores que afetem a segurança do alimento. Esta revisão permite uma correta interligação entre os documentos que sustentam o HACCP e as operações realizadas na prática, à luz dos princípios desta metodologia. Nesta dissertação foram identificadas operações tecnológicas realizadas sobre a carne que não se encontravam documentadas no plano HACCP e que podiam potencialmente representar perigo para o consumidor. Verificou-se, igualmente, que não existiam procedimentos específicos para a produção de carpaccio, nem procedimentos relativos à receção e armazenamento de carne. Assim, as atualizações e as atividades de revisão periódicas são uma forma de alcançar um maior controlo de perigos e aumentar a eficiência do sistema de segurança dos alimentos.
ABSTRACT - Review of HACCP plan of a butcher's shop of large food distribution - The purpose of the review of HACCP plan, implemented at the butcher of a one large food distribuition, was the proper identification and control of hazards inherent in the meat and its operations, as a means of ensuring food safety. The Hazards Analysis and Critical Control Points (HACCP) is a systematic and preventive method of hazard control, applied across any organization operating with foodstuffs. Its implementation is guided by seven principles that allow the construction of the HACCP plan. This plan, being a dynamic system, needs to be reviewed periodically or whenever there are changes in production processes or factors that affect the safety of the food. This review provides a correct connection between the documents that support the HACCP and the operations carried out in practice, in the light of the principles of this methodology. In this dissertation were identified technological operations performed on the meat that had not been documented in HACCP plan, and could pontecialy pose danger to the consumer. It was also found that there were no specific procedures for the production of carpaccio, or procedures relating to the reception and storage of meat. In addition, the updates and the activities of the periodic review are one way of having greater control of hazards and increase the efficiency of the food safety system.
Mariano, Luísa Alexandra Antunes. "Qualidade dos alimentos prontos a servir do distrito de Aveiro." Master's thesis, Universidade de Aveiro, 2011. http://hdl.handle.net/10773/7972.
Повний текст джерелаNos últimos anos, observou-se um aumento do consumo de alimentos prontos a comer em estabelecimentos de restauração a nível mundial. Consequentemente, a vigilância microbiológica dos alimentos produzidos nestas unidades tornou-se uma área de grande interesse do ponto de vista da Saúde Publica. O objectivo deste estudo foi avaliar a qualidade microbiológica dos alimentos prontos a comer (alimentos cozinhados, alimentos mistos e saladas) servidos em restaurantes, escolas e lares do Distrito de Aveiro. Esta avaliação foi realizada de acordo com a legislação elaborada pelo Instituto Nacional de Saúde Dr. Ricardo Jorge. O período de estudo foi de sete anos (2004 a 2010). Foram estudadas 3295 amostras de alimentos e 2031 amostras de utensílios utilizados na confecção dos alimentos. Os alimentos e utensílios foram submetidos e avaliados através de análises microbiológicas de quantificação de microrganismos a 30°C, bolores e leveduras, coliformes totais, E. coli, S. aureus, Clostridium e presença de Listeria e Salmonella. Os resultados mostraram que os alimentos mistos foram os que apresentaram maior percentagem de amostras não satisfatórias (41%). Dos três tipos de instituições estudadas os restaurantes foram os que apresentaram alimentos com pior qualidade microbiológica (25% de amostras não satisfatórias) e os lares foram as que apresentaram menos amostras não satisfatórias (14% de amostras não satisfatórias). Nas escolas a percentagem de amostras não satisfatórias foi de 15%. Os microrganismos a 30°C foram os que mais frequentemente ultrapassaram o valor legislado (em 19% das amostras). Os microrganismos patogénicos mais implicados na má qualidade dos alimentos foram os Staphylococcus aureus (ultrapassaram o valor limite em 1% das amostras). Durante o período de estudo observou-se um aumento progressivo da qualidade microbiológica dos alimentos prontos a comer. Apesar da implementação do sistema HACCP nos estabelecimentos de restauração em Portugal em 1998, a percentagem de alimentos prontos a comer, servidos nestes estabelecimentos, que apresentam má qualidade microbiológica é ainda muito alta (18% em média).
In recent years, emerged a trend of increasing consumption of ready to eat food in catering establishments worldwide. Consequently, the microbiological surveillance of food produced in these units has become an area of great interest from the point of view of Public Health. The aim of this study was to evaluate the microbiological quality of ready to eat food (cooked food, mixed food and salads) served in restaurants, schools and nursing homes in the District of Aveiro. This evaluation was performed in accordance with the rules established by the National Institute of Health Dr. Ricardo Jorge. The study period was seven years (2004 to 2010), and were analyzed 3295 samples of food and 2031 samples of cooking utensils. The food and cooking utensils were evaluated through microbiological quantification of microorganisms at 30 ° C, yeasts and molds, total coliforms, E. coli, S. aureus, Clostridium and presence of Listeria and Salmonella. The results showed that mixed food presented the highest percentage of unsatisfactory samples (41%). Of the three types of institutions studied, the restaurants were those with the worst microbiological quality of food (25% of unsatisfactory samples) and old nursing homes showed the best quality (14% of unsatisfactory samples). In schools the percentage of unsatisfactory samples was 15%. Microorganisms at 30 ° C were the parameter that more often exceeded the legislated value (19% of samples). The pathogenic microorganisms most commonly implicated in the poor quality of food were Staphylococcus aureus (exceeded the limit in 1% of samples). During the study period there was a progressive increase in the microbiological quality of ready to eat food. Despite the implementation of HACCP in restaurants in Portugal in 1998, the percentage of ready to eat food served in these establishments that present a poor microbiological quality is still very high (18% on average).
Villet, William de Gouret. "A model for the implementation of Hazard Analysis Critical Control Points (HACCP) in the white fish industry." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52087.
Повний текст джерелаENGLISH ABSTRACT: Fish and shellfish are, with very few exceptions, generally considered safe. Food safety laws in many parts of the world are, however, requiring companies to implement programs such as Hazard Analysis Critical Control Point (HACCP) as a means of assuring food safety from harvest to consumption. In South Africa, fishing companies wishing to export products to countries such as the European Union (EU), the United Sates (US), et cetera have, over the past number of years, been required to implement HACCP. Various issues are, however at stake with regards to the successful implementation of HACCP and thus this study project is primarily focused on the application of the HACCP system to the white fish industry. The method of study involved consultation with various local authorities in order to highlight existing HACCP problems within the South African White Fish Industry. A literature survey was conducted to ascertain the requirements of various countries and international organisations and iii addition to gain an in-depth knowledge as to theworking requirements of HACCP. Prior to setting in place a HACCP system, the model reviews in detail the HACCP manual requirements and prerequisite programs required. The prerequisite programs are not limited to but include good manufacturing practices, operation and sanitation, pest control, traceability and recall procedures, customer complaint procedures, chemical control program and training. Process flow diagrams need to be developed and verified for each process and product. Once completed an analysis of the various biological, chemical and physical hazards that are likely to affect the safety of the product is conducted. The seven principles of HACCP are clarified together with how they may best be implemented and monitored, taking in to consideration the various parameters of each fish processing establishment. A brief introduction about the relationship between the HACCP system, ISO 9000 and total quality management (TOM) and the advantages and disadvantages of each system is included. The study project is completed with recommendations for further study in other food processing industries. Recommendations include, but are not limited to ensuring that current and new legislation be regularly monitored, HACCP models be developed for industries such as the shellfish industry, et cetera and that, where possible, harmonisation of the requirements be internationally agreed upon.
AFRIKAANSE OPSOMMING: Oor die algemeen word vis en skulpvis, met 'n paar uitsonderings, as veilig beskou. Internasionaal word daar deur die voedsel veiligheidswette vereis dat maatskappye aan 'n standaard naamlik HACCP ( Hazard Analysis Critical Control Point) voldoen wat verseker dat die voedsel vanaf sy oorspronklike bron tot en met by die verbruiker veilig is vir gebruik. In Suid Afrika, word oor die laaste aantal jare van alle vismaatskappye wat vis wil uitvoer na Europeuse lande of die Verenigde state, verwag om HACCP te implimenteer. Verskeie kwessies is op die spel met betrekking tot die suksesvolle implimentering van HACCP en daarom word hierdie projek gefokus op die suksesvolle implimenteering van die HACCP beginsel in die witvis bedryf. Vir die studie is plaaslike owerhede genader om vas te stel waar bestaande probleme met betrekking tot die witvis bedryf is. 'n Literatuur studie is uitgevoer om te bepaal wat die behoeftes is van verskillende lande en internationale instansies en ook om 'n indiepte kennis te bekom vir die funksionerings vereistes van HACCP. Die model beskryf volledig wat vereis word om 'n HACCP handleiding saam te stel en die voorvereiste programme wat benodig word alvorens 'n HACCP plan inwerking gestel kan word. Daar is geen beperkings ten opsigte van die voorvereiste programme nie maar dit sluit die volgende in: goeie vervaardigings praktyke, higiëne bestuur, plaagbeheer, identifiseering en produk ontrekking prosedure, verbruikersklagtes, chemikalië beheer en opleiding. Vir elke proses en produk moet daar 'n vloei diagram opgestel word. Daarna moet 'n ontleding gedoen word van alle moontlike biologiese, chemiese en fisiese gevare wat die veiligheid van 'n produk kan benadeel. Verder bespreek die studie die sewe beginsels van HACCP, die implimentering en monitering daarvan met inagneming van die uniekheid van elke prosesaanleg. 'n Kort oorsig oor die verwantskap tussen HACCP, ISO 9000 en "TQM ( Total Quality Management)" met elk se voor en nadele word ook bespreek. Die studie word afgesluit met aanbevellings vir verdere studies in die voedselprosesseringsindustrie, oor die monitering van huidige en toekomstige wetgewing, die ontwikkeling van HACCP modelle en harmonisering van internasionale en plaaslike vereistes soos ooreengekom.
Mesquita, Marizete Oliveira de. "PROCEDIMENTOS PARA AVALIAÇÃO DA QUALIDADE DA CARNE BOVINA IN NATURA NA RECEPÇÃO EM SERVIÇOS DE ALIMENTAÇÃO." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/3392.
Повний текст джерелаA recepção de carnes in natura inócuas é relevante para produção de alimentos seguros nos serviços de alimentação. Com isso, é determinada pela legislação sanitária federal, a avaliação e aprovação da matéria-prima na recepção. O objetivo deste trabalho foi desenvolver procedimentos para caracterização da qualidade de carnes bovinas in natura na recepção de serviços de alimentação. Na primeira fase, ao revisar os critérios de segurança, verificou-se que a legislação federal e normas técnicas, para os serviços de alimentação foram publicadas recentemente e apresentam uma abordagem ampla e genérica sobre a recepção da matéria-prima. É determinada a especificação dos critérios para avaliação e seleção dos fornecedores, verificação do sistema de transporte, área de recepção e inspeção da matéria-prima, através da análise da embalagem, rotulagem e temperatura. Na segunda fase, ao investigar a oferta e os procedimentos na aquisição de carnes em 35 restaurantes universitários das Instituições Federais de Ensino Superior das cinco regiões do Brasil foi observado que a carne bovina era mais frequente nas regiões Sul e Centro-oeste e a carne de frango, nas regiões Norte e Nordeste. Ainda, a oferta de produtos cárneos, superava a de suíno e de peixe em todas as regiões. A aquisição das carnes ocorria, principalmente, por meio de licitação, nos restaurantes administrados sob o sistema de autogestão, o que implicava no abastecimento de carnes por diferentes fornecedores. O nutricionista era o responsável técnico e para seleção do fornecedor, os principais critérios de segurança utilizados eram a exigência do registro do produto no Serviço de Inspeção e a regulamentação da empresa fornecedora junto à Vigilância Sanitária. As fragilidades foram relativas à estrutura físico-funcional, sistema de transporte da matéria-prima e registros e monitoramentos da temperatura. Demonstrou-se, na segunda fase da pesquisa, que os restaurantes da região Sudeste apresentaram maior percentual de adequação aos critérios higiênico-sanitários na recepção das carnes, seguidos da região Sul, Centro-Oeste, Nordeste e Norte. Na terceira fase, realizou-se um estudo de caso sobre a qualidade sanitária da carne bovina in natura aprovada na recepção de restaurante universitário de uma Instituição Federal de Ensino Superior da região Sul. Para avaliar a qualidade das carnes bovinas in natura na recepção aplicou-se um método sensorial descritivo e realizaram-se análises documentais, microbiológicas, físico-químicas e sensoriais, de amostras compostas da carne bovina magra, in natura, resfriadas, embaladas a vácuo e não maturadas, fornecidas por frigoríficos registrados no Sistema de Inspeção Federal. Os parâmetros sensoriais definidos pela equipe, para caracterizar a carne bovina in natura foram a aparência (cor, uniformidade e brilho) e odor (característico da carne fresca, metálico, a ranço e estranho). O critério sensorial foi definido por meio de associações entre as notas atribuídas pelos avaliadores e as contagens dos micro-organismos Aeróbios Mesófilos e Psicrotróficos, valores de pH, temperatura e cor instrumental das amostras de carne. A análise documental demonstrou a adequação dos procedimentos de Boas Práticas na recepção das carnes. Além disso, a experiência positiva para aprimorar a seleção de fornecedores, sistema de transporte e qualidade das carnes, na aquisição por licitação pública, com a inclusão dos critérios de segurança nos editais. Evidenciou-se, por meio das análises, que a qualidade microbiologia, físico-química e sensorial da carne bovina adquirida de fornecedores qualificados não atenderam plenamente aos parâmetros de segurança estabelecidos pelos órgãos legisladores. As correlações das variáveis indicaram que todos os testes físico-químicos, bem como, os parâmetros sensoriais, odor característico e estranho, confirmaram as contagens dos micro-organismos Aeróbios Mesófilos e os Psicrotróficos. A cor da carne foi correlacionada com as contagens de Bolores e Leveduras. Mediante as considerações extraídas nesta pesquisa, na quarta fase, foram desenvolvidos procedimentos para aquisição de carnes in natura em serviço de alimentação. São compostos por documentos relativos à avaliação e seleção de fornecedores de carnes; avaliação do sistema de transporte; auto-avaliação da área de recepção do serviço de alimentação; avaliação dos manipuladores de alimentos e responsável técnico; Inspeção da matériaprima (carnes in natura); Devolução da matéria-prima; Plano de inspeção da matéria-prima.
Oliveira, Ana Cristina Pratas de. "Sistemas de segurança dos alimentos aplicado à prestação de serviços de instalação e de exploração de máquinas de vending." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20187.
Повний текст джерелаEste estudo teve como objetivo validar as temperaturas de transporte dos alimentos refrigerados e disponibilizados em máquinas de vending de modo a garantir a sua segurança. Procedeu-se à categorização dos diversos percursos efetuados, diariamente, para abastecer as máquinas de vending e à categorização dos alimentos refrigerados de curta duração, como sandes, pastelaria e salgados. Selecionou-se um alimento de cada categoria e efetuou-se a monitorização da sua temperatura interna, assim como, a monitorização da temperatura da viatura de transporte. Determinou-se a temperatura de refrigeração que as viaturas de distribuição poderiam atingir para que a temperatura interna do género alimentício se mantivesse dentro do limite critico estabelecido na sua rotulagem. Constatou-se que, na maioria dos percursos efetuados, existe um longo período de tempo em que a temperatura da viatura e do alimento, se mantém acima dos limites críticos estabelecidos. Foram identificadas falhas ao nível da implementação de pré-requisitos, tais como a seleção e controlo de fornecedores, as atividades de manutenção preventiva do sistema de refrigeração das viaturas e as boas práticas nas atividades de carregamento das viaturas em armazém. Verificou-se ainda, falhas ao nível da metodologia de controlo das temperaturas das viaturas durante os percursos. Devem ser implementadas pela Organização um conjunto de ações que possam corrigir as não conformidades identificadas no estudo. Torna-se necessário efetuar uma revisão do sistema de gestão da segurança dos alimentos da Organização com base no conhecimento gerado pelo estudo. As medidas corretivas a implementar devem ser alvo de acompanhamento, de avaliação da eficácia e do impacto que estas ações podem gerar na segurança dos alimentos.
The aim of this study was to validate the transport temperatures of the refrigerated food and available in the vending machines, to ensure their safety. The categorization of the multiple routes taken daily to supply the vending machines and the categorization of the refrigerated food of short duration, such as sandwiches, pastries and salted ones, was performed. It was selected one food of each category and monitored internal temperature, as well, the temperature of transport vehicle. The refrigeration temperature that the delivering vehicles could reach was determinate, in order that the internal temperature of the food could remained within the critical limit established on its label. In most of the routes taken was found, that there is a long period in which the temperature of the vehicles and the food remains above the established critical limits. Failures were identified in the implementation of the prerequisites, such as, supplier selection and control, preventive maintenance activities of the vehicle cooling system and good practices in the loading vehicles. There were also fails in the methodology of controlling vehicle temperatures during the journeys. Should be implemented by the organization a set of actions that can correct the nonconformities identified in the study. It's necessary to carry out a review of the organization's food safety management system based in the knowledge generated by the study. The corrective measures to be implemented should be monitored, evaluated the effectiveness and the impact that these actions can have on food safety.
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Goutondji, Leopoldine E. S. Abul. "Preventing water pollution by dairy by-products risk assessment and comparison of legislation in Benin and South Africa /." Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-10302008-165039/.
Повний текст джерелаCorreia, Angela de Fatima Kanesaki. "Implementação de um sistema de qualidade para laboratório de análise sensorial baseado no sistema de boas práticas." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-10082005-152059/.
Повний текст джерелаThis dissertation had like purpose the Quality System implementation in the food industry sensory analysis laboratory, using the principles of Good Laboratory Practices (GLP) and Good Manufacturing Practices (GMP), aiming to contemplate the analytical and processual aspects. For this purpose, was made an examination of basic rules and principles established by the Good Practices related to the organizational structure, the managing activities and the necessary criteria to the sensory analysis laboratory operation, assuring the systematic of the operations standardization and optimization. The sensory analysis laboratory presents exclusive characteristics that are contemplated in the food handling activities, during the samples preparation and the analytical activities carried out by the panelists. Due to the specificity of the activities developed, it was necessary the elaboration of specific procedures, taking into account all of the inherent aspects to the operations, facilities, equipments, analysis, products and persons. After the Quality System implementation process, it was carried out the monitoring and verification by the periodic audits criterion, previously programmed. The results of the implementation process showed the Quality System applicability in the range of the sensory analysis laboratory activities, in consonance to the GLP and GMP principles. The monitoring and verification process was possible, by the audits activities, to promote the stabilization and the improvement of the implemented system.
Mestre, João Miguel do Couto. "Revisão de um sistema HACCP de uma plataforma de logística de distribuição de alimentos." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2018. http://hdl.handle.net/10400.5/15004.
Повний текст джерелаO objetivo do trabalho consistiu na revisão do sistema HACCP do armazém de produtos refrigerados, mais especificamente de Laticínios, face a alterações nos procedimentos efetuados pela organização. A Logística pode definir-se como o processo de planeamento, implementação e controlo da circulação e armazenamento de produtos de forma a satisfazer as necessidades dos consumidores, não se limitando apenas ao comércio de produtos. A diferença entre a Logística de produtos alimentares e de outro tipo de produtos consiste nas condições de conservação utilizadas, no tipo e na integridade das embalagens e no seu transporte. Um sistema HACCP é um método sistemático e cientificamente comprovado para identificar perigos específicos e criar medidas para os controlar, de forma a garantir a segurança dos alimentos “do prado ao prato”. Qualquer sistema HACCP deve ser adaptado e atualizado mediante a situação de cada empresa e, também, quando se observam alterações na Operação realizada, que pode afetar a segurança dos alimentos. Nesta dissertação foram identificados os perigos para cada tipo de produto existente no armazém, referente aos Laticínios, bem como os associados a cada uma das etapas do processo logístico realizadas no armazém. Após uma análise de perigos qualitativa, procedeu-se à identificação de pontos críticos de controlo, não tendo sido identificados nenhum, face à simplicidade da Operação, ao correto cumprimento do código de boas práticas implementado, bem como ao histórico de monitorização e verificação do sistema HACCP da organização. A revisão e atualização do sistema de autocontrolo implementado permitem a garantia de que os produtos comercializados estão prontos a ser consumidos sem repercussões na saúde dos consumidores.
ABSTRACT - HACCP system revision of a Logistics platform for food distribution - The main goal of this work was to review the HACCP system of the warehouse containing chilled products, more specifically dairy products, because some procedures were changed by the organization. Logistics can be defined as the process of planning, implementation and control of the movements and storage of products in order to satisfy consumer’s needs and therefore not being limited to product selling. The difference between the Logistics of food products and other types of products is the importance of the preservation measures, the type and integrity of packaging used as well as transportation. A HACCP system is a systematic and scientifically proven method used to identify critical control points and create control measures for them to assure food safety “from farm to fork”. Any HACCP system must be adapted and updated considering each company’s situation, and also when there’s any changes in the whole operation, which may affect the safety of the products. In this dissertation the hazards for each type of dairy product found in the warehouse were identified, as well as the hazards related to the logistic steps processes in practice there. After a qualitative hazard analysis, the critical control points were identified, which in this case none was considered regarding the simplicity of the whole operation, the Good Practices of Hygiene correctly implemented and the historic behavior regarding monitoring and verification actions of the implemented HACCP system. The review and constant update of these systems allow us, with more certainty, to guarantee that the products sold are safe to be consumed without consequences to the consumers’ health.
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