Open AccessIMPLANTAÇÃO DE SISTEMAS DE GESTÃO DA QUALIDADE DOS ALIMENTOS: REVISÃO E ANÁLISE EMPÍRICA
Author(s) -
Tatiane Aparecida dos Santos Costa,
Talita Costa e Silva Brito,
Leandro Alberto de Azevedo,
Estelamar Maria Borges Teixeira
Publication year - 2019
Publication title -
simbio-logias
Language(s) - English
Resource type - Journals
ISSN - 1983-3253
DOI - 10.32905/19833253.2019.11.15p96
Subject(s) - critical control point , business , food safety , quality (philosophy) , order (exchange) , hazard , hazard analysis and critical control points , hazard analysis , risk analysis (engineering) , food security , quality management system , control (management) , standardization , quality management , computer science , marketing , engineering , food science , finance , agriculture , philosophy , artificial intelligence , ecology , chemistry , biology , epistemology , organic chemistry , service (business) , aerospace engineering , operating system
This review shows the various tools used to implemente the food quality system in food establishments. Presenting the various laws that subsidize this process, establishing criteria and instrumentes for a correct implementation of the quality system in order to offer adequate hygiene processes in the production of safe food, in addition to favoring the maintenance of companies in the consumer market. The implementation of food safety management systems such as Good Manufacturing Practices (GMP), Standard Operating Procedures (SOP) e Hazard Analysis and Critical Control Points (HACCP), in order to guarantee the safety of the food served and portray the organization of the company. It is essential to implement these systems ensuring the quality of the servisse (planning, control and improvement). In order to achieve healthy criteria related to foodstuffs, it is necessary to implement quality programs as prerequisites of the Hazard Analysis System and Critical Control Points in food services. Regulating and inspecting are just a few points that guarantee food security, since food that does not pose a health hazard to consumers is considered safe.