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Publicação
Estudo dos Programas de Pré-requisitos e Pré-requisitos Operacionais numa Indústria de Panificação e Pastelaria
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Durante o estágio, foi realizada uma análise detalhada de todos os PPR’s, incluindo: higienização das instalações, equipamentos e utensílios; controlo da água e do ar; manutenção e calibração de equipamentos; gestão de matérias-primas, materiais de embalagem e resíduos; controlo de pragas; rastreabilidade; gestão de alergénios; higiene e saúde do pessoal; formação; transporte; e gestão de vidro, plástico rígido e quebrável. Paralelamente, verificou-se a aplicação prática dos PPRO’s, com particular enfoque na validação do binómio tempo-temperatura em processos de congelação de diferentes tipos de produtos de padaria e pastelaria.O trabalho desenvolvido incluiu também a revisão e atualização de documentos do Sistema de Gestão da Qualidade e Segurança Alimentar (SGQSA), a elaboração de checklists de conformidade, a monitorização de auditorias internas e externas, bem como o acompanhamento do processo produtivo desde a receção das matérias-primas até à expedição do produto final. Adicionalmente, foram realizadas atividades complementares como o controlo de pesos, o teste de qualidade dos óleos de fritura (OleoTest) e o tratamento estatístico de inquéritos de satisfação de clientes, proporcionando uma visão global das responsabilidades do Departamento de Qualidade.Os resultados obtidos demonstraram que a empresa cumpre, na generalidade, os requisitos legais e normativos, revelando um elevado compromisso com a qualidade e segurança alimentar. No entanto, verificaram-se também oportunidades de melhoria, nomeadamente na digitalização dos registos de higiene e rastreabilidade, na uniformização de procedimentos internos e na necessidade de reforço da formação contínua dos colaboradores. Estas melhorias poderão aumentar a eficiência dos processos, reduzir falhas e otimizar a comunicação entre os diferentes departamentos da organização.Conclui-se que o estudo dos PPR’s e PPRO’s na Fábrica de Pastelaria e Confeitaria São Silvestre evidenciou a importância da prevenção e do rigor no controlo dos processos produtivos, não apenas para o cumprimento da legislação, mas também como estratégia de diferenciação competitiva no mercado.
During the internship, a detailed analysis of all PPR's was carried out, including: cleaning of facilities, equipment and utensils; water and air control; maintenance and calibration of equipment; management of raw materials, packaging materials and waste; pest control; traceability; allergen management; hygiene and health of personnel; training; transport; and management of glass, hard and breakable plastic. At the same time, the practical application of the OPRPs was verified, with a particular focus on the validation of the time-temperature binomial in freezing processes of different types of bakery and pastry products.The work developed also included the review and updating of documents from the Quality and Food Safety Management System (SGQSA), the preparation of compliance checklists, the monitoring of internal and external audits, as well as the monitoring of the production process from the reception of raw materials to the shipment of the final product. In addition, complementary activities were carried out such as weight control, the quality test of frying oils (OleoTest) and the statistical treatment of customer satisfaction surveys, providing an overview of the responsibilities of the Quality Department.The results obtained showed that the company generally complies with legal and regulatory requirements, revealing a high commitment to quality and food safety. However, there were also opportunities for improvement, namely in the digitization of hygiene and traceability records, in the standardization of internal procedures and in the need to strengthen the continuous training of employees. These improvements can increase the efficiency of processes, reduce failures and optimize communication between the different departments of the organization.It is concluded that the study of PPR's and PPRO's at the São Silvestre Pastry and Confectionery Factory highlighted the importance of prevention and rigor in the control of production processes, not only for compliance with legislation, but also as a strategy of competitive differentiation in the market.
During the internship, a detailed analysis of all PPR's was carried out, including: cleaning of facilities, equipment and utensils; water and air control; maintenance and calibration of equipment; management of raw materials, packaging materials and waste; pest control; traceability; allergen management; hygiene and health of personnel; training; transport; and management of glass, hard and breakable plastic. At the same time, the practical application of the OPRPs was verified, with a particular focus on the validation of the time-temperature binomial in freezing processes of different types of bakery and pastry products.The work developed also included the review and updating of documents from the Quality and Food Safety Management System (SGQSA), the preparation of compliance checklists, the monitoring of internal and external audits, as well as the monitoring of the production process from the reception of raw materials to the shipment of the final product. In addition, complementary activities were carried out such as weight control, the quality test of frying oils (OleoTest) and the statistical treatment of customer satisfaction surveys, providing an overview of the responsibilities of the Quality Department.The results obtained showed that the company generally complies with legal and regulatory requirements, revealing a high commitment to quality and food safety. However, there were also opportunities for improvement, namely in the digitization of hygiene and traceability records, in the standardization of internal procedures and in the need to strengthen the continuous training of employees. These improvements can increase the efficiency of processes, reduce failures and optimize communication between the different departments of the organization.It is concluded that the study of PPR's and PPRO's at the São Silvestre Pastry and Confectionery Factory highlighted the importance of prevention and rigor in the control of production processes, not only for compliance with legislation, but also as a strategy of competitive differentiation in the market.
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Palavras-chave
Segurança Alimentar PPR´s PPRO´s Panificação Pastelaria