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Defesa alimentar (Food Defense): avaliação e aplicação da ferramenta CARVER+Shock na indústria do leite no Brasil / Food defense: evaluation and application of the CARVER+Shock tool in the dairy industry of BrazilRomero, Sarah Betancourt 03 October 2017 (has links)
Acontecimentos terroristas na indústria de alimentos publicados ao longo de décadas levaram a que emergisse nos EUA o conceito de \"Food Defense\" (defesa alimentar), cujo objetivo é adotar medidas preventivas da contaminação intencional de produtos, onde indivíduos recorrem a agentes (biológicos, químicos, físicos ou radiológicos) com intenção de causar prejuízos às companhias, governos ou à população em geral. O reconhecimento da sua importância na indústria alimentar promoveu a difusão deste conceito pelas normas certificáveis como a FSSC 22.000 e o desenvolvimento de ferramentas como o software CARVER+Shock por parte da FDA (Food and Drug Administration). Apesar de ser uma tendência recente, vários países têm adotado práticas ou ferramentas de defesa alimentar, embora no Brasil esta adoção seja de pouca amplitude mesmo sendo um dos maiores produtores de alimentos do mundo. CARVER+Shock representa um acrônimo de sete atributos: Criticidade - Impacto sobre a saúde pública, Acessibilidade - capacidade de acesso físico, Reconhecibilidade - facilidade de identificar um alvo, Vulnerabilidade - facilidade de realizar uma contaminação, Efeito - consequências de uma contaminação e Recuperabilidade - capacidade do sistema se recuperar perante uma falha de segurança e o Shock que mistura os impactos da saúde, econômicos e psicológicos. O objetivo principal do presente estudo foi realizar uma pesquisa exploratória para aplicar e avaliar de forma prática o software para assim julgar a sua efetividade. Para tal, procedeu-se à implementação do software em duas companhias processadoras de leite, a primeira é a \"Empresa A\" de pequeno, porte localizada no Estado de São Paulo e a segunda é a \"Empresa B\" de porte médio, localizada no Estado do Paraná. No estudo foi possível concluir que o software consegue efetuar uma avaliação de vulnerabilidade detalhada considerando vários fatores que permitem análise sobre o impacto econômico, psicológico e na saúde da população depois que uma contaminação intencional ocorra. Os resultados facilitaram a construção de um plano de defesa alimentar, o qual visa proteger os produtos de contaminações intencionais para garantir um ambiente de trabalho seguro para os funcionários, fornecer um produto seguro para a população, proteger as empresas e aumentar o grau de preparação e a capacidade de resposta perante uma situação critica. / The terrorist events in the food industry, published along decades in the USA, generated the concept of \"Food Defense\", whose objective is to adopt preventive measures against the intentional contamination of products, where individuals fall back upon agents (biological, chemical, physical or radiological) with intention of causing damages to the companies, governments or to the population in general. The recognition of its importance in the food industry promoted the diffusion of this concept to the establishment of certified norms, such as FSSC 22.000, and the development of tools such as the software CARVER+Shock by the FDA (Food and Drug Administration). Being a recent tendency in several countries, it has been adopted as a practice or tool for food defense. In Brazil, this adoption is little despite of it being one of the countries with the highest food production in the world. CARVER+Shock represents an acronym of 7 attributes: Criticality - Impact on public health, Accessibility - Capacity of physical access, Recuperability - easiness of identifying an objective, Vulnerability - easiness of accomplishing a contamination, Effect - consequences of a contamination, Recognizability - capacity of the system to recover before a flaw of safety and Shock that mixes the impacts of health, economical and psychological effects. The objective of the present study was to accomplish an exploratory research to apply and evaluate the software in a practical way so as to judge its effectiveness. For such a purpose, the researcher proceeded to implement the software in two dairy companies, the first company \"A\" located in the state of São Paulo and the second company \"B\" in the state of Paraná. In the study it was possible to conclude that the software achieved to make an evaluation of detailed vulnerability considering several factors that allow analysis on the economical, psychological and health impacts on the population after an intentional contamination with success, making it possible to construct a food defense plan. This plan seeks to protect the products of intentional contaminations, to guarantee an atmosphere of safe work for the employees, it supplies a safe product, it protects the companies and it increases the preparation and the capacity to answer while facing a critical situation.
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Bioactive food ingredient acceptance of health conscious consumers in two adjoining subcouncils of the City of Cape TownOConnor, Karen January 2010 (has links)
Thesis (MTech (Consumer Science)--Cape Peninsula University of Technology, 2010 / Globally, and in South Africa, consumers have become concerned about living healthier
lifestyles as well as acquiring an understanding of health and using self-medication as
disease preventative measures. This has resulted in an expanding consumer interest in
functional foods and the non-nutrient bioactive ingredients in foods that support health. The
aim of this study therefore was to determine: (i) the level of awareness, knowledge and
understanding (i.e. acceptance) of functional foods and a number of bioactive food
ingredients of health conscious consumers in two adjoining subcouncils of the City of Cape
Town and (ii) the demographic, health and lifestyle characteristics and other socioenvironmental
influences affecting their acceptance of bioactive ingredients in functional
foods to describe the consumer market for functional foods and the bioactive food
ingredients investigated.
For the purpose of this study two groups of respondents representing the health conscious
consumer were purposefully sampled. One hundred and thirty nine respondents representing
the health conscious market, which includes gym subscribers and dietary supplement users,
anonymously and voluntarily participated (67% response rate) from the two subcouncils, De
Grendal and Blaauwberg, representing a higher economically active segment of the City of
Cape Town Metropolitan Municipality.
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A study to assess the changes in hygiene of food premises following a specific health education programmeLuyt, Stanley Arthur January 1992 (has links)
Thesis (Masters Diploma in Technology (Public Health)) -- Cape Technikon, Cape Town, 1992 / In order to evaluate a health education programme for food handlers at a meat
plant, a bakery/confectionery and a catering premises, changes in hygiene were
assessed by the bacteriological analysis of swabs for hygiene indicator
organisms from food contact surfaces.
In this evaluation three phases were established on the basis of
bacteriological assessment prior to, during and after the education programme.
The first phase involved the establishment of a base line for hygiene
indicator organisms prior to the education programme by taking 5 sets of
bacteriological swabs over a two month period at each of the three premises,
each swab set consisting of 14 swabs of food contact surfaces making a total
of 210 swabs.
During this time the food hygiene educational needs of the employees were
assessed and on this basis a set of three video taped presentations were
produced relating respectively to personal hygiene, environmental hygiene and
food handling practices.
The second phase consisted of the implementation of a health education
programme involving consecutive tutorial sessions at one month intervals
during which the video taped programme was presented. At this stage a further
5 sets of bacteriological swabs was taken at each of the premises.
The third phase involved the assessment of hygiene shortly after completion
of the education programme by taking a final 5 sets of bacteriological swabs
of food contact surfaces at each of the premises over a further two month
period.
Statistically significant reductions in a number of the indicator organisms
were observed during the course of the study.
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Aplicação da metodologia de APPCC - análise de perigos e pontos críticos de controle - como ferramenta para reúso de água na indústria: modelo para indústria de aromas e essências. / Aplication of HACCP methodology - hazard analysis and critical control point - as a water reuse tool in the industry: model to the aromatic and fragrancy industry.Franco, Max Joel Mucha 24 April 2007 (has links)
Uma das maiores preocupações da indústria de alimento é o grande consumo de água nos seus processos produtivos. A conservação e reúso da água é hoje uma necessidade real e crescente. Esta dissertação expõe conceitos sobre uso racional e reúso de água na indústria de aditivos alimentares, e sistemas de gestão da qualidade na indústria de alimentos. O objetivo principal deste trabalho foi desenvolver uma descrição da aplicação do sistema APPCC - Análise de Perigos e Pontos Críticos de Controle, como ferramenta no reúso de águas para as indústrias de alimentos, utilizando-se como estudo de caso uma indústria do setor de aromas e essências, fundamentado nos princípios da Gestão da Qualidade Total. Neste estudo são apresentados dados técnicos obtidos em visitas realizadas à empresa Givaudan, localizado na cidade de São Paulo, Brasil. Foi feita uma análise dos principais processos produtivos, para a identificação da demanda de água e, consequentemente, das áreas com maior potencial para a aplicação de alternativas para reúso da água. Determinou-se que os maiores consumos de água estão na produção de aromas e fragrâncias, referindo-se ao processo de lavagem de equipamentos e utensílios nas áreas de secagem de emulsões e tanques móveis. Recomenda-se tratar o efluente da operação de lavagem, posteriormente essa água tratada deve ser levada a um tanque de armazenamento para ser reusada internamente nos primeiros estágios de lavagem e enxágüe dos secadores do tipo Spray Dry. A ferramenta APPCC vai garantir a qualidade físico-química e microbiológica da água. O tratamento para este efluente que contém alta concentração de sólidos dissolvidos é através de osmose reversa por ser um processo que vai permitir uma alta remoção dos sólidos dissolvidos, bactérias e vírus. Para reduzir o consumo de água na empresa se propor um reúso de água não potável externamente, implantando e instalando uma estação de tratamento biológico para adequar o efluente proveniente da área de lavagens dos tanques móveis, lavadores de gases, vasos sanitários, e bebedouros. / One of the major problems faced by the food industry is their enormous water consumption is their productive processes. Water conservation and reuse is a real and increasing necessity. This dissertation discusses rational use concepts, industrial water reuse, quality management systems in the condiment sector of the food industry. The main objective of this dissertation is to develop the concept of HACCP - Hazard Analysis and Critical Control Point - as a tool for water reuse in food industries, using the Flavor and Essence of food industry as a case study for total quality management. Presented in this study are the technical data obtained from Givaudan, a food industry located in the city of São Paulo, Brazil. The analysis of the main productive processes was done in order to identify the water demand and consequently, identify the areas where water reuse alternatives have more chances of being implemented. The major water consuming sectors in the company are the flavor and fragrance, ones especially, with equipment washing operations and utensils used in drying of emulsions and mobile tanks. One sends regards to deal with the effluent one the operation of laundering, later this treated water must be taken to a tank of storage to be reused internally in the first periods of training of laundering and rinses of the driers of the type Spray Dry. Tool APPCC goes to guarantee the quality microbiological physicist-chemistry and of the water. The treatment for this effluent one that it contains high dissolved solid concentration is through reverse osmosis for being a process that goes to allow one high removal of dissolved solids, bacteria and virus. To reduce the water consumption in the company if to consider one reuse externally of not potable water, implanting is installing a station of biological treatment to adjust effluent the proceeding one from the area of launderings of the mobile, washing tanks of gases, sanitary vases, and watering place.
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National policy approaches to reduce food insecurity in developing market economiesEtzold, Peter Eric January 2010 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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Estratégias de concorrência da indústria alimentícia e seus desdobramentos na dimensão nutricional / Competition Strategies of Food Industry and its Deployments in the Nutritional DimensionFlavia Mori Sarti Machado 19 December 2003 (has links)
O objetivo da tese é analisar a relação entre modificações no padrão alimentar da população da cidade de São Paulo (demanda por alimentos) e padrão e intensidade da concorrência no setor alimentício (oferta de alimentos). Metodologia. Dados das Pesquisas de Orçamentos Familiares da Fundação Instituto de Pesquisas Econômicas da USP constituem a base analítica da evolução da demanda alimentar em São Paulo. O nexo causal entre demanda e oferta de alimentos é estabelecido pelo estudo do comportamento dinâmico da concorrência entre firmas do setor, número de produtos disponíveis, evolução dos preços e renda da população. O foco em laticínios deve-se à importância nutricional como fonte alimentar de cálcio. Resultados. A análise dos dados comprova a ocorrência de importantes mudanças no padrão alimentar paulistano, destacando-se elevação da disponibilidade de alimentos de alto teor protéico. A dinâmica da concorrência entre empresas de alimentos e a evolução dos preços dos laticínios denotam o emprego de estratégias de concorrência extra-preço, como diferenciação de produto, que influenciaram positivamente a demanda por laticínios. Conclusão. A adequação nutricional da dieta populacional é função direta da composição da demanda alimentar, variável altamente correlacionada a fatores econômicos, com destaque ao comportamento estratégico das firmas na determinação da estrutura de oferta alimentar. Os resultados demonstram a extensão da influência de estratégias de empresas alimentícias sobre o padrão de aquisição de alimentos pelo consumidor e, em conseqüência, o hábito alimentar da população. / The objective of the dissertation is to analyze the relation between modifications in dietary patterns of the population living in the city of São Paulo - Brazil (food demand) and pattern and intensity of the competition inside Brazilian food industrial sector (food supply). Methodology. Data from Families Budget Inquiry (POFs) of Foundation Institute of Economic Research from University of São Paulo (FIPE-USP) are the analytical base of food demand evolution in São Paulo. The causal nexus between food demand and supply is established through the study of dynamic behavior of variables as competition among food firms, number of food products available, evolution of food prices and population income. The focus on dairy products\' sector was performed because of its nutritional significance as food source of calcium. Results. Data analysis demonstrates occurrence of important changes in dietary patterns in São Paulo, emphasising the increase in high protein foods availability. The dynamics of food industrial sector competitive environment and the dairy prices evolution indicate the adoption of non-price competition strategies, such as product differentiation, which influenced positively dairy demand. Conclusion. Nutritional adequacy of the population\'s diet is a direct function of food demand composition, a variable highly correlated to economic factors, highlighting the role of firms strategic behavior in determining the food supply structure. Results show the extension of food firms strategies influence on consumers\' buying patterns and, therefore, on population\'s dietary habits.
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Aplicação da metodologia de APPCC - análise de perigos e pontos críticos de controle - como ferramenta para reúso de água na indústria: modelo para indústria de aromas e essências. / Aplication of HACCP methodology - hazard analysis and critical control point - as a water reuse tool in the industry: model to the aromatic and fragrancy industry.Max Joel Mucha Franco 24 April 2007 (has links)
Uma das maiores preocupações da indústria de alimento é o grande consumo de água nos seus processos produtivos. A conservação e reúso da água é hoje uma necessidade real e crescente. Esta dissertação expõe conceitos sobre uso racional e reúso de água na indústria de aditivos alimentares, e sistemas de gestão da qualidade na indústria de alimentos. O objetivo principal deste trabalho foi desenvolver uma descrição da aplicação do sistema APPCC - Análise de Perigos e Pontos Críticos de Controle, como ferramenta no reúso de águas para as indústrias de alimentos, utilizando-se como estudo de caso uma indústria do setor de aromas e essências, fundamentado nos princípios da Gestão da Qualidade Total. Neste estudo são apresentados dados técnicos obtidos em visitas realizadas à empresa Givaudan, localizado na cidade de São Paulo, Brasil. Foi feita uma análise dos principais processos produtivos, para a identificação da demanda de água e, consequentemente, das áreas com maior potencial para a aplicação de alternativas para reúso da água. Determinou-se que os maiores consumos de água estão na produção de aromas e fragrâncias, referindo-se ao processo de lavagem de equipamentos e utensílios nas áreas de secagem de emulsões e tanques móveis. Recomenda-se tratar o efluente da operação de lavagem, posteriormente essa água tratada deve ser levada a um tanque de armazenamento para ser reusada internamente nos primeiros estágios de lavagem e enxágüe dos secadores do tipo Spray Dry. A ferramenta APPCC vai garantir a qualidade físico-química e microbiológica da água. O tratamento para este efluente que contém alta concentração de sólidos dissolvidos é através de osmose reversa por ser um processo que vai permitir uma alta remoção dos sólidos dissolvidos, bactérias e vírus. Para reduzir o consumo de água na empresa se propor um reúso de água não potável externamente, implantando e instalando uma estação de tratamento biológico para adequar o efluente proveniente da área de lavagens dos tanques móveis, lavadores de gases, vasos sanitários, e bebedouros. / One of the major problems faced by the food industry is their enormous water consumption is their productive processes. Water conservation and reuse is a real and increasing necessity. This dissertation discusses rational use concepts, industrial water reuse, quality management systems in the condiment sector of the food industry. The main objective of this dissertation is to develop the concept of HACCP - Hazard Analysis and Critical Control Point - as a tool for water reuse in food industries, using the Flavor and Essence of food industry as a case study for total quality management. Presented in this study are the technical data obtained from Givaudan, a food industry located in the city of São Paulo, Brazil. The analysis of the main productive processes was done in order to identify the water demand and consequently, identify the areas where water reuse alternatives have more chances of being implemented. The major water consuming sectors in the company are the flavor and fragrance, ones especially, with equipment washing operations and utensils used in drying of emulsions and mobile tanks. One sends regards to deal with the effluent one the operation of laundering, later this treated water must be taken to a tank of storage to be reused internally in the first periods of training of laundering and rinses of the driers of the type Spray Dry. Tool APPCC goes to guarantee the quality microbiological physicist-chemistry and of the water. The treatment for this effluent one that it contains high dissolved solid concentration is through reverse osmosis for being a process that goes to allow one high removal of dissolved solids, bacteria and virus. To reduce the water consumption in the company if to consider one reuse externally of not potable water, implanting is installing a station of biological treatment to adjust effluent the proceeding one from the area of launderings of the mobile, washing tanks of gases, sanitary vases, and watering place.
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A publicidade de alimentos: da natureza à seduçãoAntunes, Bruno Sampaio 27 November 2017 (has links)
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Previous issue date: 2017-11-27 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / This study aims to understand how the advertising speech develops persuasion as means of propagation, sale, consumption and profit when materiality and immateriality aspects of a product is defined. The study of the advertising speech towards food, from a raw product until a transformed nourishment, that later becomes persuasive, is the main objective of this research. As an empirical object, there were selected food advertisements in a production scale, determined by natural cycles and opposing them with the advertising of those transformed products by the food industry and its persuasion strategies depending on the product configuration. As an epistemological object, there will be carried out a study of the visual syntax appeal supported by verbal and nonverbal language used as persuasive tools. In order to achieve this objective the study will investigate speeches from both raw and transformed products advertisements by the food industry and analyse the established connection between representations and way of life in order to increase sales. The methodological strategy is based on a timeline construction of published advertisements, identify which were iconics and the most used language artifacts, compare verbals and nonverbals resources used, determine how the imagistics interferes on the ways of life constructions, understand how the food industry advertising seduces, creates desires and way of life perceptions, and how political interests may be implied. As for the theoretical foundation there will be used concepts from Gilles Lipovetsky, Milton Santos and Guy Debord to analyze the relation established between the food industry and the organization's logic related to the design concept, along with Benjamin's parlance designations. In order to complement the studies over political and social clusters, there were used concepts and theories developed by Leo Huberman, Octávio Ianni and Warren Dean / A fim de compreender como linguagem publicitária desenvolve a persuasão tendo em vista a divulgação, a venda, o consumo e o lucro quando se definem elementos da materialidade e da imaterialidade do produto, essa pesquisa tem como objetivo principal o estudo da linguagem publicitária da indústria de alimentos gerados pela produção e transformação industrial. Para o estudo do objeto empírico foram selecionados anúncios de alimentos em seu estágio produtivo determinado pelos ciclos naturais, relacionando-os às características publicitárias de produtos transformados pela indústria e, sobretudo, por estratégias persuasivas diretamente ligadas à configuração do produto no momento do contato direto com o receptor. Como objeto epistemológico, será realizado o estudo da sintaxe do apelo visual patrocinado por linguagens verbais e não verbais utilizadas como ferramentas persuasivas da publicidade. Para a consecução desse objetivo procura-se investigar as linguagens usadas em anúncios publicitários de ambos os tipos de produtos trabalhados pela indústria de alimentos e analisar as relações estabelecidas entre modos de vida e as construções imagéticas utilizadas para possibilitar a venda. A estratégia metodológica supõe: discriminar cronologicamente as características dos recortes publicitários, identificar as campanhas que se tornaram ícones de suas épocas e os artifícios de linguagem predominantes, comparar os recursos verbais e não verbais usados, definir como a linguagem imagética persuasiva interfere na construção de modos de vida, verificar como a publicidade da indústria alimentícia seduz e cria desejos e percepções de modos de vida e, por fim, relacionar a linguagem publicitária da indústria alimentícia de produção com a linguagem de transformação para identificar possíveis interesses políticos e econômicos implícitos em determinadas campanhas. Para a construção da fundamentação teórica, utiliza-se conceitos de Gilles Lipovetsky, Milton Santos, Guy Debord para estudar a relação que se estabelece entre a indústria de bens de consumo e a lógica organizacional relacionada ao conceito de design, juntamente com conceitos de Benjamin para o estudo da linguagem. Para complementar o estudo das esferas sociais e políticas, foram trabalhadas teorias desenvolvidas por Leo Huberman, Octávio Ianni e Warren Dean
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The role of business and government in shaping South Africa's food safety regime between 2000-2015Mbenyane, Balungile C January 2016 (has links)
Masters Research Report
Department of International Relations
School of Social Sciences
Faculty of Humanities
The University of the Witwatersrand / This research report provides a framework to assess the value of private-public partnerships
(PPPs) in shaping the regulatory framework of the food safety regime within southern Africa. As
one of Africa’s largest economies and major exporting countries, South Africa provides a clear
case for analysing how developing countries in Africa have adopted and enforce international
standards relating to the safety of foodstuffs that are produced, distributed and sold. Within the
international systems, governments are generally held responsible for the ratification of
international treaties that inform global standards and are criticised or excluded when they fail to
comply. However, the role of private sector in supporting and enforcing food safety practices has
not been evaluated in any meaningful way. The aim of this research is further the understanding
of how PPPs have formed in South Africa and to what extent they have had a positive impact on
the advancement of food safety between the years 2000 and 2015. With the help of document
analysis and a review of the current regulatory framework, this research is framed within the
concept of hybridity and allows us to better understand the focus of PPPs within South Africa’s
food safety regime. The main conclusion is that South Africa’s commitment to food safety is
strong but the relevant policy remains uncoordinated and undefined. South African businesses
and the government are involved at the international level in terms of standards-setting and are
aware of the global food safety strategy. The primary reason for this is that the country’s
involvement improves trade prospects and affirms its role as a collaborative actor within the
International Food Safety Complex (IFSC). However, South Africa still experiences several
issues relating to food safety risks that affect trade and challenge the efficacy of existing food
safety regulations. The recommendation is that public and private sectors should invest more
capital and capacity in establishing a comprehensive food safety policy that brings together
legislation, identifies key actors and provides a guideline to improve transparency and
accountability relating to food safety issues in South Africa. / MT2017
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Využití ICT v potravinářském průmyslu / Use of ICT in the food industryBEDNÁŘ, Jiří January 2019 (has links)
The primary purpose of this study is to analyse the usage of information and communication technologies in the food industry. Nowadays, information and communication technologies are an essential element on the path to business success. As these technologies evolve, the environment in which businesses operate changes and companies have to adapt to this dynamic progression. The first part of the thesis is the literature review, which offers the necessary theoretical basis. It focuses on the very essence of information and communication technologies, historical development, information systems and their components. The thesis does not omit the currently used tools of information and communication technologies or elements of the Industry 4.0. The empirical part is based on data obtained from the questionnaires and offers analysis of food industry enterprises in connection with the usage of information and communication technologies. A number of statistical tools were used to analyse the data, the findings were further compared with similar researches dealing with the same or similar issues. At the very end of the thesis, the findings were evaluated and the key points were set out to help companies on the way to effective usage of information and communication technologies and competitiveness.
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