Higiene e segurança jeronimo coffee shop

Introduction
The need for creating a safe mode of using, cooking and maintaining the quality of food has been an issue since 1957, the first sign of concern was introduced by NASA. Although it began in the United States of America it is now recognized and used world wide. After several changes of the original document it has now become a single acronym, HACCP meaning Hazard Analysis Critical Control Point, restaurants, supermarkets, factories all have to follow these instructions towards better safety and protection of the human being health.

“HACCP stands for 'Hazard Analysis Critical Control Point'. It is an internationally recognised and recommended system of food safety management. It focuses on identifying the 'critical points' in a process where food safety problems (or 'hazards') could arise and putting steps in place to prevent things going wrong. This is sometimes referred to as 'controlling hazards'. Keeping records is also an important part of HACCP systems” (in FSA)

It’s because of Brussels concern about the public health that this legislation has been applied into the European Union (EU) to transform it more consistent and focused in a community way where everyone is looking for the same issue.

This report intends to show how the HACCP has been implemented in a Portuguese company, which previously did not care about it, how it was implemented, problems encountered with staff, problems that appeared into the store once it was already open having me as an observer.(what should I say or should I say nothing?)

The Jeronimo Martins Group(JMG) is one of the biggest company in Portugal if not the second largest. It is dedicated to food industry in both aspects: suppliers and buyers. It has warehouses that supply for big commercial markets, restaurants, cafes etc. it has everything in the food industry. Then it has their own chain of supermarkets and coffee shops and restaurants. Such business has to obey to HACCP law as it is integrated in EU and