Validação do sistema de HACCP em cook-chill numa empresa de catering
2011
Ribeiro, Ana Filipa | Brito, Maria Luísa de Castro | Costa, João Bruno
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Mostrar más [+] Menos [-]The aim of this study was to validate the HACCP system in a cook-chill catering company, to show if this system allows to get safety products. The cook-chill is a producing process where food, once cooked, is rapidly cooled in a controlled manner, and stored at refrigeration temperature until the moment of regeneration or service. To validate the HACCP system in eleven different products a study was conducted which analyzed the cooking temperatures (PCC4), waiting time between the end of cooking and the beginning of cooling and, the cooling time (PCC6). Then, through a collection of samples was evaluated if the product was safe for consumption. It was also conducted a survey of analysis performed during the year 2010, where 215 tests were done and 35 of these were non-conformities. It was found that coliforms and microorganisms at 30 ºC were the more frequent microorganisms. Finally, a test to the kitchen staff was made to assess the knowledge of good hygiene and handling practices. Regarding the study of the eleven products, although there were some bad practices, the study proved that all products were safe for consumption.
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