| Journal: | Estudos (Goiania) |
| Database: | CLASE |
| System number: | 000371140 |
| ISSN: | 0103-0876 |
| Authors: | Oliveira, Daniele Lopes1 Pinheiros, Eliane2 Raymundi, Gerson Luiz2 Palma, Carlos Stuart Coronel2 Moreira, Paulo Cesar2 Magalhaes, Roberto Toledo de2 Wascheck, Roberto de Camargo3 |
| Institutions: | 1Faculdade Delta, Goiania, Goias. Brasil 2Pontificia Universidade Catolica de Goias, Goiania, Goias. Brasil 3Universidade Federal de Goias, Goiania, Goias. Brasil |
| Year: | 2009 |
| Season: | May-Jun |
| Volumen: | 36 |
| Number: | 5-6 |
| Pages: | 611-636 |
| Country: | Brasil |
| Language: | Portugués |
| Document type: | Artículo |
| Approach: | Analítico |
| English abstract | Over the years, the food industry has gone through several advanced technologist, for the processing and conservation of food, aiming the conquest most markets, both domestic and foreign, its principles are used in the process of improvements in quality, contributing to greater satisfaction of the consumer. Thus, food safety has become a requirement demanded by consumers and importing countries, which are attentive to the quality of the food. Today is considered a basic element for the export of meat. In this context, this work deals with the production of a system of HACCP (Ha636 estudos, Goiânia, v. 36, n. 5/6, p. 611-636, maio/jun. 2009. zard Analysis Critical Control Point) implemented in a refrigerator for the slaughter of cattle, taking into account that each plant to the critical points, critical limits and security feature changes depending on various factors such as process, physical structure and human |
| Portuguese abstract | Em um mundo globalizado onde a competência marca a subsistência das empresas, a busca da qualidade assume um papel preponderante, convertendo-se na ferramenta básica para a competitividade. Os princípios para a melhoria da qualidade aplicam-se tanto a pequenas empresas como a grandes corporações, tanto às indústrias de serviços como às de fabricação, e tanto ao setor público como às empresas privadas. Desta forma, o HACCP surge como elemento essencial (Hazard Analysis Critical Control Point) |
| Disciplines: | Medicina veterinaria y zootecnia, Economía |
| Keyword: | Bovinos, Empresas, Globalización, Tecnología, Industria alimentaria, Carne, Control de calidad |
| Full text: | Texto completo (Ver HTML) |
