Certificação FSSC 22000 em indústrias de alimentos: uma revisão

• Autor(a) principal: Bastos, Rayssa Lariella Lima
• Data de Publicação: 2021
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/61697
• topic: Certificação; FSSC 22000; Indústria de alimentos; Segurança de alimentos

With the advancement of technology and greater access to information, consumers are increasingly demanding about food quality and safety. One way to keep organizations in a prominent place in the consumer market is certifications. FSSC 22000 (Food Safety System Certification) is a scheme that unites standards accepted by several countries and that adds real value to organizations. It is composed of the joining of ISO 22000, which is a food safety and management standard, with the technical specifications for sector-specific prerequisite programs (PRPs), such as ISO / TS 22002-1 and Additional FSSC 22000 Requirements . The scheme emerged from the need to harmonize existing food safety standards. Certification in the standard is carried out by independent and accredited certification bodies, and for this the company must have a Food Safety Management System implemented in accordance with the ISO 22000 standard, which encompasses good manufacturing practices, HACCP plan and a well-developed quality management system, in addition to having the support of senior management. In this context, a bibliographic survey was carried out on the main aspects of the FSSC 22000 certification scheme in food industries and its importance to food safety. Whether due to customer demand, or the company's own need to have a certification in a food management and safety standard, certification in FSSC 22000 is very important and has a series of benefits, such as expansion of the domestic market or the start of activities in the international market, greater process control and final product safety.