garantia de alimentos seguros por prevenção e não por inspeção |
(Bauman, 1992Bauman, H. E. (1992). Introduction to HACCP. In H. Chapman. HACCP: principles and applications (pp. 1-5). New York: Chapman & Hall.; Huss, 1994Huss, H. H. (1994). Assurance of seafood quality (FAO Fisheries Technical Paper, N° 334). Rome: FAO.; Forsythe, 2002Forsythe, S. J. (2002). Microbiologia da segurança alimentar (424 p.). Porto Alegre: Artmed.; CAC, 2003Codex Alimentarius Commission – CAC (2003). Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969). Rome: FAO/WHO Food Standards Programme.; Deodhar, 2003Deodhar, S. Y. (2003). Motivation for and cost of HACCP in Indian food processing industry. Indian. Journal of Economics and Business, 2, 193-208.; Zugarramurdi et al., 2007Zugarramurdi, A., Parin, M. A., Gadaleta, L., & Lupin, H. M. (2007). A quality cost model for food processing plants. Journal of Engineering, 83, 414-421.; Jin et al., 2008Jin, S., Zhou, J., & Ye, J. (2008). Adoption of HACCP system in the Chinese food industry: a comparative analysis. Food Control, 19(8), 823-828. http://dx.doi.org/10.1016/j.foodcont.2008.01.008. http://dx.doi.org/10.1016/j.foodcont.200...
; Lupin et al., 2010Lupin, H. M., Parin, M. A., & Zugarramurdi, A. (2010). HACCP economics in fish processing plants. Food Control, 21(8), 1143-1149. http://dx.doi.org/10.1016/j.foodcont.2010.01.009. http://dx.doi.org/10.1016/j.foodcont.201...
; Fotopoulos et al., 2011Fotopoulos, C., Kafetzopoulos, D., & Gotzamani, K. (2011). Critical factors for effective implementation of the HACCP system: a Pareto analysis. British Food Journal, 113(5), 578-597. http://dx.doi.org/10.1108/00070701111131700. http://dx.doi.org/10.1108/00070701111131...
; Macheka et al., 2013Macheka, L., Manditsera, F. A., Ngadze, R. T., Mubaiwa, J., & Nyanga, I. K. (2013). Barriers, benefist and motivation factors for the implementation of food safety management system in the food sector in Harare Province, Zimbabwe. Food Control, 34(1), 126-131. http://dx.doi.org/10.1016/j.foodcont.2013.04.019. http://dx.doi.org/10.1016/j.foodcont.201...
); |
pode ser aplicado em toda a cadeia de alimentos |
(Forsythe, 2002Forsythe, S. J. (2002). Microbiologia da segurança alimentar (424 p.). Porto Alegre: Artmed.; CAC, 2003Codex Alimentarius Commission – CAC (2003). Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969). Rome: FAO/WHO Food Standards Programme.; Deodhar, 2003Deodhar, S. Y. (2003). Motivation for and cost of HACCP in Indian food processing industry. Indian. Journal of Economics and Business, 2, 193-208.; Hartog, 2003Hartog, J. (2003). Feed for food: HACCP in the animal feed industry. Food Control, 14(2), 95-99. http://dx.doi.org/10.1016/S0956-7135(02)00111-1. http://dx.doi.org/10.1016/S0956-7135(02)...
) |
melhoria na qualidade do produto |
(Forsythe, 2002Forsythe, S. J. (2002). Microbiologia da segurança alimentar (424 p.). Porto Alegre: Artmed.; CAC, 2003Codex Alimentarius Commission – CAC (2003). Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969). Rome: FAO/WHO Food Standards Programme.; Deodhar, 2003Deodhar, S. Y. (2003). Motivation for and cost of HACCP in Indian food processing industry. Indian. Journal of Economics and Business, 2, 193-208.; Hartog 2003Hartog, J. (2003). Feed for food: HACCP in the animal feed industry. Food Control, 14(2), 95-99. http://dx.doi.org/10.1016/S0956-7135(02)00111-1. http://dx.doi.org/10.1016/S0956-7135(02)...
; Zugarramurdi et al., 2007Zugarramurdi, A., Parin, M. A., Gadaleta, L., & Lupin, H. M. (2007). A quality cost model for food processing plants. Journal of Engineering, 83, 414-421.; Fotopoulos et al., 2011Fotopoulos, C., Kafetzopoulos, D., & Gotzamani, K. (2011). Critical factors for effective implementation of the HACCP system: a Pareto analysis. British Food Journal, 113(5), 578-597. http://dx.doi.org/10.1108/00070701111131700. http://dx.doi.org/10.1108/00070701111131...
); |
auxilia na conquista de novos mercados |
(Huss, 1994Huss, H. H. (1994). Assurance of seafood quality (FAO Fisheries Technical Paper, N° 334). Rome: FAO.; Forsythe, 2002Forsythe, S. J. (2002). Microbiologia da segurança alimentar (424 p.). Porto Alegre: Artmed.; Maldonado et al., 2005Maldonado, E. S., Henson, S. J., Caswell, J. A., Leos, L. A., Martinez, P. A., Aranda, G., & Cadena, J. A. (2005). Cost-benefit analysis of HACCP: implementation in the Mexican meat industry. Food Control, 16(4), 375-381. http://dx.doi.org/10.1016/j.foodcont.2004.03.017. http://dx.doi.org/10.1016/j.foodcont.200...
; Khatri & Collins, 2007Khatri, Y., & Collins, R. (2007). Impact and status of HACCP in the Australian meat industry. British Food Journal, 109(5), 343-354. http://dx.doi.org/10.1108/00070700710746768. http://dx.doi.org/10.1108/00070700710746...
) |
melhoria da imagem da marca |
(Huss, 1995Huss, H. H. (1995). Quality and quality changes in fresh fish (FAO Fisheries Technical Paper, N° 348). Rome: FAO. Recuperado em 1 de julho de 2013, de http://www.fao.org/docrep/v7180e/v7180e00.htm
http://www.fao.org/docrep/v7180e/v7180e0...
; Forsythe, 2002Forsythe, S. J. (2002). Microbiologia da segurança alimentar (424 p.). Porto Alegre: Artmed.; Khatri & Collins, 2007Khatri, Y., & Collins, R. (2007). Impact and status of HACCP in the Australian meat industry. British Food Journal, 109(5), 343-354. http://dx.doi.org/10.1108/00070700710746768. http://dx.doi.org/10.1108/00070700710746...
; Jin et al., 2008Jin, S., Zhou, J., & Ye, J. (2008). Adoption of HACCP system in the Chinese food industry: a comparative analysis. Food Control, 19(8), 823-828. http://dx.doi.org/10.1016/j.foodcont.2008.01.008. http://dx.doi.org/10.1016/j.foodcont.200...
) |
redução de custos |
(Huss, 1995Huss, H. H. (1995). Quality and quality changes in fresh fish (FAO Fisheries Technical Paper, N° 348). Rome: FAO. Recuperado em 1 de julho de 2013, de http://www.fao.org/docrep/v7180e/v7180e00.htm
http://www.fao.org/docrep/v7180e/v7180e0...
; Khatri & Collins, 2007Khatri, Y., & Collins, R. (2007). Impact and status of HACCP in the Australian meat industry. British Food Journal, 109(5), 343-354. http://dx.doi.org/10.1108/00070700710746768. http://dx.doi.org/10.1108/00070700710746...
; Fotopoulos et al., 2011Fotopoulos, C., Kafetzopoulos, D., & Gotzamani, K. (2011). Critical factors for effective implementation of the HACCP system: a Pareto analysis. British Food Journal, 113(5), 578-597. http://dx.doi.org/10.1108/00070701111131700. http://dx.doi.org/10.1108/00070701111131...
; Dora et al., 2013Dora, M., Kumar, M., van Goubergen, D., Molnar, A., & Gellynck, X. (2013). Food quality management system: reviewing assessment strategies and a feasibility atudy for European food small and medium-sized enterprises. Food Control, 31(2), 607-616. http://dx.doi.org/10.1016/j.foodcont.2012.12.006. http://dx.doi.org/10.1016/j.foodcont.201...
) |