Segurança alimentar em supermercados: análise de processos e práticas em uma filial de Parnaíba-PI

Abstract

This thesis provides an in-depth analysis of food safety procedures at a medium-sized supermarket branch in Parnaíba-PI, based on the principles of the HACCP system (Hazard Analysis and Critical Control Points). The objectives were to map and analyze food production, handling, and display processes, evaluate hygiene practices, identify critical control points, and assess compliance with current regulations. A qualitative case study was conducted, involving data collection through direct observation, semi-structured interviews with managers and employees, audio recordings, field notes, and photographs taken in the meat, bakery, deli, and produce departments. The findings revealed several non-compliances, such as the absence of systematic time-temperature records, lack of formal hygiene and preventive maintenance programs, deficiencies in good practice training, and insufficient traceability of batches. Informal management of damaged goods was also found, compromising food safety, reducing operational efficiency, and generating hidden costs like waste and rework. Practical recommendations include the immediate implementation of Standard Operating Procedures (SOPs), a preventive maintenance plan, continuous team training, and the establishment of basic traceability systems. These measures aim to ensure compliance with ANVISA and CODEX ALIMENTARIUS standards, reduce losses, enhance food safety, and strengthen the organization’s competitiveness in the medium to long term.