Under the growing concern of consumers, who are getting more demanding with the products and the services provided to them, several normative references based on the HACCP (Hazard Analysis and Critical Control Points) methodology, in recent years have been developed and published by organizations in several countries as the ISO (International Organization for Standardization), FSSC 22000 (Food Safety System Certification), IFS (International Featured Standards) and BRC (British Retail Consortium). With the diversity of existing references, within a curricular internship at BioConnection – Consultoria e Formação, Lda. in the context of the Master’s Degree in Food Engineering by the Escola Superior de Biotecnologia of the Universidade Católica Portuguesa, henceforth the need to analyse the trend and the current reasons and motives for the implementation of the BRC, IFS, and FSSC 22000 versus ISO (ISO 9001 e ISSO 22000) standards in the food sector. To collect elements for this analysis, an inquiry was sent to several food companies in food business, having obtained a sample from 136 companies. As a general conclusion, is it possible to affirm that, the ISO 9001 and the ISO 2200 are the main standards chosen to certify companies. But it is perceptible that the number of certifications by the BRC, IFS and FSSC 22000 have been increasing, Due largely to customer/market demand, ISO 9001 and ISO 2200 standards have been replaced by these standards. The international recognition by GFSI (Global Food Safety Initiative) and the fact of the ISO standard no longer bringing added values to the companies, were the main reasons pointed out by the companies as justification for these substitutions.
|Date of Award
|11 Jun 2018
- Universidade Católica Portuguesa
|Maria de Fatima Magalhães de Carvalho Franco (Supervisor) & Timothy Hogg (Co-Supervisor)
- Food safety
- Quality and food safety management systems
- Mestrado em Engenharia Alimentar