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Brasil
PackTrends
2020
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safety & regulatory issues
including, at least, the sanitary requirements of buildings,
maintenance and cleaning of facilities, equipment and
utensils, water supply, control of raw materials, integrated
management of urban pest, control hygiene and health of
workers and quality assurance of the final product.
In Brazil, a draft resolution on GMP for the
package industry was published as a public consultation;
however, it has not yet been finalized. This document
contains requirements for preventing contamination of
packages for food contact. It is expected that in the
near future, this document will be available for the
package industry in Brazil.
Within the safety management systems is HACCP
(Hazard Analysis and Critical Control Points). HACCP is a
systematic procedure based on the science of analyzing
potential hazards in an industrial process, identify
points in the process where hazards can occur and
decide which are critical to the safety of food, the latter
being designated as critical control points. The system
is designed to prevent the occurrence of problems,
ensuring that the controls are applied at certain stages
in the production system for food packages, where there
may be hazards in critical situations.
HACCP can be applied throughout the entire
food production chain up to consumption and its
implementation should be based on scientific evidence
of risk to human health. In addition to increasing
food safety, implementation of HACCP can help
inspection by health authorities and promote increased
confidence in food in international trade. Importantly,
the successful application of a HACCP system depends
on the involvement of everyone in the industry, from
managers to workers.
The concept and the seven principles of HACCP
based on the Codex Alimentarius (CODEX. .., 1969) are
also used for food packaging and involve:
1. Hazard identification and control measures.
2. Identification of the critical point.
3. Establishment of the critical limit.
4. Monitoring.
5. Corrective actions.
6. Verification procedure.
7. Recording results.
Hazard Analysis and Critical Control Points
ISO 22000, Food Safety Management Systems
containing requirements for any organization in the
food chain was first published in 2005 (NYGREN,
2012).
This International Standard integrates the
principles of the Hazard Analysis and Critical Control
Points (HACCP) system and the steps to apply them
developed by the Codex Alimentarius Commission. By
means of auditable requirements, it combines HACCP
with Prerequisite Programs (PPR). Hazard analysis
is the essential element of an effective food safety
management system, that helps to obtain the knowledge
needed to establish an effective combination of control
measures. This International Standard requires that
all hazards reasonably expected to occur in the food
chain, including those that may be associated with the
type of process and facilities used, are identified and
assessed (ASSOCIAÇÃO BRASILEIRA DE NORMAS
TÉCNICAS, 2006).
PPR - Prerequisite Programs are activities and
basic conditions which are necessary to maintain
a hygienic environment throughout the food chain,
suitable for the production, handling and supply of
foodstuffs safe for human consumption.
ISO 22000 provides international harmonization
in the field of food safety, offering tools to implement
ISO 22000 and other standards