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Qualidade e Segurança Alimentar na Indústria de Produtos de Pesca Congelados
| Name: | Description: | Size: | Format: | |
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| 2.43 MB | Adobe PDF |
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Abstract(s)
Este relatório de estágio tem como fim dar a conhecer todo o trabalho desenvolvido na empresa Frijobel, S.A. Estando o mesmo inserido na unidade curricular de Estágio do Mestrado em Engenharia Alimentar, lecionado na Escola Superior Agrária de Coimbra. Ao longo dos 6 meses de estágio na empresa Frijobel, auxiliei e realizei diversas atividades, sendo o principal objetivo deste estágio, a realização de um estudo da evolução das caraterísticas da pescada, feito com o propósito de perceber se a data em que as pescadas são capturadas tem ou não influência no sue crescimento, para tal foram avaliados 4 parâmetros, sendo estes, o peso, o comprimento, o perímetro meio corpo e o perímetro da cabeça. Paralelamente vou abordar o tema da qualidade e segurança alimentar no processo produtivo, onde vou expor as várias atividades que realizei e desempenhei, explicando cada uma, sendo as principais: o acompanhamento de todo o processo produtivo (transformação e embalamento) do pescado que é realizado na sala de produção da Frijobel, auxílio nas receções e devoluções de produto, por fim acompanhei todo o processo de rotulagem e aprovação de etiquetas dos produtos rececionados na empresa, bem como também dos produtos que vêm da sala de produção da Frijobel.
This internship report has as purpose to show all the work developed at the company Frijobel, S.A. Being the same inserted in the curricular unit of the Master’s Degree in Food Engineering at the Agrária College of Coimbra. Over the 6 months of internship at Frijobel company, I helped and made several things, being the aim objective of this training, the realization of a study of the evolution of the hake characteristics, made with the purpose of perceiving if the date in which the hake are caught has or not an influence on their growth, for such were evaluated 4 parameters, being these, the weight, the length, the perimeter half body and the perimeter of the head. At the same time I will address the theme of quality and food safety in the production process, where I will expose the several activities that I have carried out and performed, explaining each one, being the main ones: the monitoring of the entire production process (processing and packaging) of fish that is performed in the production room of Frijobel company, support in receptions and product returns, finally I followed the entire process of labeling and approval of the products received in the company, as well as the products the come from the production room of Frijobel company.
This internship report has as purpose to show all the work developed at the company Frijobel, S.A. Being the same inserted in the curricular unit of the Master’s Degree in Food Engineering at the Agrária College of Coimbra. Over the 6 months of internship at Frijobel company, I helped and made several things, being the aim objective of this training, the realization of a study of the evolution of the hake characteristics, made with the purpose of perceiving if the date in which the hake are caught has or not an influence on their growth, for such were evaluated 4 parameters, being these, the weight, the length, the perimeter half body and the perimeter of the head. At the same time I will address the theme of quality and food safety in the production process, where I will expose the several activities that I have carried out and performed, explaining each one, being the main ones: the monitoring of the entire production process (processing and packaging) of fish that is performed in the production room of Frijobel company, support in receptions and product returns, finally I followed the entire process of labeling and approval of the products received in the company, as well as the products the come from the production room of Frijobel company.
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Keywords
Pescado Processo produtivo Qualidade Segurança alimentar