Author(s):
Magalhães, Ana Luísa 
; Pereira, Ermelinda ; Ramalhosa, Elsa
Date: 2011
Persistent ID: http://hdl.handle.net/10198/8607
Origin: Biblioteca Digital do IPB
Subject(s): Regional kitchens; Legal framing
Document details
Evaluation of structural and functional conditions of regional Portuguese kitch...
Description
The region of the Northeast of Portugal is known for the production of traditional meat products. Alheira is one of these products which is usually prepared in “Regional kitchens”. These are small units that cannot produce more than 2000 kg of dry sausages per year. Due to their regional importance, it was necessary to judicially protect the production of this kind of products. In fact, individual producers of regional kitchens have to follow European regulations, as well as a Portuguese normative, namely, the Law-Decree nº 209/2008 that approves the “State of Practice of the Industrial Activity” (REAI). In order to obtain knowledge regarding the effectiveness of this normative, in the present work the structural and functional conditions of three regional Portuguese kitchens were evaluated and the way these points are considered in REAI is discussed. Moreover, the quality of the final product was also determined. The structural and functional conditions of the studied regional kitchens were adequate. Machines and local areas were appropriate and no crossing on production lines was observed. In regards to workers, their number was quite low (≤3), they were older than 45 and had basic education. Most of these points are considered in REAI under the topic entitled “Descriptive Memory”. Finally, it was verified that alheiras did not represent any danger to public health, since no food borne microorganisms were detected.
The region of the Northeast of Portugal is known for the production of traditional meat products. Alheira is one of these products which is usually prepared in “Regional kitchens”. These are small units that cannot produce more than 2000 kg of dry sausages per year. Due to their regional importance, it was necessary to judicially protect the production of this kind of products. In fact, individual producers of regional kitchens have to follow European regulations, as well as a Portuguese normative, namely, the Law-Decree nº 209/2008 that approves the “State of Practice of the Industrial Activity” (REAI). In order to obtain knowledge regarding the effectiveness of this normative, in the present work the structural and functional conditions of three regional Portuguese kitchens were evaluated and the way these points are considered in REAI is discussed. Moreover, the quality of the final product was also determined. The structural and functional conditions of the studied regional kitchens were adequate. Machines and local areas were appropriate and no crossing on production lines was observed. In regards to workers, their number was quite low (≤3), they were older than 45 and had basic education. Most of these points are considered in REAI under the topic entitled “Descriptive Memory”. Finally, it was verified that alheiras did not represent any danger to public health, since no food borne microorganisms were detected.
Document Type
Conference Object
Language English
Language English
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