Implementação da Norma NP EN ISO 22000:2005 na Kilom: Sociedade Agrícola e Pecuária da Quinta dos Lombos, S.A.

Mestrado em Engenharia Alimentar - Tecnologia dos Produtos Animais - Instituto Superior de AgronomiaFood safety has an extreme importance these days that is why the food chain suppliers are implementing management systems to control food safety hazards in order to ensure that food is safe at the time of human consumption. Due the growing legislation related with food safety and due to the consumers growing needs the food industry is implementing systems to control food safety hazards, using, most of the times, the certification of their quality management and safety systems. The implementation of the ISO 22000:2005 Food safety management systems – Requirements for any organization in the food chain is based in interactive communication, in HACCP principles and in prerequisite programs. As a result the products are safe to the consumer when prepared and consumed according to their intended use. Although there are other references, unlike the others, ISO 22000 does not include an exhaustive list of good practices. In the case of ISO 22000 the good practices are defined by the organization. Among the several advantages of ISO 22000:2005 implementation, it can be mention the resources optimization, the improvement in documentation, a more efficient hazards control in food safety, the application focused in final results and the international recognition and trust created among the other actors in the food chain as a result of its ability to identify and control food safety hazards This paper is about the implementation of ISO 22000:2005 in Kilom, SA and its main purpose was to describe some phases with the focus on the prerequisite programs of suppliers and raw materials control, drinking water control, monitoring and measuring equipments control , validate the food safety control measures and hazard analysis of raw materials. . To validate food safety control measures, analyzes were done to the maintenance of temperature during the transport, to the elimination of microbial load in the heat treatments and to products cooling time after their processing. After the suppliers evaluation it can be concluded that 89 % of suppliers are reasonable and only 19% can be classified as good. Regarding the monitoring of drinking water it was verified that the system is under control and only presents deviations when a breakdown occurs. The control of the monitoring and measuring equipments showed that each device is according to legal and internal requirements. Validate food safety control measures reveals that they fulfill their function of controlling the inherent danger. Finally the analysis to raw materials dangers allowed defining the control measures for each raw material. It was verified that the biological and physical dangers are controlled inside the unity, but the chemical and allergens dangers are controlled only by the selection and evaluation of the suppliers. In conclusion, the results obtained are in generally satisfactory, and the study purpose was accomplishe