O crescimento do mercado de alimentos para animais de companhia devido à cultura de animais de estimação vem, consequentemente, aumentando a competitividade das empresas inseridas nesse nicho. Buscando atender às necessidades do consumidor que exigem produtos com qualidade e manter-se competitiva, as empresas fazem uso de ferramentas como o Sistema de Análise de Perigos e Ponto Crítico de Controle (Sistema APPCC). Assim, o presente estudo buscou investigar a motivação dos funcionários como fator de sucesso no processo de implantação de referido Sistema. A investigação deu-se mediante um estudo de caso em uma indústria de alimentos para animais domésticos, situada no interior de São Paulo, pela pesquisa exploratória com coleta de dados através da observação direta da pesquisadora combinada com a técnica de entrevista dirigida a funcionários direta ou indiretamente ligados à implantação do Sistema. A análise descritiva dos dados permitiu caracterizar os participantes, verificar possíveis correlações com o Modelo de Comportamento Humano de Robbins (2005) e os fatores de satisfação no trabalho, impactando ou não o absenteísmo, a rotatividade e a produtividade desses funcionários, com evidenciação da Teoria da Hierarquia das Necessidades de Maslow. Foi possível concluir que o comportamento humano em situações de trabalho está intimamente ligado com o atingimento de metas individuais que somadas colaboram com o alcance dos objetivos organizacionais. / The growth of the market of pet food due to culture of pets is increasing the competitiveness of the companies included in that niche. Seeking to meet the needs of consumers who demand quality products and to remain competitive, companies make use of tools such as the System of Hazard Analysis and Critical Control Point (HACCP System). Thus, the present study sought to investigate the motivation of staff as a factor of success in the process of implementation of this system. The investigation came about through a case study in a food industry for domestic animals, located in the inner of São Paulo, using the exploratory research with data collection through direct observation of the researcher combined with the employee-driven interview technique directly or indirectly linked to the implementation of the system. The descriptive analysis of the data has allowed to characterize the participants, check possible correlations with the Model of Human Behavior of Robbins (2005) and the factors of job satisfaction, impacting or not the absenteeism, the turn over and the productivity of these employees, with presentation of the theory of Maslow\'s Needs Hierarchy. It was possible to conclude that human behavior in work situations is closely linked with the achievement of individual targets that together collaborate with the achievement of organizational objectives.

Submitted by Renata Lopes (renatasil82@gmail.com) on 2017-03-09T13:33:42Z No. of bitstreams: 1 julianamariavillanovaflisch.pdf: 3180513 bytes, checksum: 6790437987e7af0cc76541c05fd5a44b (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2017-03-10T12:58:35Z (GMT) No. of bitstreams: 1 julianamariavillanovaflisch.pdf: 3180513 bytes, checksum: 6790437987e7af0cc76541c05fd5a44b (MD5) / Made available in DSpace on 2017-03-10T12:58:36Z (GMT). No. of bitstreams: 1 julianamariavillanovaflisch.pdf: 3180513 bytes, checksum: 6790437987e7af0cc76541c05fd5a44b (MD5) Previous issue date: 2016-08-24 / Os alimentos estão vulneráveis às contaminações biológicas, químicas e físicas em qualquer estágio da produção o que compromete a sua segurança no momento do consumo. A produção de produtos lácteos seguros baseia-se na implantação de ferramentas da gestão da qualidade como as Boas Práticas de Fabricação (BPF), os Procedimentos Padrão de Higiene Operacional (PPHO) e a Análise de Perigos e Pontos Críticos de Controle (APPCC). O sistema APPCC é uma ferramenta de gestão da qualidade que permite detectar a presença de pontos críticos biológicos, químicos e físicos durante as etapas de produção dos alimentos, e ainda aplicar medidas corretivas de controle a cada ponto crítico detectado. O presente trabalho teve como objetivo elaborar um plano APPCC para uma indústria de produtos lácteos situada na Microrregião de Barbacena, MG e evidenciar a(s) etapa(s) do processo produtivo do queijo Reino responsável(eis) por perigos biológicos, químicos e físicos ao produto. O trabalho iniciou com um diagnóstico no programa de pré-requisitos (BPF e PPHO) que proporcionou um relato significativo de não conformidades, distribuídas nos setores da indústria em estudo. Com o objetivo de diagnosticar as condições higiênicas, foram realizadas análises de dados fornecidos pela indústria com resultados de análises microbiológicas dos equipamentos e utensílios, mãos, aventais e luvas dos funcionários da produção e do produto final, bem como de análises físico-químicas do queijo Reino produzido no ano 2015. Ao final deste estudo foi elaborado um plano APPCC abordando o organograma da empresa; a equipe APPCC; a descrição e composição do produto; fluxograma e descrição do processo de fabricação do queijo Reino; perigos biológicos, químicos e físicos e suas medidas preventivas e corretivas, além da determinação dos pontos críticos de controle. Com os resultados obtidos foi possível verificar que as BPF e PPHO não estão totalmente implantados, detectandose diversas não conformidades a serem eliminadas e que, a implementação do sistema APPCC, pode contribuir significativamente para a elaboração de produtos lácteos com mais qualidade e seguros. / Food is vulnerable to biological, chemical and physical contamination at any stage of production which compromises its safety at the time of consumption. The production of safe dairy products is based on the implementation of quality management tools such as Good Manufacturing Practices (GMP), Standard Sanitation Operational Procedures (SSOP) and Hazard Analysis and Critical Control Points (HACCP). The HACCP system is a quality management tool that allows the detection of the presence of critical biological, chemical and physical points during the food production stages, as well as corrective control measures at each critical point detected. The objective of the present work was to elaborate an HACCP plan for a dairy industry located in the Microregion of Barbacena, Minas Gerais, and to show the stage of the cheese production process responsible for biological, chemical and physical hazards to the product. The work began with a diagnosis in the prerequisite program (GMP and SSOP) that provided a significant report of nonconformities, distributed in the sectors of the industry under study. In order to diagnose the hygienic conditions, data analyzes were carried out by the industry with results of microbiological analysis of equipment and utensils, hands, aprons and gloves of workers and final product, as well as physical and chemical analysis of the cheese Reino produced in the year 2015. At the end of this study an HACCP plan was elaborated on the organization chart of the company; the HACCP team; description and composition of the product; flowchart and description of the cheese making process; biological, chemical and physical hazards and their preventive and corrective measures, as well as the determination of critical control points. With the results obtained, it was possible to verify that the GMP and SSOP are not fully implanted, detecting several non-conformities to be eliminated and that the implementation of the HACCP system can contribute significantly to the production of milk products with higher quality and safety.

Unidad de práctica para optar al título de Químico Farmacéutico / Autor no autoriza el acceso a texto completo de su documento / La unidad de práctica prolongada, fue realizada en el Departamento de Aseguramiento de Calidad de Laboratorio Valma Ltda, el trabajo consideró desarrollar parte de los requisitos necesarios para la implementación del Sistema de Análisis de Peligros y Puntos Críticos de Control (HACCP) en la Planta de Suplementos Alimenticios de Laboratorio Valma Ltda. El punto que se desarrolló del Procedimiento Operativo Estándar (POE) Control de Producción, corresponde a la elaboración de los procedimientos de manufactura de los productos: suplementos alimentarios, edulcorantes y hierbas deshidratadas para infusión de la Planta de Alimentos, documentación imprescindible para la implementación de HACCP. La metodología de trabajo se basó principalmente en la elaboración de procedimientos, utilizando diagramas de flujo, recopilación de material existente, verificación de las tareas de operarios e involucrados en los procesos de producción, observación de los procesos en terreno, evaluaciones de avances de procedimientos, reuniones con el equipo de HACCP y determinación de puntos críticos para incorporarlos en las mejoras de los procedimientos elaborados. Finalmente, se cumple con los prerrequisitos de documentación, generando así los procedimientos de los productos alimenticios, previos a la implementación de HACCP

Master of Agribusiness / Department of Agricultural Economics / Michael R. Langemeier / With increased focus on food safety and protection, the Food & Drug Administration (FDA) has examined the possibility of removing the exemption for elevators pertaining to Good Manufacturing Practices (GMPs). The objective of this thesis was to determine the extent to which Kansas Elevators have adopted GMPs. To accomplish the objective of this thesis, information from an online survey completed by 42 elevators was summarized and analyzed. The information that was collected focused on the general classification of the elevators, grain safety programs, pest control programs and procedures, operational methods and personal practices, and maintenance of the facilities and equipment. Correlation coefficients were computed to determine if there were any significant correlations between elevator characteristics and GMPs. The study found that many of the elevators surveyed do not comply with the GMP requirements, and would require more resources in order to do so. Little connection was made between classification information such as size, location, or number of employees and GMP implementation. The significant correlations found were between HACCP and Pest Management, and HACCP and Traceability. The main limitation of this thesis was the small number of survey participants.

The theoretical part of the diploma work contains key principles of food safety. It includes the chapter about RASFF system and nanotechnology in food safety. Next part is about chosen food safety systems HACCP, IFS and BRC. In the practical part there is the analysis of the food safety system in the retail chain and the proposal for the more efficient one.

The aim of this thesis is to define the concepts of food quality and brand quality. The thesis provides an overview of the current status of the most important and famous quality brands in the food market in the Czech Republic. The thesis maps about the quality of food and the perception of quality brands for food among czech consumers via a questionnaire. Write recommendation for consumers and producers. Results showed that the most important factor when choosing food is flavor. The most famous brand of quality is Klasa. The results showed low consumer awareness of quality brands.

El presente trabajo de investigación está basado en una empresa que se dedica a la elaboración de productos medicinales y que viene recibiendo diversos reclamos que perjudican la imagen y calidad de sus productos, por lo que el objetivo es analizar sus problemáticas y tomar acciones para revertir la situación de la empresa. En el análisis del problema encontramos que la empresa acumula muchos reprocesos, y al mismo tiempo la demanda de la empresa creció en un 8% al año y por lo tanto es necesario mejorar el proceso productivo.Los problemas encontrados están muy relacionados con los métodos de trabajo, utilización de algunas máquinas, entre otros recursos que se detallan en el presente trabajo. El uso de las diferentes herramientas de ingeniería industrial sumándole un modelo del proceso de producción nos dará una mejor visión de cómo distribuir los recursos y métodos de trabajo en la empresa, teniendo en cuenta los principios y aportes de la gestión de la calidad y la inocuidad de alimentos que con su aporte podremos incrementar la productividad y a futuro la rentabilidad de la empresa. / The present research work is based on a company that is dedicated to the elaboration of medicinal products and that has been receiving various claims that damage the image and quality of its products, so the objective is to analyze their problems and take actions to reverse the situation of the company. In the analysis of the problem we find that the company accumulates many reprocesses, and at the same time the demand of the company grew by 8% per year and therefore it is necessary to improve the productive process. The problems encountered are very related to the working methods, the use of some machines, among other resources that are detailed in the present work. The use of the different tools of industrial engineering adding a model of the production process will give us a better vision of how to distribute the resources and methods of work in the company, taking into account the principles and contributions of the management of the quality and the innocuity of food that with its contribution we can increase productivity and future profitability of the company. / Tesis

Pavlíčková, E., Factors affecting smoked products marketability. Diplom thesis. Brno: Mendel university in Brno, 2019. Diplom thesis deals about quality of smoked products, health and hygiene principles. Among the goals of this work belongs compliance with hygiene standards quality, complexity of quality records, assess the efficiency and time-consuming nature of the transport route, identify factors affecting consumer quality and purchasing behaviour when buying smoked products. The source of information needed for this work is a marketing research, which provides information for identifying consumer behaviour in the market for smoked products. Another source of information is personal communication with company ABC, s.r.o, which provides important information to meet the goals set. The results of the work can be used for producers of smoked products.

In der Europäischen Gemeinschaft soll der höchste Standard an Lebensmittel-Sicherheit gelten. Um diesem obersten Grundsatz der Europäischen Union Rechnung zu tragen, wurden Verpflichtungen zur Durchführung von betrieblichen Eigenkontrollen in die europäischen Rechtsakte aufgenommen. Inwieweit Eigenkontrollen in die Praxis umgesetzt sind und deren Problematik, sollte mittels vorliegender Arbeit untersucht werden. Hierfür wurden Betriebe aus den Bereichen Gastronomie und Gemeinschaftsverpflegung im Einzugsgebiet des Stadtveterinäramtes Karlsruhe auf die Durchführung von Eigenkontrollen untersucht. Die Daten von 184 Betrieben wurden im Rahmen der amtlichen Lebensmittelüberwachung mittels eines Fragebogens erfasst. Größere Betriebe, mit einer Produktion von >150 Essen am Tag führten häufiger Eigenkontrollen und deren Dokumentation durch, als Betriebe mit nur einer Produktion von bis zu 100 Essen täglich. Die Betriebe der Gruppen Gaststätten und Imbisse hatten am wenigsten Kenntnisse über bestehende Rechtsvorschriften, führten am wenigsten Kontrollen und Personalschulungen durch und hatten am wenigsten Sicherungsmaßnahmen eingerichtet. Weiterhin hat sich gezeigt, dass die Krankenhäuser, Fernküchen, Fastfood-Filialen und Altenheime am häufigsten Kenntnisse über bestehende Rechtsvorschriften vorweisen konnten, die meisten Kontrollen und Personalschulungen durchführten und häufiger Sicherungsmaßnahmen eingerichtet hatten. Die Untersuchung hat ergeben, dass die Durchführung von betriebseigenen Kontrollen und Maßnahmen nach § 4 LMHV (Lebensmittelhygieneverordnung) den Betrieben noch große Schwierigkeiten bereitet. Im Vordergrund steht jedoch die Tatsache, dass der durchschnittliche Lebensmittelunternehmer mit der Entwicklung eines eigenen Sicherheitssystems, mit dem Lebensmittelsicherheit garantiert wird, überfordert ist. Einige unspezifische Eigenkontrollmaßnahmen, wie die Durchführung von Wareneingangskontrollen, Temperaturmessungen in Kühl - und Tiefkühlein-richtungen, Personalschulungen und die Temperaturkontrollen in Heißhalte-vorrichtungen ließen sich dennoch in der Vergangenheit mittels amtlicher Anweisung des zuständigen Veterinäramtes durchsetzen. Selbstständig entwickelte Sicherungsmaßnahmen, individuell an den jeweiligen Betrieb angepasst, konnten in der vorliegenden Untersuchung nicht vorgefunden werden. Diesbezüglich besteht noch reichlich Aufklärungsbedarf, wobei der Rolle des amtlichen Tierarztes vor Ort eine besondere Rolle zukommt. Die Anfang 2006 in Kraft tretende neue Verordnung über Lebensmittelhygiene sieht eine Verpflichtung zur Dokumentation vor und regelt einige Schwachpunkte der ehemals gültigen LMHV. Sie schafft gleichwohl neue Ermessensspielräume in der Beurteilung der Betriebe, für deren Regelungen noch reichlich Handlungsbedarf besteht. Bis dahin besteht Uneinheitlichkeit in der Risikobeurteilung der Betriebe.

The annual incidence of microbiological food borne disease in the United States ranges between 6.5 million to 33 million cases with as high as 9,000 deaths. There is a developing consensus that the Hazard Analysis and Critical Control Point (HACCP) concept is the most effective and rational means of assuring food safety from harvest to consumption. The first step in the application of the HACCP concept involves conducting a hazard analysis. It is essential that this procedure is performed correctly, because the subsequent plan and procedures developed to control the identified hazards are based on this critical first step. Recently the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and Codex Alimentarius have published information on HACCP principles and application, but have not provided a comprehensive method for conducting a hazard analysis. Guidance on hazard analysis issues such as the determination of significant hazards for inclusion in a HACCP plan, the probability of occurrence (risk), and hazard severity is lacking. Practical guidance for conducting a hazard analysis and applying Principle #1 was developed. A decision tree approach is proposed that provides a logical framework for deciding what hazards are to be included in the HACCP plan and thus controlled in the food process. Additionally, guidance on what considerations and information are required at each level of the decision tree is provided. These decision trees and accompanying information provide a practical and uniform basis for applying Principle #1 and determining which hazards should be addressed in a HACCP plan. The use of risk assessment as a part of risk analysis is also gaining increasing popularity as a means to prioritize food safety issues and policy. Some have proposed the incorporation of risk assessment within the HACCP concept. The relationship of risk analysis to hazard analysis and justification for keeping the two procedures separate is discussed. The methods used in risk assessment and HACCP are at times Similar, but should not be considered the same. Risk assessment and HACCP are two separate functions with two separate scopes, and the incorporation of risk assessment into hazard analysis at this time is counterproductive and should be discouraged. / Ph. D.