Instituto Politécnico de Santarém
Escola Superior Agrária de Santarém

Curso de Especialização Tecnológico
Segurança e Higiene Alimentar

PROJECTO

CONTRIBUIÇÕES PARA UM MANUAL DE HACCP APLICADO
À MELARIA DO POSTO APÍCOLA

Tatiana de Azevedo Gonçalves
Santarém
2012

I

Instituto Politécnico de Santarém
Escola Superior Agrária

Curso de Especialização Tecnológica
Segurança e Higiene Alimentar

PROJECTO
CONTRIBUIÇÕES PARA UM MANUAL DE HACCP APLICADO À
MELARIA DO POSTO APÍCOLA

TRABALHO DE FIM DE CURSO
Para obtenção do grau V
Tatiana de Azevedo Gonçalves
Nº 110314017
Orientadora: Professora Adjunta Joana Pimenta
Godinho
Supervisor: Professor Coordenador António José
Faria Raimundo
Co-supervisor: Equiparado …exibir mais conteúdo…

PALAVRAS – CHAVE: HACCP, Segurança Alimentar, melaria, Perigos, Medidas
Preventivas, Ações Corretivas, Limites Críticos.
IV

CONTRIBUTIONS FOR HACCP APPLIED TO HONEY AND
HONEY BEES AT POSTO APÍCOLA

ABSTRACT
This project is the result of the training held in Apiary, located in the Posto Apícola,
Tapada da Ajuda, and municipality of Lisbon.
The food safety, based on the search, detection and elimination of potential hazards that could cause illness, when the intake of food by the consumer. These dangers may occur at any process step, thus making it essential to control all the steps thereof. Companies must ensure and certify that the products they produce are of quality and no risk to the consumer, in order to compete with any companies in the same product market in which they operate.
This work has as main objective the establishment of a proposal for contributions to a manual of HACCP (Hazard Analysis of Critical Control Points) for the production of honey applied to melaria the Bee Tour.
For the HACCP system be decisive, it is very important that there are prerequisites, as well as a thorough knowledge of products / services, and the stages of handling. These have a key role in ensuring supply quality products and safety and food hygiene measures. The steps used in this study were: definition of the field study, selection of HACCP
team,