Made available in DSpace on 2016-06-02T19:52:13Z (GMT). No. of bitstreams: 1 DissAC.pdf: 1825602 bytes, checksum: 66578e867a58642d29d296cfb15d5fc3 (MD5) Previous issue date: 2005-12-05 / The steady growth of the fruit juices sector is a significant factor strengthening the Brazilian economy; the richness of the tropical fruits, the quality of juices they are processed into and the luring presentation to consumers expanded the internal market and helped conquer demanding markets abroad. All this happened as a result of meeting stringent and assorted requirements, since food fruit juices included quality and safety are a must today. The purpose of this paper is to present a proposal to integrate management systems involving quality, good manufacturing practices and related legal requirements, as well as HACCP, in a small fruit juices company in the State of São Paulo. The proposal includes integrated cost-effective actions to implement the various standards. The research carried out concludes that the integration of management systems involving quality, good manufacturing practices and related legal requirements, as well as HACCP, is feasible. A relationship matrix of the respective requirements was designed during the research, which allowed conducting an initial joint and revealing assessment to evaluate the degree of fulfillment of those requirements. Bearing in mind the company´s scenario where the research was performed and the first application of this Integrated Management System took place, the proposal was not totally implemented. The necessity was perceived to test the Integrated Management System and monitor its operation in other food sector companies, thus not only evaluating the consistency of the proposal but also its flexibility to meet local specific requirements and detect improvement opportunities. / O crescimento do setor de produção de sucos de frutas vem contribuindo ao fortalecimento da economia brasileira; a rica variedade de frutas tropicais, a diversidade de formas de apresentação e a qualidade dos sucos ampliaram o mercado interno e conquistaram mercados externos, atendendo exigências cada vez mais rígidas. As empresas do setor estão submetidas a crescentes exigências de qualidade e segurança de seus produtos. O objetivo deste trabalho é apresentar uma proposta para integrar os sistemas de gestão da qualidade, das boas práticas de fabricação e requisitos legais correlatos, bem como da APPCC, em uma pequena empresa de sucos de frutas situada no interior do Estado de São Paulo, submetida às crescentes exigências dos clientes. A proposta inclui ações integradas contribuindo para racionalizar os recursos aplicados ao processo de adequação aos diferentes referenciais normativos. O trabalho conclui que é viável a integração dos sistemas de gestão da qualidade, das boas práticas de fabricação e requisitos legais correlatos e da APPCC. A matriz de correspondência entre requisitos respectivos, desenhada durante a pesquisa realizada, permitiu a avaliação conjunta do grau de atendimento dos mesmos, facilitando o processo de implementação a partir dos resultados obtidos. Tendo em vista o cenário da empresa em que foi desenvolvida a pesquisa e realizada a primeira aplicação da proposta do Sistema Integrado de Gestão, não foi possível implementar a proposta integralmente. Foi percebida a necessidade de testar sua implementação e operação em outras empresas do setor de alimentos, para avaliar não só a consistência da mesma, senão também sua flexibilidade para se ajustar às especificidades locais e detectar oportunidades de melhoria. Palavras-chave: qualidade do alimento, segurança do alimento, BPF, ISO 9001 (2000) e APPCC, Resolução ANVISA RDC 275/01, indústria de sucos, sistema integrado de gestão.

There are many optimistic and pessimistic views on integrated quality management systems based on international standards. Many businesses have not benefited in terms of operational, quality or business performance, while many others have indicated that the implementation of integrated quality management systems based on an international system standard or other standards has led to improved operational performance and quality, which in turn has resulted in improved business results. The main research problem is therefore to identify the effect of an IQMS on a fishing company and, secondly, to determine whether such a system is compatible with the fishing industry as a whole. By addressing these questions, a perception of the value of an IQMS for the fishing company under study was be obtained. The main research question was: “What is the effect of an integrated quality management system on a leading fish product manufacturer Different research approaches were used to determining the value of such an IQMS in a leading fish product manufacture. The study confirmed that the IQMS has a positive effect on the fish product manufacturer. / Business Management / M. Tech. (Business Administration)

There are many optimistic and pessimistic views on integrated quality management systems based on international standards. Many businesses have not benefited in terms of operational, quality or business performance, while many others have indicated that the implementation of integrated quality management systems based on an international system standard or other standards has led to improved operational performance and quality, which in turn has resulted in improved business results. The main research problem is therefore to identify the effect of an IQMS on a fishing company and, secondly, to determine whether such a system is compatible with the fishing industry as a whole. By addressing these questions, a perception of the value of an IQMS for the fishing company under study was be obtained. The main research question was: “What is the effect of an integrated quality management system on a leading fish product manufacturer Different research approaches were used to determining the value of such an IQMS in a leading fish product manufacture. The study confirmed that the IQMS has a positive effect on the fish product manufacturer. / Business Management / M. Tech. (Business Administration)

The Food Safety and Quality Control System in Czech RepublicThe thesis describes the way how is the food safety control and quality protection provided in Czech republic. There is the law definition of the all forms of food during the food production chain from the primary production up to sale to the consumer in the work. The thesis focuses on the requirements laid down in the Czech and European food law on the food producers and sellers. The thesis also deals with the food contamination and quality aspects - nutrition value and quality branding. There is also chapter about the quality management system certification and chapter about the current cases related with the safe food area in the Czech republic in 2012 (Methanol, Polish technical salt and horse lasagne).

This Master´s thesis is focused on the proposition of system HACCP as appropriate solution incurred complaint. I start from the theoretical bases and from analysis of the current state in the company Cutisin s.r.o. The particular part is included hazard analysis of single step of the process plan, critical control points in production, precautionary measures and corrective action.

Penicillium nordicum è un importante contaminante di salumi, rappresentanando il 10 % e il 26 % della popolazione di Penicillium spp . isolati , rispettivamente dall'aria e dai prodotti carnei stagionati in un'indagine gestita in Italia ( Battilani et al. , 2007). Diverse colonie di P. nordicum isolate dai salumi hanno dimostrato di essere importanti produttori di ocratossina A , OTA ( Sansom e Frisvad , 2004 . Pietri et al, 2006 ; . Battilani et al , 2010). Attualmente, l'impostazione appropriata delle condizioni ambientali (temperatura, umidità relativa e circolazione dell'aria ), è l'unico strumento accettato per impedire la crescita incontrollata di P. nordicum all'interno degli impianti di stagionatura attraverso una accurata analisi dei punti critici di controllo e l’ideazione di un relativo piano HACCP (Hazard Analysis and Critical Control Points) ben struttutato ( Asefa et al , 2011; Virgili et al , 2012). Anche se il sistema HACCP è stato applicato con successo nel settore alimentare ci sono rischi per la sicurezza alimentare non attentamente considerati. Questo è particolarmente vero per quanto riguarda i rischi micotossigeni associati ai prodotti alimentari di origine animale. Il termine "rischi micotossigeni" è utilizzato da Asefa et al. ( 2011) per descrivere lieviti patogeni e metaboliti secondari tossici prodotti da specie fungine tossigene che contaminano i prodotti alimentari e incidono sulla sicurezza alimentare. La maggior parte dei piani HACCP nelle attività di trasformazione alimentare, come ad esempio la produzione di formaggi e di prodotti carnei stagionati, tiene in considerazione principalmente il rischio derivante da agenti batterici (Arvanitoyannis e Mavropoulos, 2000; Barbuti e Parolari, 2002) anche se tali prodotti alimentari vengono spesso contaminati da funghi micotossigeni e dai loro metaboliti (Spotti et al 1989; Spotti et al , 2001a; Battilani et al 2007). Pertanto, dovrebbe essere cruciale definire un piano HACCP specificamente incentrato sui rischi micotossigeni. L'identificazione, il controllo e la standardizzazione della micoflora superficie dei salumi è fondamentale per preservare la sicurezza delle produzioni e la salute dei consumatori . Questo è il contesto in cui deve essere valutata l’efficacia e l’affidabilità per l’identificazione delle popolazioni di Penicillium spp di interessante per la produzione alimentare. In questo contesto , il progetto di ricerca di questa tesi di dottorato ha cercato di approfondire le conoscenze su tali tematiche con l'intento di limitare il rischio micotossigeno nella catena di produzione dei prodotti carnei stagionati. Sono stati affrontati i seguenti argomenti: 1 . studio della composizione e dinamica della microflora fungina presente sulla superficie dei salumi (prodotto testato, salame) e l'aria di ambienti di stagionatura tenendo conto dell'influenza di alcuni parametri di processo (inoculo starter, temperatura, fase produttiva). 2 . sviluppo di un metodo MALDI TOF MS per l'identificazione di Penicilium a livello di specie per le prospettive future di screening diretti della microflora presente sui salumi. 3 . confronto e integrazione di diverse tecniche, come l'analisi morfologica, l’analisi molecolare e l’analisi tramite spettrometria di massa, per l'identificazione delle specie di Penicillium presenti nei salumi. 4 . valutazione dei lieviti selezionati, isolati dalla superficie di prosciutto crudo, per competere con P. nordicum ed inibire l'accumulo di OTA nella prospettiva del loro uso come starter superficiali con funzione di agenti di biocontrollo. / Penicillium nordicum is an important contaminant of cured meat products, representing 10% and 26% of the Penicillium spp. isolated, respectively, from the air or the products in a survey managed in Italy (Battilani et al., 2007). Several P. nordicum cured meat isolates proved to be important producers of ochratoxin A, OTA (Sansom and Frisvad, 2004; Pietri et al., 2006; Battilani et al., 2010). Currently, the appropriate setting of environmental conditions (temperature, relative humidity and air circulation), is the only accepted tool to prevent the uncontrolled growth of P. nordicum inside dry-curing plants through a carefully structured Hazard Analysis Critical Control Point (HACCP) plan (Asefa et al., 2011; Virgili et al., 2012). Even if the HACCP system has been successfully applied in the food industry, there are food safety hazards not carefully considered. This is especially true with regard to mycotoxigenic hazards associated with animal food products. The term “mycotoxigenic hazards” is used by Asefa et al. (2011) to describe pathogenic yeasts and toxic secondary metabolites of toxigenic moulds that contaminate food products and affect food safety. Most HACCP plans in food processing activities, such as the production of cheese and dry-cured meat products, considered mainly bacterial agents (Arvanitoyannis and Mavropoulos, 2000; Barbuti and Parolari, 2002), even if such food products get often contaminated with mycotoxigenic fungi and their metabolites (Spotti et al 1989; Spotti et al., 2001a; Battilani et al 2007). Therefore, it should be crucial to define a HACCP plan specifically focused on the mycotoxigenic hazards. The identification, control and standardization of the surface mycoflora of cured meat products is mandatory to preserve the productions safety and the consumers health. This is the context of the effectiveness and reliability evaluation for the Penicillium spp. identification methods of interesting species for food production. In this context, the research project of this PHD thesis tried to fill some gaps of knowledge with the attempt to limit the mycotoxigenic risk in the cured meat products chain. The following topics were faced: 1. study of the composition and dynamic of fungal microflora present on the surface of cured meat products (salami) and the air of seasoning environments taking into account the influence of some process parameters (starter inoculum, curing temperature, stage of seasoning). 2. development of a MALDI TOF MS method for the identification of Penicilium at species level for future direct screening perspectives of the microflora present on cured meat products. 3. comparison and integration of different techniques, as morphological, molecular and mass spectral analysis, for the identification of Penicillium species in cured meat products. 4. evaluation of selected yeasts, isolated from dry-cured ham surface, to compete with P. nordicum and to inhibit OTA accumulation in the perspective of their use as surface starter biocontrol agents.