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Abstract(s)
Após surgir nos EUA o conceito de Food Defense, na sequência dos sucessivos ataques terroristas, tem-se verificado uma crescente preocupação por parte das empresas do sector alimentar. À escala global, constata-se um aumento de incidentes de contaminação intencional dos alimentos, que podem acontecer ao longo de toda a cadeia alimentar. O conceito de food defense, que se refere à protecção e defesa dos géneros alimentícios contra actos deliberados ou intencionais de contaminação, foi desenvolvido e explorado pelo FDA (Food and Drug Administration), que fez com que empresas a nível mundial adoptassem práticas de defesa alimentar. Com a criação do GFSI, surge também a necessidade do desenvolvimento de planos de Food Defense por parte das empresas certificadas pelos referenciais reconhecidos pelo GFSI, com o objectivo de fornecer produtos seguros. No entanto, a vulnerabilidade dos sistemas alimentares a contaminações intencionais é uma realidade que tem de ser enfrentada pelas organizações e que deve ser transversal ao longo de toda a cadeia alimentar, não apenas a empresas certificadas. O presente trabalho consistiu no diagnóstico dos requisitos de food defense numa empresa de restauração colectiva, não certificada por referenciais reconhecidos pelo GFSI, num contexto geográfico e social onde este conceito está ainda aquém da realidade Europeia e dos EUA. O trabalho foi desenvolvido numa empresa multinacional de catering presente em Angola, com o objectivo de determinar as principais ameaças e vulnerabilidades em termos de food defense nesse contexto geográfico, e posteriormente a elaboração do plano, de forma a determinar os principais pontos de controlo e implementar medidas de protecção para evitar incidentes de contaminação intencional. O diagnóstico e verificação dos requisitos de food defense e a elaboração do plano no âmbito da restauração colectiva demonstrou que as principais lacunas identificadas estavam associadas à inexistência de uma análise de risco das principais ameaças e das respectivas medidas de protecção, à dificuldade no controlo das ameaças associadas a actividades fraudulentas por parte do fornecedor e ainda à falta de envolvimento e sensibilização dos colaboradores na identificação de situações anómalas e impedimento de ataques deliberados e intencionais.
Following the emergence of the concept of Food Defense in the USA, due to the successive terrorist attacks, there has been growing concern of food companies. On a global scale, there is an increase of intentional contamination incidents of food, which can occur throughout the food chain. The concept of food defense, which refers to the protection and defense of foodstuffs against deliberate or intentional acts of contamination, has been developed and explored by FDA (Food and Drug Administration), which has led companies worldwide to adopt food defense practices. With the creation of GFSI, there is also a need for the development of Food Defense plans by companies certified by GFSI recognized references, in order to provide safe products. However, the vulnerability of food systems to intentional contamination is a reality that must be addressed by organizations and must be transverse throughout the food chain, not just certified companies. The present work consisted in the diagnosis of food defense requirements in a collective catering company, not certified by standards recognized by the GFSI, in a geographical and social context where this concept is still far from the European and USA reality. The dissertation was carried out in a multinational catering company in Angola, with the objective of determining the main threats and vulnerabilities in terms of food defense in this geographical context, and later the elaboration of the plan, in order to determine the main control points and implement protective measures to avoid incidents of intentional contamination. The diagnosis and verification of food defense requirements and the elaboration of the plan in the collective catering sector proved that the main gaps identified were associated with the absence of a risk analysis of the main threats and their protection measures, the difficulty in controlling the threats associated with fraudulent activities by the supplier and also the lack of involvement and sensitization of the employees in identifying anomalous situations and preventing deliberate and intentional attacks.
Following the emergence of the concept of Food Defense in the USA, due to the successive terrorist attacks, there has been growing concern of food companies. On a global scale, there is an increase of intentional contamination incidents of food, which can occur throughout the food chain. The concept of food defense, which refers to the protection and defense of foodstuffs against deliberate or intentional acts of contamination, has been developed and explored by FDA (Food and Drug Administration), which has led companies worldwide to adopt food defense practices. With the creation of GFSI, there is also a need for the development of Food Defense plans by companies certified by GFSI recognized references, in order to provide safe products. However, the vulnerability of food systems to intentional contamination is a reality that must be addressed by organizations and must be transverse throughout the food chain, not just certified companies. The present work consisted in the diagnosis of food defense requirements in a collective catering company, not certified by standards recognized by the GFSI, in a geographical and social context where this concept is still far from the European and USA reality. The dissertation was carried out in a multinational catering company in Angola, with the objective of determining the main threats and vulnerabilities in terms of food defense in this geographical context, and later the elaboration of the plan, in order to determine the main control points and implement protective measures to avoid incidents of intentional contamination. The diagnosis and verification of food defense requirements and the elaboration of the plan in the collective catering sector proved that the main gaps identified were associated with the absence of a risk analysis of the main threats and their protection measures, the difficulty in controlling the threats associated with fraudulent activities by the supplier and also the lack of involvement and sensitization of the employees in identifying anomalous situations and preventing deliberate and intentional attacks.
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Keywords
Contaminação intencional Vulnerabilidades Ameaças Medidas de protecção Food defense Intentional contamination Vulnerabilities Threats Protection measures