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Abstract(s)
O conceito de segurança alimentar tem evoluído ao longo do tempo, com o objetivo de acompanhar a crescente preocupação com a saúde pública dos consumidores, que se encontram cada vez mais informados e exigentes acerca dos diferentes produtos alimentares disponíveis no mercado. De forma a corresponder à espectativa dos consumidores, em termos de qualidade e segurança, os operadores económicos são obrigados a cumprir a legislação atualmente em vigor, no que diz respeito à higiene e segurança alimentar dos géneros alimentícios que colocam à venda. A Autoridade de Segurança Alimentar e Económica (ASAE), como autoridade fiscalizadora do mercado, tem como dever assegurar que a legislação é cumprida. Assim, o presente trabalho tem como objetivo expor as atividades desenvolvidas, ao longo do estágio curricular realizado na Unidade Operacional I (UOI) – Porto da Unidade Regional do Norte da ASAE. De forma mais concreta, procurou-se perceber as condições de segurança e higiene alimentar, ao nível do setor de restauração e bebidas e as causas e distribuição das principais infrações detetadas. Como conclusão genérica é possível afirmar que os estabelecimentos de Restauração e Bebidas (abrangidos pela zona de atuação da UOI) realizam práticas seguras na manipulação dos alimentos que oferecem aos consumidores. Para além deste setor, foram explorados os requisitos obrigatórios ao nível da indústria alimentar de produtos cárneos e em estabelecimentos de venda desses produtos (talhos). Ademais, foi analisado o contributo do Plano Nacional de Colheita de Amostras, como parte integrante do Plano Nacional de Fiscalização Alimentar e, por fim, a problemática da fraude em suplementos alimentares.
The concept of ‘food safety’ has been evolved over time in order to keep up with the increasing public health concern of the consumers, who are increasingly informed and demanding about the different food products available in the market. In order to meet consumer expectations, in terms of quality and safety, the economic operators are obliged to comply with the current legislation, concerning to food hygiene and food safety for the foods they offer for sale. The Autoridade de Segurança Alimentar e Económica (ASAE), as a market supervisory authority, has a duty to ensure that legislation is fulfilled. Thus, the present work aims to expose the activities developed, during the curricular internship at the Operational Unit I (UOI) - Porto of the Northern Regional Unit of ASAE. More specifically, it was sought to understand the food safety and hygiene conditions at the food and beverage sector and the causes and distribution of the main infractions detected. As an overall conclusion, it can be said that this establishments execute safe practices in handling the foods they offer to consumers. In addition to this sector, the mandatory requirements at the level of the food industry of meat products and in establishments for the sale of these products (butcher’s) were explored. Furthermore, the contribution of the Plano Nacional de Colheita de Amostras (National Sampling Plan) was analyzed, as an integral part of the Plano Nacional de Fiscalização Alimentar (National Plan for Food Inspection) and, finally, the issue of fraud in food supplements.
The concept of ‘food safety’ has been evolved over time in order to keep up with the increasing public health concern of the consumers, who are increasingly informed and demanding about the different food products available in the market. In order to meet consumer expectations, in terms of quality and safety, the economic operators are obliged to comply with the current legislation, concerning to food hygiene and food safety for the foods they offer for sale. The Autoridade de Segurança Alimentar e Económica (ASAE), as a market supervisory authority, has a duty to ensure that legislation is fulfilled. Thus, the present work aims to expose the activities developed, during the curricular internship at the Operational Unit I (UOI) - Porto of the Northern Regional Unit of ASAE. More specifically, it was sought to understand the food safety and hygiene conditions at the food and beverage sector and the causes and distribution of the main infractions detected. As an overall conclusion, it can be said that this establishments execute safe practices in handling the foods they offer to consumers. In addition to this sector, the mandatory requirements at the level of the food industry of meat products and in establishments for the sale of these products (butcher’s) were explored. Furthermore, the contribution of the Plano Nacional de Colheita de Amostras (National Sampling Plan) was analyzed, as an integral part of the Plano Nacional de Fiscalização Alimentar (National Plan for Food Inspection) and, finally, the issue of fraud in food supplements.
Description
Keywords
Segurança alimentar na restauração ASAE Inspeção alimentar Food safety in food and beverage service Food inspection