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Abstract(s)
Perante a crescente preocupação dos consumidores, cada vez mais exigentes com os produtos e serviços que lhes são fornecidos, diversos referencias normativos baseados na metodologia HACCP (Hazard Analysis and Critical Control Points), foram nos últimos anos desenvolvidos e publicados por organizações de vários países como a ISO (International Organization for Standardization), FSSC (Food Safety System Certification), IFS (International Featured Standards) e BRC (British Retail Consortium). Com a diversidade de referenciais existentes, no âmbito de um estágio curricular na BioConnetion- Consultoria e Formação, Lda no contexto do Mestrado em Engenharia Alimentar pela Escola Superior de Biotecnologia da Universidade Católica Portuguesa, nasceu a necessidade de analisar a tendência e os motivos atuais da implementação dos referenciais BRC, IFS e FSSC 22000 versus as normas ISO (ISO 9001 e ISSO 22000) no setor alimentar. Para a recolha de dados para esta análise, foi enviado um inquérito a várias empresas relacionadas com o setor alimentar, tendo sido obtida uma amostra composta por 136 empresas. Como conclusão genérica, é possível afirmar que, a ISO 9001 e a ISO 22000 apresentam-se como as principais normas escolhidas para certificarem as empresas inquiridas. Mas é percetível que o número de certificações pelos referenciais BRC, IFS e FSSC 22000 têm vindo a aumentar, devido em grande parte à exigência do cliente/mercado. As normas ISO 9001 e ISO 22000 têm vindo a ser substituídas por estes referenciais. O reconhecimento internacional pela GFSI (Global Food Safety Initiative) e o facto das normas ISO já não trazerem mais-valias para as empresas foram os principais motivos apontados pelas empresas como justificação para estas substituições.
Under the growing concern of consumers, who are getting more demanding with the products and the services provided to them, several normative references based on the HACCP (Hazard Analysis and Critical Control Points) methodology, in recent years have been developed and published by organizations in several countries as the ISO (International Organization for Standardization), FSSC 22000 (Food Safety System Certification), IFS (International Featured Standards) and BRC (British Retail Consortium). With the diversity of existing references, within a curricular internship at BioConnection – Consultoria e Formação, Lda. in the context of the Master’s Degree in Food Engineering by the Escola Superior de Biotecnologia of the Universidade Católica Portuguesa, henceforth the need to analyse the trend and the current reasons and motives for the implementation of the BRC, IFS, and FSSC 22000 versus ISO (ISO 9001 e ISSO 22000) standards in the food sector. To collect elements for this analysis, an inquiry was sent to several food companies in food business, having obtained a sample from 136 companies. As a general conclusion, is it possible to affirm that, the ISO 9001 and the ISO 2200 are the main standards chosen to certify companies. But it is perceptible that the number of certifications by the BRC, IFS and FSSC 22000 have been increasing, Due largely to customer/market demand, ISO 9001 and ISO 2200 standards have been replaced by these standards. The international recognition by GFSI (Global Food Safety Initiative) and the fact of the ISO standard no longer bringing added values to the companies, were the main reasons pointed out by the companies as justification for these substitutions.
Under the growing concern of consumers, who are getting more demanding with the products and the services provided to them, several normative references based on the HACCP (Hazard Analysis and Critical Control Points) methodology, in recent years have been developed and published by organizations in several countries as the ISO (International Organization for Standardization), FSSC 22000 (Food Safety System Certification), IFS (International Featured Standards) and BRC (British Retail Consortium). With the diversity of existing references, within a curricular internship at BioConnection – Consultoria e Formação, Lda. in the context of the Master’s Degree in Food Engineering by the Escola Superior de Biotecnologia of the Universidade Católica Portuguesa, henceforth the need to analyse the trend and the current reasons and motives for the implementation of the BRC, IFS, and FSSC 22000 versus ISO (ISO 9001 e ISSO 22000) standards in the food sector. To collect elements for this analysis, an inquiry was sent to several food companies in food business, having obtained a sample from 136 companies. As a general conclusion, is it possible to affirm that, the ISO 9001 and the ISO 2200 are the main standards chosen to certify companies. But it is perceptible that the number of certifications by the BRC, IFS and FSSC 22000 have been increasing, Due largely to customer/market demand, ISO 9001 and ISO 2200 standards have been replaced by these standards. The international recognition by GFSI (Global Food Safety Initiative) and the fact of the ISO standard no longer bringing added values to the companies, were the main reasons pointed out by the companies as justification for these substitutions.
Description
Keywords
Segurança alimentar HACCP Sistemas de gestão da qualidade e segurança alimentar Food safety Quality and food safety management systems