Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
Texto Completo: | https://tede.ufrrj.br/jspui/handle/tede/401 |
Resumo: | Food Safety Management Systems are important prevention methods employed in production lines and have been successfully applied in various industries worldwide. This study aimed to establish a general food safety management system in a production line for frozen fillets in a company that operates in the segment processing, marketing and distributing fish. There was an audit for diagnosis, applying a check-list, before and after training officials in GMP and applied to a ?decision tree? for the determination of Critical Control Points. To assess the sanitary-hygienic conditions there was a microbial count on utensils and hands of officials, a count of mesophiles aerobic, total coliform and Estafilococos coagulase positive. These tests were performed before and after the training of employees of the series in GMP. There were a number of non-compliance in different sectors of the plant, which after training and adjustments were reduced. The load for microbial counts of aerobic mesofilos in the hands of handlers was reduced after the training in GMP, while other groups of microorganisms had low or were not detected. As for equipment, after implementation of GMP there were very low counts detected or no presence of the searched microorganisms. There were detected three CCP: the first one on the receipt of raw materials to control biological and chemical hazards, the second CCP on a second stage of filleting to control physical hazards, and the third on the stage of storage to control biological hazards. Measures to basic prevention for these hazards were the effective implementation of GMP, temperature control, raw material inspection, product inspection in candle table, in addition to adequated sanitation of utensils, equipments and employee?s hygiene. The application of the management system to improve safety in all stages of the production process, from the raw material for processing in the unit until the shipment of finished products, resulted in reduction of nonconformities. It was observed reductions on microbial contamination of the developer?s hands, utensils and equipment, therefore, reducing the risk to the consumer?s health. It was also accomplished better management results, such as increased sales and less quantity of discards. |
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Gaspar, Arlene501.122.107-59Costa, Stella Regina Reis da712.314.127-04http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787530A9072.457.897-89Oliveira, Walace Fernando da Silva2016-04-28T14:54:36Z2009-01-232008-05-29OLIVEIRA, Walace Fernando da Silva. Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado. 2008. 110 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2008.https://tede.ufrrj.br/jspui/handle/tede/401Food Safety Management Systems are important prevention methods employed in production lines and have been successfully applied in various industries worldwide. This study aimed to establish a general food safety management system in a production line for frozen fillets in a company that operates in the segment processing, marketing and distributing fish. There was an audit for diagnosis, applying a check-list, before and after training officials in GMP and applied to a ?decision tree? for the determination of Critical Control Points. To assess the sanitary-hygienic conditions there was a microbial count on utensils and hands of officials, a count of mesophiles aerobic, total coliform and Estafilococos coagulase positive. These tests were performed before and after the training of employees of the series in GMP. There were a number of non-compliance in different sectors of the plant, which after training and adjustments were reduced. The load for microbial counts of aerobic mesofilos in the hands of handlers was reduced after the training in GMP, while other groups of microorganisms had low or were not detected. As for equipment, after implementation of GMP there were very low counts detected or no presence of the searched microorganisms. There were detected three CCP: the first one on the receipt of raw materials to control biological and chemical hazards, the second CCP on a second stage of filleting to control physical hazards, and the third on the stage of storage to control biological hazards. Measures to basic prevention for these hazards were the effective implementation of GMP, temperature control, raw material inspection, product inspection in candle table, in addition to adequated sanitation of utensils, equipments and employee?s hygiene. The application of the management system to improve safety in all stages of the production process, from the raw material for processing in the unit until the shipment of finished products, resulted in reduction of nonconformities. It was observed reductions on microbial contamination of the developer?s hands, utensils and equipment, therefore, reducing the risk to the consumer?s health. It was also accomplished better management results, such as increased sales and less quantity of discards.Sistemas de gest?o de seguran?a de alimentos constituem importantes m?todos preventivos empregados em linhas de produ??o, tendo sido aplicados com sucesso em v?rias ind?strias em todo o mundo. Este trabalho teve como objetivo geral implantar um sistema de gest?o de seguran?a de alimentos em uma linha de produ??o de file de peixe congelado, de uma empresa que atua no segmento de beneficiamento, comercializa??o e distribui??o de pescado. Realizou-se uma auditoria para diagn?stico, aplicando um check-list, antes e ap?s treinamento dos funcion?rios em BPF e aplicou-se a ?rvore decis?ria para determina??o dos Pontos Cr?ticos de Controle (PCC). Para avaliar as condi??es higi?nico-sanit?rias realizou-se contagem microbiana nos utens?lios e m?os dos funcion?rios, atrav?s de contagens de mes?filos aer?bios, coliformes totais e Estafilococos coagulase positiva. Essas an?lises foram realizadas antes e ap?s os treinamentos dos colaboradores da linha de produ??o em BPF. Foram detectadas diversas n?o conformidades em diferentes setores da ind?stria, que ap?s treinamento e adequa??es foram reduzidas. A carga microbiana para contagens de mesofilos aer?bios nas m?os dos manipuladores foi reduzida ap?s os treinamentos em BPF, enquanto os outros grupos de microrganismos tiveram contagem baixa ou n?o foram detectados. Em rela??o aos equipamentos ap?s a implanta??o das BPF observaram-se contagens bastante reduzidas ou n?o foram detectados presen?a dos microorganismos pesquisados. Foram estabelecidos tr?s PCC: um primeiro na etapa da recep??o da mat?ria-prima para controle de perigos biol?gicos e qu?micos, um segundo na etapa de filetagem para controle dos perigos f?sicos, e um terceiro na etapa de estocagem para controle de perigos biol?gicos. Medidas b?sicas para preven??o para esses perigos foi ? efetiva implanta??o das BPF, controles de temperatura, inspe??o da mat?ria-prima, inspe??o de produto em candle table, al?m da higieniza??o adequada de colaboradores, utens?lios e equipamentos. A implanta??o do sistema de gest?o da garantia da seguran?a, em todas as etapas do processo, desde a entrada da mat?ria-prima na unidade de processamento at? a sua expedi??o, refletiu em redu??o das n?o conformidades observadas inicialmente, bem como, da contamina??o microbiana das m?os dos colaboradores, utens?lios e equipamentos, diminuindo conseq?entemente o risco ? sa?de do consumidor, apresentando tamb?m resultados operacionais satisfat?rios, tais como, aumento das vendas e diminui??o das devolu??es.Made available in DSpace on 2016-04-28T14:54:36Z (GMT). No. of bitstreams: 1 2008 - Walace Fernando da Silva Oliveira.pdf: 986385 bytes, checksum: aceb7ce30bbe04b63ae316098ce48fe9 (MD5) Previous issue date: 2008-05-29application/pdfhttps://tede.ufrrj.br/retrieve/3954/2008%20-%20Walace%20Fernando%20da%20Silva%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/18380/2008%20-%20Walace%20Fernando%20da%20Silva%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/24670/2008%20-%20Walace%20Fernando%20da%20Silva%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/31067/2008%20-%20Walace%20Fernando%20da%20Silva%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/37457/2008%20-%20Walace%20Fernando%20da%20Silva%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/43807/2008%20-%20Walace%20Fernando%20da%20Silva%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/50201/2008%20-%20Walace%20Fernando%20da%20Silva%20Oliveira.pdf.jpghttps://tede.ufrrj.br/retrieve/56669/2008%20-%20Walace%20Fernando%20da%20Silva%20Oliveira.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiapescadosPCCcolaboradoresBPFfishesemployeeCi?ncia e Tecnologia de AlimentosImplanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congeladoApplication of food safety management system. 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dc.title.por.fl_str_mv |
Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado |
dc.title.alternative.eng.fl_str_mv |
Application of food safety management system. Study of case: line of production frozen filet fish |
title |
Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado |
spellingShingle |
Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado Oliveira, Walace Fernando da Silva pescados PCC colaboradores BPF fishes employee Ci?ncia e Tecnologia de Alimentos |
title_short |
Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado |
title_full |
Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado |
title_fullStr |
Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado |
title_full_unstemmed |
Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado |
title_sort |
Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado |
author |
Oliveira, Walace Fernando da Silva |
author_facet |
Oliveira, Walace Fernando da Silva |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Gaspar, Arlene |
dc.contributor.advisor1ID.fl_str_mv |
501.122.107-59 |
dc.contributor.advisor-co1.fl_str_mv |
Costa, Stella Regina Reis da |
dc.contributor.advisor-co1ID.fl_str_mv |
712.314.127-04 |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787530A9 |
dc.contributor.authorID.fl_str_mv |
072.457.897-89 |
dc.contributor.author.fl_str_mv |
Oliveira, Walace Fernando da Silva |
contributor_str_mv |
Gaspar, Arlene Costa, Stella Regina Reis da |
dc.subject.por.fl_str_mv |
pescados PCC colaboradores BPF |
topic |
pescados PCC colaboradores BPF fishes employee Ci?ncia e Tecnologia de Alimentos |
dc.subject.eng.fl_str_mv |
fishes employee |
dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
description |
Food Safety Management Systems are important prevention methods employed in production lines and have been successfully applied in various industries worldwide. This study aimed to establish a general food safety management system in a production line for frozen fillets in a company that operates in the segment processing, marketing and distributing fish. There was an audit for diagnosis, applying a check-list, before and after training officials in GMP and applied to a ?decision tree? for the determination of Critical Control Points. To assess the sanitary-hygienic conditions there was a microbial count on utensils and hands of officials, a count of mesophiles aerobic, total coliform and Estafilococos coagulase positive. These tests were performed before and after the training of employees of the series in GMP. There were a number of non-compliance in different sectors of the plant, which after training and adjustments were reduced. The load for microbial counts of aerobic mesofilos in the hands of handlers was reduced after the training in GMP, while other groups of microorganisms had low or were not detected. As for equipment, after implementation of GMP there were very low counts detected or no presence of the searched microorganisms. There were detected three CCP: the first one on the receipt of raw materials to control biological and chemical hazards, the second CCP on a second stage of filleting to control physical hazards, and the third on the stage of storage to control biological hazards. Measures to basic prevention for these hazards were the effective implementation of GMP, temperature control, raw material inspection, product inspection in candle table, in addition to adequated sanitation of utensils, equipments and employee?s hygiene. The application of the management system to improve safety in all stages of the production process, from the raw material for processing in the unit until the shipment of finished products, resulted in reduction of nonconformities. It was observed reductions on microbial contamination of the developer?s hands, utensils and equipment, therefore, reducing the risk to the consumer?s health. It was also accomplished better management results, such as increased sales and less quantity of discards. |
publishDate |
2008 |
dc.date.issued.fl_str_mv |
2008-05-29 |
dc.date.available.fl_str_mv |
2009-01-23 |
dc.date.accessioned.fl_str_mv |
2016-04-28T14:54:36Z |
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OLIVEIRA, Walace Fernando da Silva. Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado. 2008. 110 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2008. |
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https://tede.ufrrj.br/jspui/handle/tede/401 |
identifier_str_mv |
OLIVEIRA, Walace Fernando da Silva. Implanta??o de sistemas de gest?o para garantia da seguran?a de alimentos. Estudo de caso: linha de fabrica??o de file de peixe congelado. 2008. 110 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2008. |
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Universidade Federal Rural do Rio de Janeiro |
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UFRRJ |
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Brasil |
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Instituto de Tecnologia |
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Universidade Federal Rural do Rio de Janeiro |
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