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Contribuição para a implementação da Norma BRCGS versão 9 numa empresa de alimentos funcionais e dietéticos
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A presente dissertação teve como principal objetivo o estudo da implementação da norma BRCGS (British Retail Consortium Global Standard) versão 9 numa empresa que tem como atividade a produção de alimentos funcionais e dietéticos veganos, biológicos e isentos de glúten, adequados aos consumidores que pretendem ter um estilo de vida saudável. A implementação deste referencial de segurança alimentar surgiu da necessidade da empresa em satisfazer os requisitos e exigências de qualidade alimentar dos seus clientes atuais e futuros.
De modo a atingir o objetivo foi necessário analisar todos os requisitos estabelecidos na norma BRCGS. Seguidamente, realizou-se uma auditoria interna que incluiu a consulta de documentação e visita às instalações. Esta auditoria foi realizada com base na consulta dos vários requisitos da Norma e permitiu identificar 18 não conformidades, ou seja, 18 itens que não cumpriam os requisitos da Norma. Para cada uma dessas não conformidades foram propostas e implementadas as ações corretivas necessárias para a sua resolução. Durante a auditoria foram ainda identificados dois requisitos da Norma, nomeadamente os requisitos 2.7.2 (análise de perigos) e 2.8.1 (identificação dos pontos críticos de controlo, PCC), que apesar de se encontrarem conformes, podiam ser melhorados. Dessa forma, os perigos foram de novo avaliados utilizando uma matriz de risco mais atual e a identificação dos PCC foi efetuada recorrendo à nova árvore de decisão proposta pelo Codex Alimentarius em 2023.
The main aim of this dissertation was to study the implementation of the BRCGS (Brit-ish Retail Consortium Global Standard) version 9 in a company that produces vegan, organic, gluten-free functional and dietary foods, suitable for consumers who want to lead a healthy lifestyle. The implementation of this food safety standard arose from the company's need to meet the food quality requirements and demands of its current and future customers. To achieve this goal, it was necessary to analyse all the requirements set out in the BRCGS standard. An internal audit was then carried out, all the company’s documentation and production facilities were checked. During the audit all of the requirements of the stand-ard were analyzed and were identified 18 non-conformities, i.e. 18 items that did not fulfil the requirements of the standard. For each of these non-conformities, the corrective actions needed to resolve them were proposed and implemented. During the audit, two of the Stand-ard's requirements were also identified, namely 2.7.2 (hazard analysis) and 2.8.1 (identification of critical control points, CCPs), which, despite being compliant, could be im-proved. The haz-ards were therefore re-evaluated using a more up-to-date risk matrix and the CCPs were iden-tified using the new decision tree proposed by the Codex Alimentarius in 2023.
The main aim of this dissertation was to study the implementation of the BRCGS (Brit-ish Retail Consortium Global Standard) version 9 in a company that produces vegan, organic, gluten-free functional and dietary foods, suitable for consumers who want to lead a healthy lifestyle. The implementation of this food safety standard arose from the company's need to meet the food quality requirements and demands of its current and future customers. To achieve this goal, it was necessary to analyse all the requirements set out in the BRCGS standard. An internal audit was then carried out, all the company’s documentation and production facilities were checked. During the audit all of the requirements of the stand-ard were analyzed and were identified 18 non-conformities, i.e. 18 items that did not fulfil the requirements of the standard. For each of these non-conformities, the corrective actions needed to resolve them were proposed and implemented. During the audit, two of the Stand-ard's requirements were also identified, namely 2.7.2 (hazard analysis) and 2.8.1 (identification of critical control points, CCPs), which, despite being compliant, could be im-proved. The haz-ards were therefore re-evaluated using a more up-to-date risk matrix and the CCPs were iden-tified using the new decision tree proposed by the Codex Alimentarius in 2023.
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certificação BRCGS alimentos funcionais segurança dos alimentos