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Abstract(s)
A pandemia COVID-19 causou danos sem precedentes em todos os setores da economia
global, tendo sido o setor da restauração um dos mais afetados de forma
desproporcionalmente negativa, devido ao confinamento obrigatório e distanciamento
social imposto.
Apesar do desinteresse da comunidade científica nas pequenas e médias empresas (PME)
do setor da restauração, estas constituem a maioria do tecido empresarial, sendo assim de
importância significativa analisar o seu funcionamento, com vista a que seja possível
garantir a segurança alimentar de forma sustentável, especialmente em contexto
pandémico. Muitas das vezes, estas PME são a última etapa entre a cadeia alimentar e o
consumidor final, sendo assim a segurança alimentar no setor da restauração um fator
imprescindível para a saúde pública.
Para evidenciar o impacto que a pandemia teve no setor da restauração e averiguar de que
modo o Hazard Analysis and Critical Control Point (HACCP) permitiu uma gestão mais
eficiente, foi desenvolvido um estudo empírico qualitativo, através de estudos de caso em
microempresas do setor.
Perante a análise dos estudos de caso concluiu-se que a pandemia teve um impacto
negativos nas empresas estudadas, contudo constatou-se que a implementação prévia e
utilização correta do sistema de segurança alimentar HACCP contribuiu positivamente para
uma gestão mais eficiente em contexto pandémico.
The COVID-19 pandemic caused damages without precedents on all the sector of the global economy, with the restaurant industry disproportionately negatively affected, result of the mandatory confinement and the imposed social distancing. Although the scientific community’s disinterest on the restaurant industry’s small and medium enterprises (SME), these companies are the majority of the business community, being of significant importance the analysis of their functioning, with the purpose of guarantee the food security in a sustainable way, especially in a pandemic context. Often, these SME are the last stage of the food supply chain, making direct contact with the final consumer, thus food safety on the restaurant industry is indispensable for public health. To clarify the impact that the pandemic had on the restaurant industry and certain the way that Hazar Analysis and Critical Control Point (HACCP) contributed for a more efficient management, it was developed a qualitive empiric study, using case studies on SME of the industry. Before the case studies’ analysis, it was concluded that the pandemic had a negative impact on the studied enterprises, although it was seen that the previous implementation and correct use of the food safety system HACCP had contributed positively for a more efficient management in a pandemic context.
The COVID-19 pandemic caused damages without precedents on all the sector of the global economy, with the restaurant industry disproportionately negatively affected, result of the mandatory confinement and the imposed social distancing. Although the scientific community’s disinterest on the restaurant industry’s small and medium enterprises (SME), these companies are the majority of the business community, being of significant importance the analysis of their functioning, with the purpose of guarantee the food security in a sustainable way, especially in a pandemic context. Often, these SME are the last stage of the food supply chain, making direct contact with the final consumer, thus food safety on the restaurant industry is indispensable for public health. To clarify the impact that the pandemic had on the restaurant industry and certain the way that Hazar Analysis and Critical Control Point (HACCP) contributed for a more efficient management, it was developed a qualitive empiric study, using case studies on SME of the industry. Before the case studies’ analysis, it was concluded that the pandemic had a negative impact on the studied enterprises, although it was seen that the previous implementation and correct use of the food safety system HACCP had contributed positively for a more efficient management in a pandemic context.
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Keywords
Gestão Haccp Pandemia Covid-19 Pme Restauração