Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant

Detalhes bibliográficos
Autor(a) principal: Favaro, Simone Palma
Data de Publicação: 2004
Outros Autores: Nogueira, Rosicler Balduino, Yonemitsu, Clarice Fujiko, Shimokomaki, Massami
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2051
Resumo: The possibility of Hazard Analysis and Critical Control Points – HACCP- system implementation was evaluated at University Restaurant (UR) of State University of Londrina (UEL). A study was designed to assure the safety of vegetables served as raw salad. Lettuce salad was taken as example. After checking the Good Manufacturing Practice it was verified further that UR presented the necessary conditions to allow the HACCP system implementation for this product. The chemical, physical and biological hazards were checked throughout lettuce salad preparation and the critical control points were identified at raw material (CCP chemical), washing (physical CCP) and disinfecting step (biological CCP). Preventive and monitoring measures were also established in order to assure a safe lettuce salad provided by the UEL-UR.
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spelling Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurantPossibilidade de implementação de um programa de análise de perigo e pontos críticos de controle (APPCC) na preparação de salada de alface no restaurante universitário da Universidade Estadual de LondrinaFood safetyLettuce saladHACCPUniversity restaurant.Segurança alimentarSalada de alfaceAPPCCRestaurante universitário.The possibility of Hazard Analysis and Critical Control Points – HACCP- system implementation was evaluated at University Restaurant (UR) of State University of Londrina (UEL). A study was designed to assure the safety of vegetables served as raw salad. Lettuce salad was taken as example. After checking the Good Manufacturing Practice it was verified further that UR presented the necessary conditions to allow the HACCP system implementation for this product. The chemical, physical and biological hazards were checked throughout lettuce salad preparation and the critical control points were identified at raw material (CCP chemical), washing (physical CCP) and disinfecting step (biological CCP). Preventive and monitoring measures were also established in order to assure a safe lettuce salad provided by the UEL-UR.Foi desenvolvida uma avaliação sobre a possibilidade de implementar um programa de um sistema de Análise de Perigo e Pontos Críticos de Controle – APPCC, visando assegurar a inocuidade de hortaliças servidas como salada crua no Restaurante Universitário (RU) da Universidade Estadual de Londrina, tomando-se como exemplo, a salada de alface. Avaliados os procedimentos das Boas Práticas de Fabricação, foi verificado que o RU apresentou boa parte dos requisitos necessários para que seja implantado o sistema APPCC. Foram listados os perigos químicos, físicos e biológicos para cada etapa da produção de salada de alface. Como pontos críticos de controle foram identificadas as etapas de recebimento (PCC químico), lavagem (PCC físico) e desinfecção (PCC biológico) e estabelecidas as medidas preventivas e de monitoramento.UEL2004-02-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/205110.5433/1679-0359.2001v22n2p185Semina: Ciências Agrárias; Vol. 22 No. 2 (2001); 185-190Semina: Ciências Agrárias; v. 22 n. 2 (2001); 185-1901679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2051/1761Favaro, Simone PalmaNogueira, Rosicler BalduinoYonemitsu, Clarice FujikoShimokomaki, Massamiinfo:eu-repo/semantics/openAccess2009-05-18T13:38:37Zoai:ojs.pkp.sfu.ca:article/2051Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2009-05-18T13:38:37Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant
Possibilidade de implementação de um programa de análise de perigo e pontos críticos de controle (APPCC) na preparação de salada de alface no restaurante universitário da Universidade Estadual de Londrina
title Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant
spellingShingle Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant
Favaro, Simone Palma
Food safety
Lettuce salad
HACCP
University restaurant.
Segurança alimentar
Salada de alface
APPCC
Restaurante universitário.
title_short Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant
title_full Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant
title_fullStr Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant
title_full_unstemmed Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant
title_sort Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant
author Favaro, Simone Palma
author_facet Favaro, Simone Palma
Nogueira, Rosicler Balduino
Yonemitsu, Clarice Fujiko
Shimokomaki, Massami
author_role author
author2 Nogueira, Rosicler Balduino
Yonemitsu, Clarice Fujiko
Shimokomaki, Massami
author2_role author
author
author
dc.contributor.author.fl_str_mv Favaro, Simone Palma
Nogueira, Rosicler Balduino
Yonemitsu, Clarice Fujiko
Shimokomaki, Massami
dc.subject.por.fl_str_mv Food safety
Lettuce salad
HACCP
University restaurant.
Segurança alimentar
Salada de alface
APPCC
Restaurante universitário.
topic Food safety
Lettuce salad
HACCP
University restaurant.
Segurança alimentar
Salada de alface
APPCC
Restaurante universitário.
description The possibility of Hazard Analysis and Critical Control Points – HACCP- system implementation was evaluated at University Restaurant (UR) of State University of Londrina (UEL). A study was designed to assure the safety of vegetables served as raw salad. Lettuce salad was taken as example. After checking the Good Manufacturing Practice it was verified further that UR presented the necessary conditions to allow the HACCP system implementation for this product. The chemical, physical and biological hazards were checked throughout lettuce salad preparation and the critical control points were identified at raw material (CCP chemical), washing (physical CCP) and disinfecting step (biological CCP). Preventive and monitoring measures were also established in order to assure a safe lettuce salad provided by the UEL-UR.
publishDate 2004
dc.date.none.fl_str_mv 2004-02-28
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado por pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2051
10.5433/1679-0359.2001v22n2p185
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2051
identifier_str_mv 10.5433/1679-0359.2001v22n2p185
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2051/1761
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 22 No. 2 (2001); 185-190
Semina: Ciências Agrárias; v. 22 n. 2 (2001); 185-190
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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