published_or_final_version / Public Administration / Master / Master of Public Administration

The aim of this work was to go thoroughly throw the already existing HACCP system in the company and to evaluate if the hazard is treated in a good way and to find other more effective approach to prevent the hazard. An effort was focused on the primary processing milk and on the process of the treatment of acidified milk products. While investigating current condition the author has made several experiments focusing on the settled conditions of important process in the production (for ex. pasteurization). Chemical, physical, qualitative and microbial properties were observed on a concrete diary product. The main investigation {--} the simulation of disturbance of the cooling chain - was performed where products were exposed to various temperatures for various time periods. During this test were observed: the temperature, pH and microbial changes in exposed products. Due to results form all observations that where performed in this research its possible to proclaim that the HACCP system is settled in a good way and even if above mentioned situation happen the product is safe.

The aim of this work is to assess the current state of risk analysis and of the critical points system HACCP (Hazard Analysis and Critical Control Point) in a food processing business of the PETA Bohemia limited company. On the basis of the latest findings the new optimal HACCP system, which is based on scientific data, systematically identifies specific risks and measures for their control so as to ensure food safety. A food business operator is obliged to create a critical points system by Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, Article 5 ``Hazard analysis and critical control points``, paragraph 1: ``Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.`` The introductory part contains a short literature retrieval on the development of management methods and on the control of food products by means of the HACCP system. These systems are generally considered as a useful tool for food business operators serving to control risks which can occur in food. They are science-based and systematic, they identify specific risks and measures for control in order to ensure food safety. They are a tool for risk assessment and setting up of control systems which do not depend on testing of the final product but focus mainly on prevention. All HACCP systems can be accomodated to changes such as progress in external adaptation of equipment, process of manufacturing or technological development. The practical part describes in detail the technological process of producing pastry products, especially short pastry. The production is applied into a small bakery of the PETA Bohemia limited company which was founded in Soběslav in 1991. On the base of interviews and provided background information it was possible to view the food business in a complex manner and to get an insight into the current , as well as the past situation of the company and its goals. The risk analysis of the technological process of short pastry production enabled to determine a critical control point, its attributes and values of critical limits, to define the system of managed state monitoring and to determine corrective measures. A manual of the HACCP elaborated in this manner fulfills all legislative requirements. By its implentation the Peta BOHEMIA company gains a risk management system of high quality leading in its final effect towards production of high quality healthy food. The system focused mainly on practical and expert knowledge of the staff connected with sensoric knowledge of final pastry products puts emphasis on encreasing their personal responsibility and understanding of the problem.

Eficácia, aperfeiçoar a produção, minimizar custos relativos e otimizar recursos disponíveis são desafios aos quais se deparam os serviços de alimentação coletiva no Brasil. Este estudo procurou avaliar os recursos disponíveis de uma unidade de alimentação e nutrição - UAN, visando subsidiar a implementação do sistema cook-chill. Para realização do estudo foram utilizados dois tipos de proteína animal, o lagarto (músculo semitendinosus) e o peito de frango (pectoralis major) com o emprego das técnicas cook-chill e convencional. O estudo foi divido em três etapas. A primeira avaliou a capacidade instalada a partir da observação dos recursos necessários, tais como, mão de obra empregada, estrutura física relacionada a equipamentos e custo. Os resultados evidenciaram um baixo índice de produtividade de mão de obra quando comparado a outras UAN. O custo total da preparação alimentícia aumentou 2,7% com o emprego da técnica cook-chill quando comparado à técnica convencional. Este aumento foi causado principalmente pelo maior tempo no emprego da mão de obra, de consumo de energia elétrica e no uso da capacidade instalada. Esta, por sua vez pode ser considerada suficiente para a implementação da técnica cook-chill. Na segunda etapa, identificou-se os pontos críticos de controle - PCC - de preparações com o emprego da técnica cook-chill. Testes preliminares definiram o tempo e temperatura do tratamento térmico empregado, devendo ser a temperatura de forno de 160°C até atingir 89°C no centro geométrico por 4 minutos para carne bovina (lagarto) e 2 minutos para carne a base de ave (peito de frango), respectivamente, num tempo total de processo de 2 horas e 25 minutos, binômios suficientes para reduzir 11D do microrganismo alvo do estudo, o Clostridium botulinun type E. Para o emprego da técnica cook-chill, identificou-se como pontos críticos de controle, a partir do método recomendado pelo Codex alimentarius, as etapas de cocção, armazenamento e regeneração, para as duas preparações. Na terceira etapa aplicou-se a técnica cook-chill visando comparar os resultados em relação aos aspectos sensoriais, físicos, químicos e microbiológicos com a técnica convencional. O rendimento total das preparações com o emprego da técnica convencional foi menor quando comparado ao cook-chill, para ambas as proteínas, exceto nas amostras de lagarto com cook-chill que tiveram um rendimento maior no armazenamento durante cinco dias, justificado pela influência da retenção de água provido pelo acondicionamento em saco a vácuo. O emprego da técnica cook-chill e o tempo de armazenamento não influenciaram nos resultados para pH, força de cisalhamento e cor objetiva, para nenhum dos tipos de carnes. As contagens microbiológicas revelaram-se satisfatórias, mesmo para as amostras armazenadas sob refrigeração no período mais longo. Quanto à análise sensorial as duas técnicas obtiveram uma aceitação acima de 60% nos atributos sensoriais avaliados. Concluiu-se que a UAN poderá substituir a técnica convencional, uma vez que obteve resultados satisfatórios de aceitação da técnica cook-chill, principalmente no tempo de armazenamento em até 5 dias a 3°C, e demais análises. Do mesmo modo, essa técnica apresentou-se vantajosa devido à maior facilidade operacional, sugerindo a redução do tempo de produção, a otimização da mão de obra e equipamentos disponíveis o favorecimento do aumento da produção. / Effectiveness, improving the production, minimize costs and optimize available resources are challenges which face the collective power services in Brazil. This study sought to evaluate the resources of a unit of foodservice, aiming to support the implementation of the cook-chill system. To conduct the study were used two types of animal protein, the semitendinosus beef and fillet of chicken breast (pectoralis major) with the use of cook-chill techniques (zero time and five days of storage) and conventional. The study was divided into three stages. First, it was evaluated the installed capacity from observing the necessary resources, such as labour, physical structure related to equipment and cost analysis. While using conventional techniques, the results showed a low labor productivity rate when compared to other foodservice units. The total cost increased to 2.7% with the use of cook-chill technique when compared to the conventional technique, caused mainly by higher use of labor, consumption of electricity and installed capacity, which may be considered sufficient for the implementation of the cook-chill technique. In the second stage, it was identified the critical control points - CCP - of preparations with the use of cook-chill technology. Preliminary tests defined time and temperature of cooking should be 160°C of oven temperature, up to reach 89°C at geometric center for 4 minutes, to semitendinosus beef, and 2 minutes for the chicken breast, respectively, in a total time process of 2 hours and 25 minutes, binomial of time enough to reduce 11D of the study target microorganism, Clostridium botulinun type E. For the implementation of the cook-chill technique it was identified, as critical control points from the method recommended by the Codex alimentarius, the steps of cooking, storage and regeneration, for both of preparations. The third stage applied the cook-chill technique in order to compare its results with the conventional technique, on the sensory, physical, chemical and microbiological aspects. The overall process yield with the conventional technique was lower than in the cook-chill technique for both proteins, except in the lizard samples cook-chill with time of storage of 5 days, that shown a higher process yield, that can be explained by the influence of water retention provided by storage in a vacuum bag. The use of cook-chill technique did not influence the results for pH, shear force, objective color, the storage time, for any of the types of meats, as well as microbiological counts proved to be satisfactory even for the preparations of meats under longer periods of refrigeration. The sensory analysis of two techniques gained acceptance over 60% in the sensory attributes evaluated. In conclusion, the foodservice unit can replace the conventional technique for cook-chill technique, according to satisfactory results of analyzed parameters, particularly for storage time up to 5 days at 3°C, also provides greater operational convenience, reduced production time, and labour optimization creating conditions for further production increase.

Foodbome disease outbreaks have a tremendous impact on society, including foodbome illnesses, hospitalizations, lost work time, and deaths. These food-safety events have a significant influence in shaping consumers' perception of risk. Outbreaks of foodbome illnesses also have an effect on the development of public health policy. Due to these safety-related uncertainties in the food supply chain, various regulatory, safety, and health policies are implemented to decrease harm to potential victims. The total effect of such food-safety policies looked at in terms of reduction of foodbome illness, mortality, and food-related diseases may possibly be smaller than the forecasted effect because of failure to consider offsetting behavior. Attenuation and possibly reversal of the direct policy effect on expected injuries may arise because of offsetting behavior. This study combines both theoretical and empirical models to test the presence of dominant or partial offsetting behavior (OB) in the preparation and consumption of vegetables if a food-safety policy such as the Pathogen Reduction/Hazard Analysis and Critical Control Point (PR/HACCP) is mandated in the vegetable sector. Our findings indicate that food-safety information that has an effect on outrage and locus of control, both factors which have an effect on consumers' perception of risk, will lead consumers to become lax in response to this food-safety policy.

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.