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Publication
Verificação de um plano HACCP na Peixaria Delícias do Mar
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Abstract(s)
Com o decorrer dos anos conseguimos observar um aumento de estabelecimentos comerciais no
setor da hotelaria e da hospitalidade, principalmente dedicados à alimentação. À medida que este
crescimento surge , a segurança alimentar é fundamental para o seu desenvolvimento e melhoria.
Neste contexto, é fundamental para a Segurança e Qualidade Alimentar estar de acordo com a
evolução da temática do HACCP. O sistema HACCP tem como principal objetivo seguir uma
metodologia preventiva à segurança alimentar, evitando perigos físicos, químicos e biológicos,
ou seja, reduzir o risco de exposição aos perigos associados em todo o processo envolvente de
produção alimentar.
Assim, o propósito deste trabalho passou por compreender o plano HACCP de um
estabelecimento de venda e retalho de peixe congelado. Primeiro, foi feita uma avaliação e
verificação de toda a documentação do estabelecimento, de seguida foi realizada uma observação
in loco, ou seja, foi feito um diagnóstico inicial ao estabelecimento através de uma ficha técnica
de fiscalização elaborada pela ASAE, sendo possível verificar as fases e etapas de produção,
através destes dois diagnósticos conseguiu-se estabelecer eventuais propostas de melhoria. Por
último, foram elaboradas e extraídas 15 amostras para análise microbiológica, mais
concretamente às superfícies de contacto e às mãos do manipulador. Estas amostras foram
determinadas através da contagem de microrganismos totais a 30ºC, Enterobacteriaceae e
Listeria spp. Dentro do período de análises microbiológicas, foram identificadas 7 amostras Não
Satisfatórias, 3 amostras Satisfatórias e 5 amostras (valor não obtido).
De acordo com os resultados obtidos, podemos concluir que em termos de documentação e
avaliação in loco o estabelecimento cumpre com os requisitos do plano HACCP elaborado, mas
necessita de algumas melhorias. No entanto através das análises microbiológicas realizadas,
somente num primeiro momento, é-nos possível afirmar que o estabelecimento não se encontra a
cumprir com algumas regras do Código de Boas Práticas de Higiene. Em trabalho futuro, seria
fundamental realizar uma nova análise microbiológica ao estabelecimento para verificar se o
Código de Boas Práticas de Higiene está a ser cumprido.
Over the years we have seen an increase in commercial establishments in the hotel and hospitality sector, mainly dedicated to food. As this growth takes place, food safety is fundamental to its development and improvement. In this context, it is essential for Food Safety and Quality to be in line with the evolution of the HACCP theme. The main objective of the HACCP system is to follow a preventive methodology for food safety, avoiding physical, chemical, and biological hazards, in other words, reducing the risk of exposure to the dangers associated with the entire food production process. The purpose of this work was to understand the HACCP plan of a frozen fish retail establishment. Firstly, all the establishment’s documentation was assessed and checked, then an on-site observation was carried out by an initial diagnosis of the establishment using an inspection form drawn up by ASAE, making it possible to check the production phases and stages, through these two diagnoses it was possible to establish possible proposals for improvement. Finally, 15 samples were prepared and extracted for microbiological analysis, specifically the contact surfaces and the hands of the handler. These samples were determined by counting the total microorganisms at 30ºC, Enterobacteriaceae and Listeria spp. Within the period of microbiological analysis, 7 samples were Unsatisfactory, 3 samples were Satisfactory, and 5 samples were (value not obtained). According to the results obtained, we can conclude that in terms of documentation and on-site assessment, the establishment complies with the requirements of the HACCP plan drawn up but needs some improvements. However, through the microbiological analyses carried out, it is only initially possible to state that the establishment is not complying with some of the rules of the Code of Good Hygiene Practices. In future work, it would be essential to carry out a new microbiological analysis of the establishment to check whether the Code of Good Hygiene Practices is being complied with.
Over the years we have seen an increase in commercial establishments in the hotel and hospitality sector, mainly dedicated to food. As this growth takes place, food safety is fundamental to its development and improvement. In this context, it is essential for Food Safety and Quality to be in line with the evolution of the HACCP theme. The main objective of the HACCP system is to follow a preventive methodology for food safety, avoiding physical, chemical, and biological hazards, in other words, reducing the risk of exposure to the dangers associated with the entire food production process. The purpose of this work was to understand the HACCP plan of a frozen fish retail establishment. Firstly, all the establishment’s documentation was assessed and checked, then an on-site observation was carried out by an initial diagnosis of the establishment using an inspection form drawn up by ASAE, making it possible to check the production phases and stages, through these two diagnoses it was possible to establish possible proposals for improvement. Finally, 15 samples were prepared and extracted for microbiological analysis, specifically the contact surfaces and the hands of the handler. These samples were determined by counting the total microorganisms at 30ºC, Enterobacteriaceae and Listeria spp. Within the period of microbiological analysis, 7 samples were Unsatisfactory, 3 samples were Satisfactory, and 5 samples were (value not obtained). According to the results obtained, we can conclude that in terms of documentation and on-site assessment, the establishment complies with the requirements of the HACCP plan drawn up but needs some improvements. However, through the microbiological analyses carried out, it is only initially possible to state that the establishment is not complying with some of the rules of the Code of Good Hygiene Practices. In future work, it would be essential to carry out a new microbiological analysis of the establishment to check whether the Code of Good Hygiene Practices is being complied with.
Description
Keywords
Qualidade alimentar Segurança alimentar Sistema HACCP Análises Microbiológicas Food quality Food safety HACCP system Microbiological analyses