Análise crítica de implementação do esquema FSSC 22000 5.1 e estudo de caso em uma indústria de laticínios

Abstract

In view of the growing concern and demand of consumers and customers in relation to ensuring the food safety of the products that are supplied, there has been constant progress by companies in certifying the food safety management system (SGSA) in standards recognized by the GFSI (Global Food Security Initiative). In view of the growing concern and demand of consumers and customers in relation to ensuring the food safety of the products that are supplied, there has been constant progress by companies in certifying the food safety management system (SGSA) in standards recognized by the GFSI (Global Food Security Initiative). Recognized standards include Primus GFS, Global Aquaculture Alliance Seafood, Global GAP, Food Safety System Certification (FSSC 22000), Safe Quality Food (SQF), British Retail Consortium (BRC), Global Red Meat Standard (GRMS), Canada GAP, Japan Food Safety Management Association (JFSM), Japan Gap Foundation (Asia GAP) and International Features Standard (IFS). This work consists of a brief explanation and differentiation of the most used standards, namely: FSSC 22000, Safe Quality Food (SQF), British Retail Consortium (BRC) and International Features Standard (IFS). This study was conducted in two stages, the first of which is to go through all the requirements of the FSSC 22000 standard (ISO 22000, ISO / TS 22002-1 and its additional requirements) with some examples of service application and the second is the description of the process implementation of requirements in a dairy industry in version 4.1 of the FSSC 22000 certification scheme, from the initial, internal, 1st and 2nd stage audit. At the end of the process, the company successfully obtained certification, with full compliance with the standard's requirements being evidenced.