2020
DOI: 10.33448/rsd-v9i8.5136
| View full text |Cite
|
Sign up to set email alerts
|

Abstract: Hazard analysis and critical control points (HACCP) is a tool that allows the prevention of physical, chemical, and biological hazards through prevention. This analysis consists of conducting a survey of hazards at each stage of production and listing control measures for each identified hazard, eliminating hazards or reducing them to an acceptable level, is seen as one of the main tools that help industries to ensure safety of food. However, there is a shortage of discussions about the survey of hazar… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

0
2
0
1

Year Published

2021
2021
2022
2022

Publication Types

Select...
4

Relationship

0
4

Authors

Journals

citations
Cited by 4 publications
(3 citation statements)
references
References 5 publications
(1 reference statement)
0
2
0
1
Order By: Relevance
“…The main criteria used to select rural properties were the producers' financial dependence on dairy activity, as well as its technological profile, with the use of mechanical milking. In addition, structured oral interviews (Marconi & Lakatos 2011;Rosseto et al, 2020) were applied in loco, based on a questionnaire with 101 questions, divided into eleven categories as qualification, herd, production, personnel, nutrition, reproduction, health, movable goods, fuel, expenses fixed income, sales revenue and financial results (Sabbag & Costa 2015).…”
Section: Methodsmentioning
confidence: 99%
“…The main criteria used to select rural properties were the producers' financial dependence on dairy activity, as well as its technological profile, with the use of mechanical milking. In addition, structured oral interviews (Marconi & Lakatos 2011;Rosseto et al, 2020) were applied in loco, based on a questionnaire with 101 questions, divided into eleven categories as qualification, herd, production, personnel, nutrition, reproduction, health, movable goods, fuel, expenses fixed income, sales revenue and financial results (Sabbag & Costa 2015).…”
Section: Methodsmentioning
confidence: 99%
“…Várias ferramentas de gestão da qualidade foram criadas para atender quesitos de idoneidade, alimento seguro, melhoria de processos, redução de desperdícios e retrabalhos, e respaldar as exigências de comercialização nacional e internacional. Dentre as ferramentas e procedimentos disponíveis para obtenção de resultados, pode-se citar o ciclo PDCA, sistema 5S, Seis Sigma, entre outros (Gobis & Campanatti, 2012), as BPF -Boas Práticas de Fabricação (Santos et al, 2020), o PPHO -Procedimento Padrão de Higiene Operacional (Klaic, Manjabosco, Hubner & Klaic, 2019), o Sistema APPCC -Análise de Perigos e Pontos Críticos de Controle (Rosseto, Batistella & Veiga, 2020) e o gerenciamento da qualidade através das séries ISO (Pedriali, Azevedo, Arima & Neves, 2020), como por exemplo a normas ISO 9000 e a ISO 22000.…”
Section: Introductionunclassified
“…Food Safety Management System (FSMS) is a risk based method of controlling operational food safety hazards in businesses and the implementation of a Hazard Analysis and Critical Control Points (HACCP)-based FSMS is internationally seen as the most effective business intervention to protect the public from food borne disease (Abu Dhabi Food Control Authority [ADFCA], 2012). HACCP is a management tool that allows the prevention of physical, chemical, and biological hazards and consists of conducting a survey of hazards at each stage of production and listing control measures for each identified hazard, eliminating hazards or reducing them to an acceptable level (Rosseto, Batistella & Veiga, 2020). This kind of system is not yet a legal requirement in Brazil for food service, but some Brazilian establishments of this segment are becoming pioneers implementing a FSMS with additional controls not mandatory, such as those based on HACCP system.…”
Section: Introductionmentioning
confidence: 99%