Controlos oficiais aplicados em queijarias na região do Alto Alentejo
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2023
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A gestão da segurança alimentar demonstra-se bastante importante na garantia da saúde pública, tornando-se indispensável existirem ferramentas de controlo. Em Portugal, o Plano de Controlo de Estabelecimentos Aprovados de Géneros Alimentícios consiste numa dessas ferramentas, visando assegurar a aplicação de legislação direcionada aos diferentes estabelecimentos que laboram géneros alimentícios de origem animal. Com este trabalho, pretendeu-se analisar os resultados obtidos nos Controlos Oficiais realizados em queijarias na região do Alto Alentejo. Para tal, foram incluídos e caracterizados 12 estabelecimentos locais, que foram sujeitos a um total de 49 Controlos Oficiais, realizados entre 2013 e 2022. Assumindo os resultados obtidos, 4 dos 12 estabelecimentos controlados mostraram cumprir todos os indicadores considerados ao longo dos 10 anos. Nos restantes 8 estabelecimentos, os indicadores com maior grau de incumprimento foram os referentes às Estruturas e Análises, admitindo que para além dos incumprimentos detetados, estes estabelecimentos demonstraram uma taxa de melhoria variável. Todos os estabelecimentos demonstraram cumprir com o indicador Higiene. Os estabelecimentos de menor dimensão demonstraram mais dificuldade em cumprir os requisitos legais, apresentando mais incumprimentos. No geral concluímos que os incumprimentos detetados não comprometeram a segurança do produto final. Os resultados obtidos neste estudo representaram conclusões interessantes para a indústria dos lacticínios, principalmente na produção de queijo em contexto regional tal como para as Autoridades Competentes envolvidas. Palavras-chave: Segurança Alimentar, Saúde Pública, Plano de Controlo de Estabelecimentos Aprovados de Géneros Alimentícios, Controlos Oficiais, Queijarias
Food safety management proves to be very important in guaranteeing public health, making it essential to have control tools. In Portugal, the Control Plan for Approved Food Establishments is one such tool, aimed at ensuring the application of legislation for different establishments that work with foodstuffs of animal origin. The goal of this work was intended to analyze the results obtained in the Official Controls carried out in cheese factories in the Alto Alentejo region. As such, 12 local establishments were included and characterized, which were subjected to a total of 49 Official Controls, carried out between 2013 and 2022. Assuming the results obtained, 4 of the 12 establishments checked showed compliance with all the indicators considered over the 10 years. In the remaining 8 establishments, the indicators with the highest degree of non-compliance were those referring to Structures and Analysis, these establishments showed a variable rate of improvement. All establishments demonstrated compliance with the Hygiene indicator. Smaller establishments showed more difficulty in complying with legal requirements, recording more non-compliances. In general, we concluded that the detected breaches did not compromise the safety of the final product. The results obtained in this study represent interesting conclusions for the dairy industry, mainly in cheese production in a regional context, as well as for the Competent Authorities involved. Keywords: Food Safety, Public Health, Control Plan for Approved Food Establishments, Official Controls, Cheese Factories
Food safety management proves to be very important in guaranteeing public health, making it essential to have control tools. In Portugal, the Control Plan for Approved Food Establishments is one such tool, aimed at ensuring the application of legislation for different establishments that work with foodstuffs of animal origin. The goal of this work was intended to analyze the results obtained in the Official Controls carried out in cheese factories in the Alto Alentejo region. As such, 12 local establishments were included and characterized, which were subjected to a total of 49 Official Controls, carried out between 2013 and 2022. Assuming the results obtained, 4 of the 12 establishments checked showed compliance with all the indicators considered over the 10 years. In the remaining 8 establishments, the indicators with the highest degree of non-compliance were those referring to Structures and Analysis, these establishments showed a variable rate of improvement. All establishments demonstrated compliance with the Hygiene indicator. Smaller establishments showed more difficulty in complying with legal requirements, recording more non-compliances. In general, we concluded that the detected breaches did not compromise the safety of the final product. The results obtained in this study represent interesting conclusions for the dairy industry, mainly in cheese production in a regional context, as well as for the Competent Authorities involved. Keywords: Food Safety, Public Health, Control Plan for Approved Food Establishments, Official Controls, Cheese Factories
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Orientação: Sónia Catarina da Silva Ramos
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VETERINÁRIA, MEDICINA VETERINÁRIA, VETERINARY MEDICINE, SEGURANÇA ALIMENTAR, FOOD SAFETY, SAÚDE PÚBLICA, PUBLIC HEALTH, CONTROLO OFICIAL, OFFICIAL CONTROL, MESTRADO INTEGRADO EM MEDICINA VETERINÁRIA, QUEIJARIAS, CHEESE DAIRY, PLANO DE CONTROLO DE ESTABELECIMENTOS APROVADOS DE GÉNEROS ALIMENTÍCIOS, CONTROL PLAN FOR APPROVED FOOD ESTABLISHMENTS