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Contribuição para a implementação da Norma IFS (International Featured Standard) Food numa indústria panificadora
| Name: | Description: | Size: | Format: | |
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| 2.14 MB | Adobe PDF |
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Abstract(s)
O presente relatório resulta de um estágio profissionalizante, que está inserido no plano curricular do Mestrado em Engenharia Alimentar, da Escola Superior Agrária de Coimbra. O estágio realizou-se no Departamento de Qualidade da Fábrica de Pastelaria e Confeitaria São Silvestre, Lda., na Lousã, entre janeiro a julho de 2020 e teve como objetivo a contribuição para a implementação da norma International Food Standarts. Este relatório descreve teoricamente a temática apresentada e os pontos fulcrais do trabalho realizado durante os seis meses de estágio. Ao longo do estágio foram seguidos os processos e procedimentos produtivos de pastelaria e padaria, desde a receção de matérias-primas, passando pela conceção dos produtos até à sua distribuição, englobando a higienização e manutenção de equipamentos e instalações, de modo a avaliar a implementação dos requisitos do referencial IFS.Após esta avaliação dos requisitos, procedeu-se à implementação de medidas, de maneira a ir de encontro com os requisitos. Fui deparada com algumas dificuldades na implementação de certos requisitos, como por exemplo o comprometimento e a facilidade de envolvimento por parte de alguns colaboradores. No entanto, o empenho e o comprometimento da gerência foram fundamentais para conseguir implementar a maior parte dos requisitos deste referencial. Alcançar a implementação completa e a certificação por parte deste referencial iria ser um benefício grandioso para a empresa a nível de Qualidade e Segurança Alimentar.
This report results from a professional internship, which is inserted in the curriculum plan of the Master's degree in Food Engineering, of the Escola Superior Agrária de Coimbra. The internship was held in the Quality Department of the Pastelaria de Pastelaria e Confeitaria São Silvestre, Lda., in Lousã, between January and July 2020 and aimed to contribute to the implementation of the International Food Standarts standard. This report theoretically describes the theme presented and the key points of the work carried out during the six months of internship. Throughout the internship were followed the processes and productive procedures of pastry and bakery, from the reception of raw materials, through the design of products to their distribution, encompassing the hygiene and maintenance of equipment and facilities, in order to evaluate the implementation of the requirements of the IFS reference.After this assessment of the requirements, measures were implemented in order to meet the requirements. I was faced with some difficulties in implementing certain requirements, such as the commitment and ease of involvement on the part of some employees. However, the commitment and commitment of management was fudamental to be able to implement most of the requirements of this reference. Achieving full implementation and certification by this reference would be a great benefit for the company in terms of Quality and Food Safety.
This report results from a professional internship, which is inserted in the curriculum plan of the Master's degree in Food Engineering, of the Escola Superior Agrária de Coimbra. The internship was held in the Quality Department of the Pastelaria de Pastelaria e Confeitaria São Silvestre, Lda., in Lousã, between January and July 2020 and aimed to contribute to the implementation of the International Food Standarts standard. This report theoretically describes the theme presented and the key points of the work carried out during the six months of internship. Throughout the internship were followed the processes and productive procedures of pastry and bakery, from the reception of raw materials, through the design of products to their distribution, encompassing the hygiene and maintenance of equipment and facilities, in order to evaluate the implementation of the requirements of the IFS reference.After this assessment of the requirements, measures were implemented in order to meet the requirements. I was faced with some difficulties in implementing certain requirements, such as the commitment and ease of involvement on the part of some employees. However, the commitment and commitment of management was fudamental to be able to implement most of the requirements of this reference. Achieving full implementation and certification by this reference would be a great benefit for the company in terms of Quality and Food Safety.
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Keywords
International Food Standard (IFS) Requisitos Certificação Implementação Qualidade e Segurança Alimentar