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Revisão do plano de gestão de alergénios no âmbito da transição para a nova versão FSSC 22000 numa empresa do ramo alimentar
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O aumento das expectativas dos consumidores e da sua preocupação com a qualidade e segurança alimentar, forçou os fabricantes a melhorar a segurança dos alimentos e a implementar sistemas de gestão de segurança alimentar focados na qualidade e segurança. Um desses sistemas denomina-se de FSSC 22000, um sistema focado em vários parâmetros, mas, desde a nova versão publicada, cada vez mais no tópico dos alergénios. Os alergénios, apesar de apenas afetarem pessoas sensíveis aos mesmos, podem ter efeitos fatais, sendo cada vez mais importante controlar a sua presença nos alimentos, bem como alertar o consumidor, não só quando os alergénios estão presentes como ingrediente do produto final, mas também quando resultam de uma contaminação cruzada durante a produção, mesmo em quantidades vestigiais. Por esse motivo, o presente projeto teve como objetivo ajudar uma empresa do ramo alimentar na transição/implementação da nova versão da norma FSSC 22000, tendo em conta as novas cláusulas relacionadas com alergénios. Para tal, foi analisada toda a documentação da empresa de modo a ser possível realizar uma avaliação de risco que permitiu concluir quais os alergénios a mencionar no rótulo obrigatoriamente e quais as medidas a tomar para prevenir contaminações cruzadas. Após esta análise concluiu-se a necessidade de incluir em todos os rótulos dos produtos produzidos na empresa todos os alergénios presentes na linha de produção. Foram também observadas as boas práticas de manipulação de aditivos/auxiliares tecnológicos, propondo-se algumas medidas para controlar as contaminações cruzada na manipulação/pesagem de aditivos/ auxiliares tecnológicos e na receção e expedição dos mesmos. xii Por fim, foram realizados estudos de validação do plano de gestão de alergénios, tendo sido detetado contaminações com um dos alergénios, em vários estudos consecutivos, sendo que até ao fim deste projeto, não foi possível concluir qual a fonte dessa contaminação.
Increasing consumer expectations and concern about food quality and safety have forced manufacturers to improve food safety and implement food safety management systems focused on quality and safety. One of these systems is called FSSC 22000, a system focused on various parameters but, since the new version was published, increasingly on the topic of allergens. Although allergens only affect people who are sensitive to them, they can have fatal effects, and it is increasingly important to control their presence in food, as well as to alert the consumer, not only when allergens are present as an ingredient in the final product, but also when they result from cross-contamination during production, even in trace amounts. For this reason, the aim of this project was to help a food company with the transition/implementation of the new version of the FSSC 22000 standard, taking into account the new clauses relating to allergens. To this end, all the company's documentation was analyzed so that a risk assessment could be carried out to determine which allergens had to be mentioned on the label and what measures had to be taken to prevent cross-contamination. After this analysis, it was concluded that all the allergens present in the production line should be included on all the labels of the products produced in the company. Good handling practices for additives/technological aids were also observed, and some measures were proposed to control cross-contamination when handling/weighing additives/technological aids and when receiving and shipping them. Finally, studies were carried out to validate the allergen management plan. Contamination with one of the allergens was detected in several consecutive studies, and until the end of this project, it was not possible to conclude the source of this contamination.
Increasing consumer expectations and concern about food quality and safety have forced manufacturers to improve food safety and implement food safety management systems focused on quality and safety. One of these systems is called FSSC 22000, a system focused on various parameters but, since the new version was published, increasingly on the topic of allergens. Although allergens only affect people who are sensitive to them, they can have fatal effects, and it is increasingly important to control their presence in food, as well as to alert the consumer, not only when allergens are present as an ingredient in the final product, but also when they result from cross-contamination during production, even in trace amounts. For this reason, the aim of this project was to help a food company with the transition/implementation of the new version of the FSSC 22000 standard, taking into account the new clauses relating to allergens. To this end, all the company's documentation was analyzed so that a risk assessment could be carried out to determine which allergens had to be mentioned on the label and what measures had to be taken to prevent cross-contamination. After this analysis, it was concluded that all the allergens present in the production line should be included on all the labels of the products produced in the company. Good handling practices for additives/technological aids were also observed, and some measures were proposed to control cross-contamination when handling/weighing additives/technological aids and when receiving and shipping them. Finally, studies were carried out to validate the allergen management plan. Contamination with one of the allergens was detected in several consecutive studies, and until the end of this project, it was not possible to conclude the source of this contamination.
Descrição
Palavras-chave
Sistemas de Gestão de Segurança dos Alimentos Segurança Alimentar Alergénios FSSC 22000 Risco