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Gestão da Qualidade e Segurança Alimentar
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O presente relatório surge como resultado do estágio curricular do Mestrado em Engenharia Alimentar da Escola Superior Agrária de Coimbra. O período de estágio decorreu entre 1 de fevereiro a 1 de agosto de 2022. Atualmente, os consumidores procuram produtos no mercado alimentar de elevada qualidade e segurança alimentar. Esta crescente procura por produtos de qualidade e seguros deve-se ao facto de os consumidores terem consciência que produtos “não seguros” podem afetar negativamente a sua saúde. Em resposta a essa procura, os mercados alimentares têm se adaptado a estas exigências por parte dos consumidores, e têm requerido que os seus fornecedores sigam determinados requisitos de segurança e qualidade alimentar. Face ao exposto, as empresas do setor alimentar têm requerido cada vez mais certificações de forma a garantir que os produtos que produzem e comercializam são seguros e de qualidade. Este presente trabalho aborda a implementação da BRC Food Safety versão 8, na Kiwilife S.A., empresa do setor primário, que se dedica à receção, calibração e comercialização maioritariamente de kiwis. Inicialmente foi elaborado um diagnóstico inicial da situação existente à data, sendo que posteriormente procedeu-se à implementação de todos os requisitos da norma BRC e o desenvolvimento e implementação do Sistema de Gestão da Qualidade e Segurança Alimentar. Aquando da data fim do estágio, não foi possível a conclusão da implementação dos requisitos do referencial BRC (auditoria de certificação), uma vez que a campanha 2022-2023 do kiwi verde inicia apenas em fins de novembro.
This report arises as a result of the curricular internship of the Master in Food Engineering at Escola Superior Agrária de Coimbra. The internship period ran from February 1 to August 1, 2022.Currently, consumers are looking for products in the food market of high quality and food safety. This growing demand for quality and safe products is due to the fact that consumers agree that “unsafe” products can negatively affect their health. In response to this demand, food markets have adapted to these demands by consumers, and they have required that their suppliers follow food safety and quality requirements. Given the above, companies in the food sector have increasingly required certifications in order to ensure that the products they specify and market are safe and of quality.This present work addresses the implementation of BRC Food Safety version 8, at Kiwilife S.A., the company in the primary sector, which is dedicated to the reception, calibration and sale of kiwi fruit. Initially, an initial diagnosis of the existing situation of the data was prepared, and then the implementation of all the requirements of the BRC standard and the development and implementation of the Quality and Food Safety Management System were carried out.At the end of the internship date, it was not possible to complete the implementation of BRC requirements, as the 2021-2022 campaign for the green kiwi only starts at the end of November.
This report arises as a result of the curricular internship of the Master in Food Engineering at Escola Superior Agrária de Coimbra. The internship period ran from February 1 to August 1, 2022.Currently, consumers are looking for products in the food market of high quality and food safety. This growing demand for quality and safe products is due to the fact that consumers agree that “unsafe” products can negatively affect their health. In response to this demand, food markets have adapted to these demands by consumers, and they have required that their suppliers follow food safety and quality requirements. Given the above, companies in the food sector have increasingly required certifications in order to ensure that the products they specify and market are safe and of quality.This present work addresses the implementation of BRC Food Safety version 8, at Kiwilife S.A., the company in the primary sector, which is dedicated to the reception, calibration and sale of kiwi fruit. Initially, an initial diagnosis of the existing situation of the data was prepared, and then the implementation of all the requirements of the BRC standard and the development and implementation of the Quality and Food Safety Management System were carried out.At the end of the internship date, it was not possible to complete the implementation of BRC requirements, as the 2021-2022 campaign for the green kiwi only starts at the end of November.
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Segurança Alimentar Qualidade BRC Food Safety Sistema de Gestão da Segurança Alimentar