Possibilidade de implementação de um programa de análise de perigo e pontos críticos de controle (APPCC) na preparação de salada de alface no restaurante universitário da Universidade Estadual de Londrina

Simone Palma Favaro; Rosicler Balduino Nogueira; Clarice Fujiko Yonemitsu; Massami Shimokomaki

doi:10.5433/1679-0359.2001v22n2p185

Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant

Authors

Simone Palma Favaro Universidade Estadual de Londrina
Rosicler Balduino Nogueira Universidade Estadual de Londrina
Clarice Fujiko Yonemitsu Universidade Estadual de Londrina
Massami Shimokomaki Universidade Estadual de Londrina

DOI:

https://doi.org/10.5433/1679-0359.2001v22n2p185

Keywords:

Food safety, Lettuce salad, HACCP, University restaurant.

Abstract

The possibility of Hazard Analysis and Critical Control Points – HACCP- system implementation was evaluated at University Restaurant (UR) of State University of Londrina (UEL). A study was designed to assure the safety of vegetables served as raw salad. Lettuce salad was taken as example. After checking the Good Manufacturing Practice it was verified further that UR presented the necessary conditions to allow the HACCP system implementation for this product. The chemical, physical and biological hazards were checked throughout lettuce salad preparation and the critical control points were identified at raw material (CCP chemical), washing (physical CCP) and disinfecting step (biological CCP). Preventive and monitoring measures were also established in order to assure a safe lettuce salad provided by the UEL-UR.

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Author Biographies

Simone Palma Favaro, Universidade Estadual de Londrina

Programa de Pós-graduação em Ciência dos Alimentos – Depto de Tecnologia de Alimentos e Medicamentos/CCA/UEL. Campas Universitário, Caixa Postal: 6001, CEP 86051-970, Londrina-PR.

2 Universidade Católica Dom Bosco – UCDB. Caixa Postal:100, CEP 79117-900, Campo Grande-MS.

Rosicler Balduino Nogueira, Universidade Estadual de Londrina

Programa de Pós-graduação em Ciência dos Alimentos – Depto de Tecnologia de Alimentos e Medicamentos/CCA/UEL. Campas Universitário, Caixa Postal: 6001, CEP 86051-970, Londrina-PR.

Clarice Fujiko Yonemitsu, Universidade Estadual de Londrina

Restaurante Universitário – UEL. Campus Universitário, Caixa Postal: 6001, CEP 86051-970, Londrina-PR.

Massami Shimokomaki, Universidade Estadual de Londrina

Programa de Pós-graduação em Ciência dos Alimentos – Depto de Tecnologia de Alimentos e Medicamentos/CCA/UEL. Campas Universitário, Caixa Postal: 6001, CEP 86051-970, Londrina-PR.

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Published

2004-02-28

How to Cite

Favaro, S. P., Nogueira, R. B., Yonemitsu, C. F., & Shimokomaki, M. (2004). Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant. Semina: Ciências Agrárias, 22(2), 185–190. https://doi.org/10.5433/1679-0359.2001v22n2p185

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Issue

Vol. 22 No. 2 (2001)

Section

Communication

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