Gestão de qualidade e segurança dos alimentos em centro de distribuição

Abstract

Food safety aims to keep raw materials, processes, and distribution chains free from any non-conformities that could make food unsafe or potentially unsafe for consumption. Therefore, in managing a food safety system, risk control measures are implemented to monitor potential hazards through the Prerequisite Program (PRP) and the Hazard Analysis and Critical Control Points (HACCP) study, which maps risks across the entire production chain preventively. A significant non-conformity within the identified risks can pose a problem for the end consumer. Considering the increasing level of consumer market demands over the years, maintaining a high standard of product quality has become not only a competitive advantage but an essential requirement for companies seeking to stand out and meet public expectations. Internal and external quality and food safety audits serve as guidelines for ensuring that the entire food industry and distribution process comply with technical standards, making the company more reliable and ensuring that food is produced and stored under proper conditions.