Aim:

To develop methods and techniques for staged risk management, with emphasis on identification, analysis, and evaluation, in the meat packing process.

Methods and techniques:

Risk weighting (biological, chemical, physical), depending on the severity, occurrence, and detection defined for the modal analysis system of errors and effects in foods.

Main results:

The procedure developed evaluated risks, and determined the priority by stages, which involved the risk priority number achieved by the modal analysis system of errors and effects, and the weights from the stage-risk relation. Hence, a staged priority pattern was proposed, in order to arrange the interventions in the implementation of risk control in the meat packing process.

Conclusions:

The implementation evidenced an ineffective risk management system. No stage showed a stable pattern. The priority was defined for reception of pigs and refrigerated storage, accounting for 60,89 % of process damage. Chemical and physical risk monitoring was suggested during the less severe stages and low risk priority number, which can encourage a favorable scenario for process suitability, and to identify operation conditions that allow for process or product redesign to cut down severity (mainly biological risks).

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