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Publicação
Implementação de um Sistema de Gestão da Segurança Alimentar no Restaurante de um Parque de Campismo
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Resumo(s)
A segurança alimentar assume um papel central no setor da restauração coletiva, sendo o sistema HACCP (Hazard Analysis and Critical Control Points), uma ferramenta essencial para a prevenção e controlo de riscos ao longo da cadeia alimentar. Neste enquadramento, o estágio curricular realizado possibilitou o contacto com áreas do setor alimentar. Apesar da diversidade de tarefas desenvolvidas, o presente trabalho incide especificamente na implementação de um Sistema de Gestão da Segurança Alimentar (SGSA) na cozinha do Parque de Campismo Colina do Sol, acompanhando todo o processo desde a fase de diagnóstico até às auditorias de verificação. Para esse efeito, foram conduzidas auditorias em diferentes fases de funcionamento, elaborado o manual HACCP, criados registos de apoio e promovida formação destinada aos colaboradores. A implementação do sistema HACCP permitiu corrigir as fragilidades identificadas, reforçando a organização interna, os procedimentos de higiene e segurança alimentar, assegurando o cumprimento legal e contribuindo para a melhoria contínua dos processos operacionais.
Food safety plays a central role in the collective catering sector, with the HACCP system (Hazard Analysis and Critical Control Points) being an essential tool for the prevention and control of risks throughout the food chain. Within this framework, the curricular internship provided contact with several areas of the food sector. Despite the diversity of tasks carried out, this work focuses specifically on the implementation of a Food Safety Management System (FSMS) in the kitchen of the Colina do Sol Campsite, monitoring the entire process from the diagnostic phase to verification audits. To this end, audits were conducted at different stages of operation, the HACCP manual was prepared, support records were created, and training sessions were promoted for employees. The implementation of the HACCP system enabled the correction of identified weaknesses, strengthening internal organization, hygiene and food safety procedures, ensuring legal compliance, and contributing to the continuous improvement of operational processes.
Food safety plays a central role in the collective catering sector, with the HACCP system (Hazard Analysis and Critical Control Points) being an essential tool for the prevention and control of risks throughout the food chain. Within this framework, the curricular internship provided contact with several areas of the food sector. Despite the diversity of tasks carried out, this work focuses specifically on the implementation of a Food Safety Management System (FSMS) in the kitchen of the Colina do Sol Campsite, monitoring the entire process from the diagnostic phase to verification audits. To this end, audits were conducted at different stages of operation, the HACCP manual was prepared, support records were created, and training sessions were promoted for employees. The implementation of the HACCP system enabled the correction of identified weaknesses, strengthening internal organization, hygiene and food safety procedures, ensuring legal compliance, and contributing to the continuous improvement of operational processes.
Descrição
Palavras-chave
Auditorias HACCP Restauração Segurança alimentar Sistema de Gestão da Segurança Alimentar (SGSA)