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Authors
Abstract(s)
Nos últimos anos, o consumo de aves de capoeira tem apresentado um desenvolvimento consistente em paralelo com o incremento tecnológico da indústria
avícola. Aqui destaca-se a criação do frango, com um nível excelente de automação,
que desempenha um papel fulcral no controlo do ambiente, da alimentação e do bem-estar animal. Em Portugal, o Decreto-Lei n.º 79/2010, de 25 de junho, que transpôs a
Diretiva n.º 2007/43/CE, de 28 de junho, define as normas mínimas para a proteção
dos frangos de carne para consumo humano (produção intensiva), onde o equilíbrio
entre a biossegurança, o bem-estar animal e o impacto ambiental da produção assume o foco central. Estas são medidas que transmitem confiança e segurança ao consumidor e que, associadas, à implementação de um sistema de segurança alimentar, permitem a obtenção de um produto cárneo mais seguro. Neste âmbito, o
trabalho realizado numa empresa avícola do município de Castro Daire, desenvolvido
no âmbito do Mestrado em Qualidade e Tecnologia Alimentar, consistiu na elaboração
de um Manual de Boas Práticas para a produção intensiva de frango bem como na
elaboração e concretização de um plano de pré-requisitos e para a implementação do
sistema de segurança alimentar HACCP (Hazard Analysis and Critical Control Points).
Na produção de frango foram apontadas três etapas, que constituem os pontos críticos
de controlo: o crescimento-engorda, a higienização das instalações e dos equipamentos e o vazio sanitário. Como resultado da implementação deste sistema, a produção de frangos de carne foi mantida sob um controlo mais apertado, melhorando a sua rastreabilidade, a segurança alimentar e a qualidade do produto final.
In recent years, the consumption of poultry has shown a consistent development in parallel with the technological increase of the poultry industry. Here we highlight the growing of chicken, with an excellent level of automation, which plays a central role in controlling the environment, feeding and welfare of chickens. In Portugal, Decrete-Law no. 79/2010 of 25 June, which transposed Directive 2007/43/EC of the European Council of 28 June, lays down minimum standards for the protection of chickens from (intensive production), where the balance between biosafety, animal welfare and the environmental impact of production is the central focus. These are measures that convey confidence and security to the consumer and, associated with the implementation of a food safety system, allow the production of a safer meat product. In this context, the work carried out at a poultry company in the municipality of Castro Daire, developed under the Master's Degree in Food Quality and Technology, consisted in the elaboration of a Manual of Good Practices for intensive production of chicken, as well as in the elaboration and accomplishment of prerequisites for the implementation of the HACCP (Hazard Analysis and Critical Control Points). In the production of chicken three stages were identified, which are the critical control points: growth-fattening, hygiene of facilities and equipment and sanitary emptiness. As a result of the implementation of this system, the production of meat broilers was maintained under tighter control, improving their traceability, food safety and the quality of the final product.
In recent years, the consumption of poultry has shown a consistent development in parallel with the technological increase of the poultry industry. Here we highlight the growing of chicken, with an excellent level of automation, which plays a central role in controlling the environment, feeding and welfare of chickens. In Portugal, Decrete-Law no. 79/2010 of 25 June, which transposed Directive 2007/43/EC of the European Council of 28 June, lays down minimum standards for the protection of chickens from (intensive production), where the balance between biosafety, animal welfare and the environmental impact of production is the central focus. These are measures that convey confidence and security to the consumer and, associated with the implementation of a food safety system, allow the production of a safer meat product. In this context, the work carried out at a poultry company in the municipality of Castro Daire, developed under the Master's Degree in Food Quality and Technology, consisted in the elaboration of a Manual of Good Practices for intensive production of chicken, as well as in the elaboration and accomplishment of prerequisites for the implementation of the HACCP (Hazard Analysis and Critical Control Points). In the production of chicken three stages were identified, which are the critical control points: growth-fattening, hygiene of facilities and equipment and sanitary emptiness. As a result of the implementation of this system, the production of meat broilers was maintained under tighter control, improving their traceability, food safety and the quality of the final product.
Description
Keywords
Avicultura Frango industrial Boas práticas Pré-requisitos HACCP Poultry Industrial chicken Good practices Quality Pre-requisites