Sistema de gestÃo de seguranÃa de alimentos: uma abordagem da implantaÃÃo da norma NBR ISO 22000:2006 â em uma indÃstria do Estado de Pernambuco

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

The growth of the population and the increase in demand for ready food for consumption led governments to edit laws and regulatory standards in order to ensure the best quality of the product and force compliance with minimum requirements of hygiene and sanitation. One way to achieve high standards of quality and reliability of food is the implementation of food safety programs some mandatory, as the program of Good Manufacturing Practices (GMP), and others recommended, as the Hazard Analysis and Critical Control Point system (HACCP). These programs have as major goal to ensure the integrity of the food and the health of consumers. In September 2005 the International Organization for Standardization (ISO) published a new International Standard designed to ensure safe food supply chains worldwide- ISO 22000. This standard is intended to demonstrate that the organization has ability to control food safety hazards in order to constantly provide safe end products that meet both the requirements agreed with the customer and those of applicable food regulations. Its structure is compatible with ISO 9001:2000 â quality management system. It was published in Brazil by the Brazilian Association of Technical Standards (ABNT) in July 2006: the ABNT NBR ISO 22000 - Food Safety Management Systems - Requirements for any organization in the food chain. This research evaluates the relevant aspects in the implementation process of ISO 22000, in a food industry in the state of Pernambuco, in which the GMP and HACCP plan were established. For this it was necessary a bibliographical revision of related subjects: quality evolution, management systems, food safety and the GMP and HACCP programs, as well as a study of standard NBR ISO 22000 requirements. Subsequently the stages of this process were described. At the end of the research was possible to notice as consequential benefits: increasing food safety through the application of efficient control mechanisms, a bigger awareness and commitment of employees with the company goals and safety food principles. It was also noticed that the GMP and HACCP are essential pre-requisite for the implementation of ISO 22000 and its correlation with ISO 9001

ASSUNTO(S)

normatizaÃÃo appcc bpf food safety, standardization, gmp, haccp, quality management. seguranÃa de alimentos gestÃo da qualidade engenharia mecanica

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