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Publication
Sistema de fraude alimentar segundo a norma BRC food safety versão 8
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Advisor(s)
Abstract(s)
Cada vez mais, há a exigência de requisitos que garantam a autenticidade dos géneros alimentícios. A indignação causada por fraudes alimentares recentes provocou insegurança aos consumidores.
Mesmo com a exigência que tem sido cada vez maior, ainda continua a haver falhas e contaminações em toda a cadeia alimentar e a intenção de fraude continua a existir. Por isso, a União Europeia criou a definição de fraude alimentar e criou critérios operacionais para o seu combate.
Em qualquer fase da cadeia alimentar, a segurança alimentar tem uma elevada importância na proteção dos consumidores e nos cumprimentos da legislação, por isso ao longo dos anos foram criadas várias normas de segurança alimentar, entre a qual, a British Retail Consortium (BRC) Global Standart for Food Safety criou vários requisitos para ajudar as empresas a cumprir a legislação de segurança alimentar e fornecer diretrizes para o fabrico de produtos alimentares que sejam seguros e de qualidade.
No âmbito deste projeto final desenvolveu-se um sistema de fraude alimentar baseado no plano de controlo de autenticidade e vulnerabilidade das matérias-primas segundo a norma BRC food safety versão 8.
Foi concretizado por três fases fundamentais, a primeira: a identificação da probabilidade de ocorrência da fraude e da capacidade de deteção, onde foi realizada a matriz de risco, baseada nas necessidades da empresa; a segunda: a realização da avaliação de autenticidade das matérias-primas e por fim o plano de mitigação para controlo das matérias-primas.
Sendo este um sistema que está sempre em desenvolvimento, teremos de reavaliar quando necessário a autenticidade das matérias-primas.
Com a implementação desta norma, que é uma das mais exigentes, reforça o facto de se estar em constante melhoria e por isso facilitar a solução de eventuais problemas relacionados com fraude alimentar de uma forma mais eficiente.
Increasingly, there is a demand for requirements that guarantee the authenticity of foodstuffs. The outrage caused by recent food fraud has made consumers insecure. Even with the demand that has been increasing, there are still flaws and contamination throughout the food chain and the intention of fraud continues to exist. Therefore, the European Union created the definition of food fraud and created operational criteria for combating it. At any stage of the food chain, food safety is of great importance in protecting consumers and complying with legislation, so over the years several food safety standards have been created, including the BRC Global Standard for Food Safety that created several requirements to help companies comply with food safety legislation and provide guidelines for the manufacture of food products that are safe and of good quality. As part of this final project, a food fraud system was developed based on the raw material authenticity and vulnerability control plan according to the BRC food safety version 8 standard. It was carried out in three fundamental phases, the first: the identification oh the probability of occurrence of fraud and the detection capacity, where the risk matrix was carried out, based on the needs of the company; the second: carrying out the assessment of the authenticity of the raw materials and, finally, the mitigation plan for controlling the raw materials. As this is a system that is always under development, we will have to reassess when necessary the authenticity of the raw materials. With the implementation of this standard, which is one of the most demanding, it reinforces the fact that it is constantly improving and, therefore, facilitates the solution of eventual problems related to food fraud in a more efficient way.
Increasingly, there is a demand for requirements that guarantee the authenticity of foodstuffs. The outrage caused by recent food fraud has made consumers insecure. Even with the demand that has been increasing, there are still flaws and contamination throughout the food chain and the intention of fraud continues to exist. Therefore, the European Union created the definition of food fraud and created operational criteria for combating it. At any stage of the food chain, food safety is of great importance in protecting consumers and complying with legislation, so over the years several food safety standards have been created, including the BRC Global Standard for Food Safety that created several requirements to help companies comply with food safety legislation and provide guidelines for the manufacture of food products that are safe and of good quality. As part of this final project, a food fraud system was developed based on the raw material authenticity and vulnerability control plan according to the BRC food safety version 8 standard. It was carried out in three fundamental phases, the first: the identification oh the probability of occurrence of fraud and the detection capacity, where the risk matrix was carried out, based on the needs of the company; the second: carrying out the assessment of the authenticity of the raw materials and, finally, the mitigation plan for controlling the raw materials. As this is a system that is always under development, we will have to reassess when necessary the authenticity of the raw materials. With the implementation of this standard, which is one of the most demanding, it reinforces the fact that it is constantly improving and, therefore, facilitates the solution of eventual problems related to food fraud in a more efficient way.
Description
Keywords
Fraude Alimentar Avaliação de autenticidade Vulnerabilidade BRC food safety Food Fraud Authenticity Vulnerability