IDENTIFICATION OF CRITICAL CONTROL REQUIREMENTS FOR MEAT PRODUCTS USING THE T-FINE TECHNIQUE ACCORDING TO HACCP

• DOI: https://doi.org/10.22533/at.ed.558562526066

• Palavras-chave: phytosanitary risks, meat, William T-Fine technique, HACCP.

• Keywords: phytosanitary risks, meat, William T-Fine technique, HACCP.

• Abstract:

  A significant concern of meat producers is to guarantee the safety of the food they offer. The critical control point analysis system (HACCP) contributes significantly to food safety management, since it helps to identify phytosanitary risks in order to implement actions that keep a watchful eye on possible effects on consumers. This research contributes to the case study organization to identify by categorization the critical control points and the effects or risks by applying the William T. Fine technique, which is a technique widely used in the workplace to identify occupational hazards and is taken as a basis to demonstrate its wide use, in addition to the identification of these risks is intended to provide information to help the organization to shape strategies that will help to create the foundation for decision making on the implementation of HACCP or ISO 22000:2015 ensuring the execution of good food practices.