Aplicação do sistema de Análise de Perigos e Pontos Críticos de Controle como método de gestão da qualidade visando à certificação da ISO 22000:2006 de segurança alimentar numa indústria do ramo de bebidas

Abstract

During the present work it was possible to analyze the current situation of a company from the beverage sector in order to project it to become titleholders of the food safety certification ISO 22000:2006. Procedures and actions have been formulated and actualized in order to implement the Management System of Food Safety (FSMS) and prepare it for a possible certification according to the norm ISO 22000:2005 - "Management Systems of Food Safety - Requirements for any organization in the food chain". The study began with a bibliography review on Quality Management, followed by Management Systems based on the international standard ISO 22000:2006. Basic principles of Hazard Analysis and Critical Control Points (HACCP) system were used to formulate the actions that must be taken in order to implement this system method, according to the specificities of the company. After completed the implementation of the method proposed in this study, the critical control points and control points were properly identified and analyzed. Moreover, procedures for monitoring, verification and containment of damage in cases of food hazard were developed. It was possible to expose some relevant discoveries arising from the implementation of HACCP observations. The first regards to the importance of giving the proper attention to the Coordinator of the Food Safety Team (ESA), because he is the leader who will take on responsibilities which are crucial to the maintenance of the FSMS. The other observations come into play when recommendations for future works were suggested. The suggestions are developing storage of information concerning the dangers of contamination in food companies, formulating statistical analysis of the occurrence of contamination hazards and the implementation of ISO/IEC 17025:2005 laboratories certification.