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Revalidação do Plano HACCP da Lusiaves
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Atualmente, com o mercado cada vez mais cauteloso e exigente, um bom sistema de gestão da segurança alimentar é indispensável para a competitividade, sustentabilidade e reputação das empresas do setor alimentar.
A garantia de alimentos seguros e de elevada qualidade conduz ao bem-estar e saúde pública da População, reforçando a confiança dos consumidores pelo trabalho desenvolvido na Indústria Alimentar levando à prevenção de doenças com origem nos alimentos.
A carne de frango é uma das principais e mais consumidas fontes de proteína animal, em todo o mundo, devido principalmente ao seu elevado valor nutricional, ao preço acessível e à versatilidade de inclusão na dieta do dia-a-dia.
O aumento do consumo de carne de frango torna mais crítico o investimento em sistemas eficazes de segurança alimentar, uma vez que este alimento é muito perecível e apresenta características físico-químicas como elevado teor de água, pH favorável e elevado teor nutricional, que favorecem o crescimento microbiano. Entre os microrganismos de interesse, destacam-se Salmonella spp., Campylobacter spp., Escherichiacoli e Listeria monocytogenes, patogénicos frequentemente associados à cadeia de valor da carne de aves, incluindo o frango.
O presente trabalho centrou-se na revalidação do plano HACCP da Lusiaves, uma das maiores e mais conceituadas unidades fabris de produção de carne de frango em Portugal, abordando os desafios e oportunidades inerentes a este processo num ambiente industrial dinâmico.
Neste sentido, procedeu-se à descrição do conjunto de metodologias adotadas para a revisão/revalidação sistemática do HACCP, bem como a atualização dos pontos críticos de controlo (PCC) e os programas de pré-requisitos operacionais (PPRO), garantindo a conformidade com os requisitos legais, normativos e as expectativas dos clientes e organismos de certificação.
Com os resultados apresentados, a importância da revalidação periódica para a segurança alimentar, a qualidade dos produtos e o sucesso a longo prazo das organizações da indústria alimentar, é reforçada, principalmente numa indústria de produção de carne de frango.
Currently, with the market becoming increasingly cautious and demanding, a good food safety management system is indispensable for the competitiveness, sustainability, and reputation of companies in the food sector. Ensuring safe and high-quality food contributes to the well-being and public health of the population, strengthening consumer confidence in the work carried out by the Food Industry and leading to the prevention of foodborne diseases. Chicken meat is one of the main and most consumed sources of animal protein worldwide, mainly due to its high nutritional value, affordable price, and versatility in being included in the daily diet. The increased consumption of chicken meat makes investment in effective food safety systems more critical, since this food is highly perishable and has physicochemical characteristics such as high-water content, favorable pH, and high nutritional content, which favor microbial growth. Among the microorganisms of concern are Salmonella spp., Campylobacter spp., Escherichia coli, and Listeria monocytogenes, pathogens frequently associated with the poultry meat value chain, including chicken. The present work focused on the revalidation of the HACCP plan of Lusiaves, one of the largest and most reputable poultry meat production plants in Portugal, addressing the challenges and opportunities inherent in this process within a dynamic industrial environment. To this end, the set of methodologies adopted for the systematic review/revalidation of the HACCP was described, as well as the updating of the critical control points (CCP) and operational prerequisite programs (OPRP), ensuring compliance with legal and regulatory requirements, as well as with the expectations of customers and certification bodies. The results presented reinforce the importance of periodic revalidation for food safety, product quality, and the long-term success of organizations in the food industry, especially in the poultry meat production sector.
Currently, with the market becoming increasingly cautious and demanding, a good food safety management system is indispensable for the competitiveness, sustainability, and reputation of companies in the food sector. Ensuring safe and high-quality food contributes to the well-being and public health of the population, strengthening consumer confidence in the work carried out by the Food Industry and leading to the prevention of foodborne diseases. Chicken meat is one of the main and most consumed sources of animal protein worldwide, mainly due to its high nutritional value, affordable price, and versatility in being included in the daily diet. The increased consumption of chicken meat makes investment in effective food safety systems more critical, since this food is highly perishable and has physicochemical characteristics such as high-water content, favorable pH, and high nutritional content, which favor microbial growth. Among the microorganisms of concern are Salmonella spp., Campylobacter spp., Escherichia coli, and Listeria monocytogenes, pathogens frequently associated with the poultry meat value chain, including chicken. The present work focused on the revalidation of the HACCP plan of Lusiaves, one of the largest and most reputable poultry meat production plants in Portugal, addressing the challenges and opportunities inherent in this process within a dynamic industrial environment. To this end, the set of methodologies adopted for the systematic review/revalidation of the HACCP was described, as well as the updating of the critical control points (CCP) and operational prerequisite programs (OPRP), ensuring compliance with legal and regulatory requirements, as well as with the expectations of customers and certification bodies. The results presented reinforce the importance of periodic revalidation for food safety, product quality, and the long-term success of organizations in the food industry, especially in the poultry meat production sector.
Descrição
Palavras-chave
HACCP PCC PPRO ISO 22000 IFS Food SGSA