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Implementação do sistema HACCP em estabelecimentos de restauração e bebidas
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Abstract(s)
Os objetivos deste trabalho foram avaliar a aplicação do sistema HACCP em estabelecimentos de restauração e bebidas, verificando se ocorreram melhorias significativas daí resultantes, se os estabelecimentos apresentavam alguma tendência de comportamento e quais as suas principais dificuldades. Assim, analisaram-se dados resultantes da aplicação de uma check-list e das análises microbiológicas efetuadas a alimentos, água, superfícies e utensílios, e às mãos, tendo-se constatado que inicialmente existia desconhecimento da legislação, tornando crucial o apoio das empresas de consultoria. Além disso, concluiu-se que nenhum estabelecimento alcançou o cumprimento total dos requisitos devido às dificuldades verificadas, principalmente a nível das infraestruturas e respetiva manutenção, devido à falta de recursos financeiros, e no preenchimento de registos pela falta de motivação e supervisão, comprometendo a monitorização dos PCC’s.
Os resultados das análises microbiológicas foram satisfatórios, indicando que estarão a ser cumpridas as boas práticas de higiene e de confeção.
The objectives of this work were to evaluate the application of HACCP in food and beverage establishments, checking if occurred significant improvements resulting therefrom, whether the establishments had a tendency of behavior and which were their main difficulties. Thus, was analyzed the data resulting from application of a checklist and microbiological analysis carried out on food, water, surfaces and utensils, and hands, it was found that initially there was ignorance of legislation, making it crucial support from consulting companies. Moreover, it was concluded that no establishment has achieved total compliance with the requirements because of difficulties, mostly in infrastructure and maintenance due to lack of financial resources, and filling of records by the lack of motivation and supervision, compromising the monitoring of CCPs. The results of microbiological analysis were satisfactory, indicating they are being complied with good hygiene and cooking practices.
The objectives of this work were to evaluate the application of HACCP in food and beverage establishments, checking if occurred significant improvements resulting therefrom, whether the establishments had a tendency of behavior and which were their main difficulties. Thus, was analyzed the data resulting from application of a checklist and microbiological analysis carried out on food, water, surfaces and utensils, and hands, it was found that initially there was ignorance of legislation, making it crucial support from consulting companies. Moreover, it was concluded that no establishment has achieved total compliance with the requirements because of difficulties, mostly in infrastructure and maintenance due to lack of financial resources, and filling of records by the lack of motivation and supervision, compromising the monitoring of CCPs. The results of microbiological analysis were satisfactory, indicating they are being complied with good hygiene and cooking practices.
Description
Dissertação de mestrado em Sistemas de Prevenção e Controlo Alimentar, apresentada na Escola Superior Agrária de Santarém, Instituto Politécnico de Santarém
Keywords
Indústria de restauração Higiene dos alimentos HACCP Análise microbiológica Sistema de controlo Manipulação dos alimentos Equipamento Desinfecção Food service industry Food hygiene Microbiological analysis HACCP Food handling Equipment Disinfection
Citation
Vitória, Liliana Isabel Alves (2011). Implementação do sistema HACCP em estabelecimentos de restauração e bebidas. 92p. Dissertação de mestrado em Sistemas de Prevenção e Controlo Alimentar, Escola Superior Agrária de Santarém, Instituto Politécnico de Santarém. Disponível em:http://hdl.handle.net/10400.15/1156