Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso
Ano de defesa: | 2015 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal Rural do Rio de Janeiro
|
Programa de Pós-Graduação: |
Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
|
Departamento: |
Instituto de Tecnologia
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | https://tede.ufrrj.br/jspui/handle/jspui/5459 |
Resumo: | Through the food we obtain energy and nutrients needed for healthy development of our body. From the nutritional standpoint it is known that the meat is an important source of protein and, it is widely consumed. To be rich in nutrients and has a high water activity, pH conditions favoring microbial growth, if not handled and stored properly, can adduce microorganisms that cause poisoning and infections, thus compromising the health of consumers. To ensure the safe production of meat and by-laws were created to regulate the requirements and hygienic-sanitary standards for the food industry. The objective of this work together with the Health Surveillance Serop?dica / RJ identify the critical success factors (CSF) in the implementation of Good Manufacturing Practices (GMP) in a butcher shop in the Serop?dica?s city / RJ. In the initial diagnosis was a checklist applied to the butcher to point noncompliance and submit a plan of action for the charge of the establishment with suggestions for improvements. To verify that the procedures of hand hygiene and work surfaces were carried out correctly, swabs were collected and microbiological analyzes were performed. Employees were trained to be trained in Good Manufacturing Practices (GMP). The butcher received the GMP Guide and the Operating Procedure Standardized (OPS) as required by RDC 216/2004. For the final diagnosis checklist was applied again to investigate whether the action plan has been met and another swab hands and contact surfaces was carried out with new microbiological analyzes. At the end of this study was possible to identify the points Operating Critics in the implementation of GMP in butchers, namely: training the handlers, contact surface hygiene with food, personal hygiene, preventive control of vectors and urban pests, waste management, verification and registration of temperature of perishable foods and equipment, presence of a technician in charge of the food area, potability of water control, documentation and registration and origin of the product. |
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Mathias, Simone Pereira072.803.187-62http://lattes.cnpq.br/3876932417920038Luchese, Rosa Helena270.942.270-00http://lattes.cnpq.br/7341531211426066Mathias, Simone Pereira072.803.187-62http://lattes.cnpq.br/3876932417920038Almeida, Gisele Lara dehttp://lattes.cnpq.br/9449367065445138Costa, Stella Regina Reis dahttp://lattes.cnpq.br/9365621716036199036.687.186-28http://lattes.cnpq.br/7402355645241909Franco, Elisangela Aparecida Naz?rio2022-03-18T13:14:59Z2015-12-14FRANCO, Elis?ngela Aparecida Naz?rio Franco. Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso. 112 f. Disserta??o (Mestrado em Ci?ncias e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2015.https://tede.ufrrj.br/jspui/handle/jspui/5459Through the food we obtain energy and nutrients needed for healthy development of our body. From the nutritional standpoint it is known that the meat is an important source of protein and, it is widely consumed. To be rich in nutrients and has a high water activity, pH conditions favoring microbial growth, if not handled and stored properly, can adduce microorganisms that cause poisoning and infections, thus compromising the health of consumers. To ensure the safe production of meat and by-laws were created to regulate the requirements and hygienic-sanitary standards for the food industry. The objective of this work together with the Health Surveillance Serop?dica / RJ identify the critical success factors (CSF) in the implementation of Good Manufacturing Practices (GMP) in a butcher shop in the Serop?dica?s city / RJ. In the initial diagnosis was a checklist applied to the butcher to point noncompliance and submit a plan of action for the charge of the establishment with suggestions for improvements. To verify that the procedures of hand hygiene and work surfaces were carried out correctly, swabs were collected and microbiological analyzes were performed. Employees were trained to be trained in Good Manufacturing Practices (GMP). The butcher received the GMP Guide and the Operating Procedure Standardized (OPS) as required by RDC 216/2004. For the final diagnosis checklist was applied again to investigate whether the action plan has been met and another swab hands and contact surfaces was carried out with new microbiological analyzes. At the end of this study was possible to identify the points Operating Critics in the implementation of GMP in butchers, namely: training the handlers, contact surface hygiene with food, personal hygiene, preventive control of vectors and urban pests, waste management, verification and registration of temperature of perishable foods and equipment, presence of a technician in charge of the food area, potability of water control, documentation and registration and origin of the product.Por meio da alimenta??o obtemos energia e nutrientes necess?rios para o desenvolvimento saud?vel do nosso corpo. Sob o ponto de vista nutricional ? sabido que a carne consiste em uma importante fonte de prote?na e ? amplamente consumida. Por ser rica em nutrientes e possuir uma elevada atividade de ?gua e pH que em condi??es adequadas favorecem o crescimento microbiano, se n?o for manipulada e armazenada corretamente, poder? carrear micro-organismos que causam intoxica??es e infec??es, comprometendo desta maneira a sa?de do consumidor. Para garantir a produ??o segura de carnes e subprodutos, foram criadas legisla??es que regulamentam os requisitos e normas higi?nicossanit?rias para o setor de alimentos. Este trabalho objetivou em conjunto com a Vigil?ncia Sanit?ria de Serop?dica/RJ identificar os Pontos Cr?ticos Operacionais na implanta??o de Boas Pr?ticas de Fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ. No diagn?stico inicial um checklist foi aplicado no a?ougue para apontar as n?o conformidades e apresentar um plano de a??o para o respons?vel do estabelecimento com sugest?es de melhorias. Para verificar se os procedimentos de higieniza??o das m?os e de superf?cies de trabalho eram realizados corretamente, swabs foram coletados e an?lises microbiol?gicas foram realizadas. Os funcion?rios passaram por treinamento para serem capacitados em Boas Pr?ticas de Fabrica??o (BPF). O a?ougue recebeu o Manual de BPF e os Procedimentos Operacionais Padronizados (POP) conforme exigido pela RDC n?. 216/2004. Para o diagn?stico final o checklist foi aplicado novamente para investigar se o plano de a??o foi atendido e outro swab de m?os e superf?cies de contato foi realizado com novas an?lises microbiol?gicas. Ao final deste estudo foi poss?vel identificar os Pontos Cr?ticos Operacionais na implanta??o de BPF em a?ougue, sendo eles: treinamento com os manipuladores, higiene de superf?cie de contato com os alimentos, higiene pessoal, controle preventivo de vetores e pragas urbanas, manejo de res?duos, verifica??o e registro de temperatura dos equipamentos e alimentos perec?veis, presen?a de um respons?vel t?cnico da ?rea de alimentos, controle da potabilidade da ?gua, documenta??o e registro e proced?ncia do produto.Submitted by Leticia Schettini (leticia@ufrrj.br) on 2022-03-18T13:14:59Z No. of bitstreams: 1 2015 - Elis?ngela Aparecida Naz?rio Franco.pdf: 4530956 bytes, checksum: 7a795efa8c49cb74e0525ffbe98590e1 (MD5)Made available in DSpace on 2022-03-18T13:14:59Z (GMT). No. of bitstreams: 1 2015 - Elis?ngela Aparecida Naz?rio Franco.pdf: 4530956 bytes, checksum: 7a795efa8c49cb74e0525ffbe98590e1 (MD5) Previous issue date: 2015-12-14application/pdfhttps://tede.ufrrj.br/retrieve/68500/2015%20-%20Elis%c3%a2ngela%20Aparecida%20Naz%c3%a1rio%20Franco.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaBRASIL. Resolu??o RDC n? 216, de 15 de setembro de 2004. Disp?e sobre Regulamento T?cnico de Boas Pr?ticas para Servi?os de Alimenta??o. Di?rio Oficial da Uni?o (D.O.U.), Bras?lia, 16 set. 2004. BRASIL. Secretaria de vigil?ncia em sa?de. Vigil?ncia Epidemiol?gica das Doen?as Transmitidas por Alimentos. Dispon?vel em:< http://www2.camara.leg.br/atividadelegislativa/comissoes/comissoes-permanentes/cmads/audiencias-publicas/audiencia-publica2013/crueldade-a-que-os-animais-de-producao-sao-expostos-em-abatedourosmunicipais/apresentacoes/apresentacao-da-sra-rejane-alves/view>. Acessado em: 4 de setembro de 2014. BRASIL. Ag?ncia nacional de Vigil?ncia Sanit?ria (ANVISA). Dispon?vel em:<http://portal.anvisa.gov.br/wps/portal/anvisa/anvisa/agencia. Acessado em: 15 de setembro de 2014 BRASIL. Ag?ncia Nacional de Vigil?ncia Sanit?ria (ANVISA). Guia de Alimentos e Vigil?ncia Sanit?ria. Dispon?vel em <http://www.anvisa.gov.br/alimentos/guia_alimentos_vigilancia_sanitaria.pdf>. PAS, Distribui??o. Manual de Seguran?a e Qualidade na Distribui??o de AlimentosA?ougues. Rio de Janeiro: SENAC/DN, 2004. 55p. Sites visitados para ilustrar a cartilha: ? http://pt.hellokids.com/c_25697/desenhos-para-colorir/paginas-para-colorirtrabalho/desenhos-de-acougueiros-para-colorir/desenho-de-um-acougueiro-cortandoa-carne-para-colorir (Figura da capa) ?http://webcache.googleusercontent.com/search?q=cache:avtiYx4sMG0J:www2.camara.l eg.br/atividade-legislativa/comissoes/comissoes-permanentes/cmads/audienciaspublicas/audiencia-publica-2013/crueldade-a-que-os-animais-de-producao-saoexpostos-em-abatedouros-municipais/apresentacoes/apresentacao-da-sra-rejanealves/view+&cd=2&hl=pt-BR&ct=clnk&gl=br> ? http://nutrisaudemicro.blogspot.com.br/2013/06/doencas-microbianas-de-origemalimentar.html ?http://webcache.googleusercontent.com/search?q=cache:lcFTiZ7CM7gJ:www.anvisa.go v.br/divulga/public/alimentos/cartilha_gicra_final.pdf+&cd=2&hl=ptBR&ct=clnk&gl=br ?http://www.paulinia.sp.gov.br/downloads/Cartilha_manual_de_boas_praticas_maipulaca o_alimentos_final.pdfControle de qualidadeTreinamentoCarneQuality controlTrainingMeatCi?ncia e Tecnologia de AlimentosEstudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de casoStudy of operating points critics on the implementation of good manufacturing practices (GMP) in a butcher of the city of Serop?dica / RJ: a case studyinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2015 - Elis?ngela Aparecida Naz?rio Franco.pdf.jpg2015 - Elis?ngela Aparecida Naz?rio Franco.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/jspui/5459/4/2015+-+Elis%C3%A2ngela+Aparecida+Naz%C3%A1rio+Franco.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD54TEXT2015 - Elis?ngela Aparecida Naz?rio Franco.pdf.txt2015 - Elis?ngela Aparecida Naz?rio Franco.pdf.txttext/plain336111http://localhost:8080/tede/bitstream/jspui/5459/3/2015+-+Elis%C3%A2ngela+Aparecida+Naz%C3%A1rio+Franco.pdf.txta6494fe4d41088eb5fac4ef29c05ace8MD53ORIGINAL2015 - Elis?ngela Aparecida Naz?rio Franco.pdf2015 - Elis?ngela Aparecida Naz?rio Franco.pdfapplication/pdf4530956http://localhost:8080/tede/bitstream/jspui/5459/2/2015+-+Elis%C3%A2ngela+Aparecida+Naz%C3%A1rio+Franco.pdf7a795efa8c49cb74e0525ffbe98590e1MD52LICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso |
dc.title.alternative.eng.fl_str_mv |
Study of operating points critics on the implementation of good manufacturing practices (GMP) in a butcher of the city of Serop?dica / RJ: a case study |
title |
Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso |
spellingShingle |
Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso Franco, Elisangela Aparecida Naz?rio Controle de qualidade Treinamento Carne Quality control Training Meat Ci?ncia e Tecnologia de Alimentos |
title_short |
Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso |
title_full |
Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso |
title_fullStr |
Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso |
title_full_unstemmed |
Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso |
title_sort |
Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso |
author |
Franco, Elisangela Aparecida Naz?rio |
author_facet |
Franco, Elisangela Aparecida Naz?rio |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Mathias, Simone Pereira |
dc.contributor.advisor1ID.fl_str_mv |
072.803.187-62 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3876932417920038 |
dc.contributor.advisor-co1.fl_str_mv |
Luchese, Rosa Helena |
dc.contributor.advisor-co1ID.fl_str_mv |
270.942.270-00 |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/7341531211426066 |
dc.contributor.referee1.fl_str_mv |
Mathias, Simone Pereira |
dc.contributor.referee1ID.fl_str_mv |
072.803.187-62 |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/3876932417920038 |
dc.contributor.referee2.fl_str_mv |
Almeida, Gisele Lara de |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9449367065445138 |
dc.contributor.referee3.fl_str_mv |
Costa, Stella Regina Reis da |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/9365621716036199 |
dc.contributor.authorID.fl_str_mv |
036.687.186-28 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7402355645241909 |
dc.contributor.author.fl_str_mv |
Franco, Elisangela Aparecida Naz?rio |
contributor_str_mv |
Mathias, Simone Pereira Luchese, Rosa Helena Mathias, Simone Pereira Almeida, Gisele Lara de Costa, Stella Regina Reis da |
dc.subject.por.fl_str_mv |
Controle de qualidade Treinamento Carne |
topic |
Controle de qualidade Treinamento Carne Quality control Training Meat Ci?ncia e Tecnologia de Alimentos |
dc.subject.eng.fl_str_mv |
Quality control Training Meat |
dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
description |
Through the food we obtain energy and nutrients needed for healthy development of our body. From the nutritional standpoint it is known that the meat is an important source of protein and, it is widely consumed. To be rich in nutrients and has a high water activity, pH conditions favoring microbial growth, if not handled and stored properly, can adduce microorganisms that cause poisoning and infections, thus compromising the health of consumers. To ensure the safe production of meat and by-laws were created to regulate the requirements and hygienic-sanitary standards for the food industry. The objective of this work together with the Health Surveillance Serop?dica / RJ identify the critical success factors (CSF) in the implementation of Good Manufacturing Practices (GMP) in a butcher shop in the Serop?dica?s city / RJ. In the initial diagnosis was a checklist applied to the butcher to point noncompliance and submit a plan of action for the charge of the establishment with suggestions for improvements. To verify that the procedures of hand hygiene and work surfaces were carried out correctly, swabs were collected and microbiological analyzes were performed. Employees were trained to be trained in Good Manufacturing Practices (GMP). The butcher received the GMP Guide and the Operating Procedure Standardized (OPS) as required by RDC 216/2004. For the final diagnosis checklist was applied again to investigate whether the action plan has been met and another swab hands and contact surfaces was carried out with new microbiological analyzes. At the end of this study was possible to identify the points Operating Critics in the implementation of GMP in butchers, namely: training the handlers, contact surface hygiene with food, personal hygiene, preventive control of vectors and urban pests, waste management, verification and registration of temperature of perishable foods and equipment, presence of a technician in charge of the food area, potability of water control, documentation and registration and origin of the product. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-12-14 |
dc.date.accessioned.fl_str_mv |
2022-03-18T13:14:59Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
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FRANCO, Elis?ngela Aparecida Naz?rio Franco. Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso. 112 f. Disserta??o (Mestrado em Ci?ncias e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2015. |
dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/jspui/5459 |
identifier_str_mv |
FRANCO, Elis?ngela Aparecida Naz?rio Franco. Estudo dos pontos cr?ticos operacionais na implanta??o de boas pr?ticas de fabrica??o (BPF) em um a?ougue do munic?pio de Serop?dica/RJ: um estudo de caso. 112 f. Disserta??o (Mestrado em Ci?ncias e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2015. |
url |
https://tede.ufrrj.br/jspui/handle/jspui/5459 |
dc.language.iso.fl_str_mv |
por |
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dc.relation.references.por.fl_str_mv |
BRASIL. Resolu??o RDC n? 216, de 15 de setembro de 2004. Disp?e sobre Regulamento T?cnico de Boas Pr?ticas para Servi?os de Alimenta??o. Di?rio Oficial da Uni?o (D.O.U.), Bras?lia, 16 set. 2004. BRASIL. Secretaria de vigil?ncia em sa?de. Vigil?ncia Epidemiol?gica das Doen?as Transmitidas por Alimentos. Dispon?vel em:< http://www2.camara.leg.br/atividadelegislativa/comissoes/comissoes-permanentes/cmads/audiencias-publicas/audiencia-publica2013/crueldade-a-que-os-animais-de-producao-sao-expostos-em-abatedourosmunicipais/apresentacoes/apresentacao-da-sra-rejane-alves/view>. Acessado em: 4 de setembro de 2014. BRASIL. Ag?ncia nacional de Vigil?ncia Sanit?ria (ANVISA). Dispon?vel em:<http://portal.anvisa.gov.br/wps/portal/anvisa/anvisa/agencia. Acessado em: 15 de setembro de 2014 BRASIL. Ag?ncia Nacional de Vigil?ncia Sanit?ria (ANVISA). Guia de Alimentos e Vigil?ncia Sanit?ria. Dispon?vel em <http://www.anvisa.gov.br/alimentos/guia_alimentos_vigilancia_sanitaria.pdf>. PAS, Distribui??o. Manual de Seguran?a e Qualidade na Distribui??o de AlimentosA?ougues. Rio de Janeiro: SENAC/DN, 2004. 55p. Sites visitados para ilustrar a cartilha: ? http://pt.hellokids.com/c_25697/desenhos-para-colorir/paginas-para-colorirtrabalho/desenhos-de-acougueiros-para-colorir/desenho-de-um-acougueiro-cortandoa-carne-para-colorir (Figura da capa) ?http://webcache.googleusercontent.com/search?q=cache:avtiYx4sMG0J:www2.camara.l eg.br/atividade-legislativa/comissoes/comissoes-permanentes/cmads/audienciaspublicas/audiencia-publica-2013/crueldade-a-que-os-animais-de-producao-saoexpostos-em-abatedouros-municipais/apresentacoes/apresentacao-da-sra-rejanealves/view+&cd=2&hl=pt-BR&ct=clnk&gl=br> ? http://nutrisaudemicro.blogspot.com.br/2013/06/doencas-microbianas-de-origemalimentar.html ?http://webcache.googleusercontent.com/search?q=cache:lcFTiZ7CM7gJ:www.anvisa.go v.br/divulga/public/alimentos/cartilha_gicra_final.pdf+&cd=2&hl=ptBR&ct=clnk&gl=br ?http://www.paulinia.sp.gov.br/downloads/Cartilha_manual_de_boas_praticas_maipulaca o_alimentos_final.pdf |
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Universidade Federal Rural do Rio de Janeiro |
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Instituto de Tecnologia |
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Universidade Federal Rural do Rio de Janeiro |
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