Proposta de integração entre BPF, APPCC, PAS 220:2008 e a NBR ISO 22000:2006 para indústrias de alimentos

• Autor(a) principal: Nicoloso, Tatiana Ferreira
• Data de Publicação: 2010
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Manancial - Repositório Digital da UFSM
• Texto Completo: http://repositorio.ufsm.br/handle/1/8161
• topic: Segurança de alimentos; APPCC; BPF; Food safety; HACCP; GMP; CNPQ::ENGENHARIAS::ENGENHARIA DE PRODUCAO

In Portuguese, safety means the condition of somebody or something that you can trust. So, food security is related to the consumer trust in receiving an enough amount of food for survival; while the safety of food means the consumer trust in food that does not damage health. Food safety patterns should be the same, no matter what the level of market development is, but this is not the Western and Eastern perception. So, there is a need to improve the quality systems in the Brazilian market in order to guarantee safety and food quality. This can be done by implementing tools and standards that ensure food safety. Therefore, the main purpose of this work is to propose an integration model of the tools of Good Manufacturing Practice (GMP), the Publicly Available Specification (PAS 220:2008), the Hazard Analysis and Critical Control Point System (HACCP) and the NBR ISO 22000: 2006 standard Food Safety Management System (FSMS). In order to do that, we have included a literature review of the related topics as well as a description of the NBR ISO 22000. Afterwards, we have described the methodology used, the interpretation of the tools and standard requirements in an integrated way, so as some recommendation for their requirement implementation. Based on the results obtained in this study, we believe that the integration proposal and the recommendations for the tools implementation HACCP, PAS 220:2008 and Good Manufacturing Practice (GMP), associated with the NBR ISO 22000 standard, presented in this paper, may help food companies reach high quality levels and the innocuity of the food produced.