|Tipo di tesi||Tesi di laurea magistrale|
|Titolo||IMPLEMENTAZIONE DI UN SISTEMA DI GESTIONE PER LA SICUREZZA ALIMENTARE: L’IMPORTANZA DEI PREREQUISITI|
|Titolo in inglese|
|Struttura||Dipartimento di Scienze della Vita|
|Corso di studi||CONTROLLO E SICUREZZA DEGLI ALIMENTI (D.M.270/04) (RE)|
|Data inizio appello||2018-10-18|
|Disponibilità||Accesso limitato: si può decidere quali file della tesi rendere accessibili. Disponibilità mixed (scegli questa opzione se vuoi rendere inaccessibili tutti i file della tesi o parte di essi)|
|Data di rilascio||2058-10-18|
La seguente tesi si inserisce tra le attività dell’azienda I.T.ALI srl, produttrice di ingredienti alimentari, la quale è alla ricerca di soddisfare i requisiti richiesti dalla normativa UNI EN ISO 22000:2005, una normativa facoltativa inerente alla sicurezza alimentare.
The following thesis is inserted between the activities of the company I.T.ALI srl, producer of food ingredients, which is looking to meet the requirements of the UNI EN ISO 22000: 2005, an optional standard concerning food safety. The company has recently moved to a new plant that presents new equipment and new processing sites, so the HACCP plan has also been revised and a new risk analysis has been carried out. I.T.ALI. srl already presents a certification related to quality, or the UNI EN ISO 9001: 2008. Therefore, the possibility of obtaining a new optional certification, specific for food safety, can only bring benefits to both the company and its customers, thus enabling I.T.ALI. to fit into the so-called "positive lists”. The work of evaluating and applying the new standard was carried out together with the Group for Food Safety in the new plant in Via Casorati 12/1 Reggio Emilia. The initial approach was to evaluate what the company had available, what were the missing points and which ones were to be reassessed. The idea was to "create" a single document that fulfilled all the requirements, both the mandatory ones of the HACCP plan and the optional ones of the ISO 22000: 2005 standard. Making a comparison between the rules and the HACCP plan immediately, it was immediately noted that the new standard recalled many points already present in ISO 9001: 2008. Many other points were however absent or incomplete to satisfy it. It was immediately identified that the missing point of primary importance was paragraph 7, inherent in the prerequisite programs (PRP). So the thesis work has been focused on the construction of PRP, which are fundamental for the implementation of a management system for Food Safety.