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Publication
Segurança Alimentar e controlo de riscos
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.93 MB | Adobe PDF |
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Advisor(s)
Abstract(s)
O objetivo deste relatório é dar a conhecer todo um trabalho desenvolvido ao
longo do estágio do Mestrado de Engenharia Alimentar. Deste modo, divulgarei os
conhecimentos por mim adquiridos, que me darão a possibilidade de desenvolver
capacidades de resposta às diversas situações que podem ocorrer numa empresa de
prestação de serviços de HSA. A realização deste estágio ocorreu para que, num futuro
próximo, seja uma profissional capacitada para implementar e manter um sistema de
segurança alimentar baseado na legislação que se encontra em vigor.
Durante o estágio, decorrido na empresa Factorconsult, realizei auditorias a
clientes focando-me na verificação dos pré-requisitos e princípios do HACCP, nas
informações acerca da legislação em vigor, na recolha de amostras para análises, entre
outras tarefas. Ao longo do estágio realizei 88 (oitenta e oito) auditorias a clientes, tendo
preenchido 44 (quarenta e quatro) listas de verificação. Para além disto, fui responsável
por elaborar a documentação para uma indústria de caracóis, incluindo um código de
boas práticas, um plano de higienização, uma ficha técnica e um plano HACCP.
Os resultados obtidos permitem concluir que as não conformidades encontradas
mais frequentemente foram a inexistência de registos de rastreabilidade, registos
HACCP e a avaliação de fornecedores. Com a realização de auditorias à indústria de
caracóis foi possível verificar que os pontos críticos de controlo são o armazenamento
em frio positivo, a confeção, o arrefecimento e a distribuição. A análise dos resultados
das amostras determinou que o tempo de vida útil dos caracóis são de 5 dias a uma
temperatura de conservação entre 0 e 4⁰C.
Palavras-chave: Factorconsult; HACCP; Segurança Alimentar; auditorias;
caracóis.
This report aims at showing all the taks that were performed during the traineeship connected to the Master`s Degree on Food Engineering. Thus I will tell about the knowledge I have learnt that will give me the chance to develop my response skills concerning the different situations that can happen in a company that provides HSA services. This traineeship is supposed to help me to be a skilled professional able to set and keep a Food Safety system based on the valid law. The traineeship took place in the Factorconsult company where I audited some clients focusing my attention on tasks like the checking of the prerequisites and principles of the HACCP; the information concerning the valid law and the gathering of some samples to analyze. During this traineeship I have audited 88 (eighty-eight) clients and I have also filled 44 (forty-four) checking lists. Besides that I was also responsible to work out some documentation concerning the industry of snails, including a code of good practices, a cleaning and disinfection program, some technical specifications and a HACCP plan. The obtained results allow me to conclude that the most found nom- conformities were the lack of registration concerning traceability, HACCP and provider`s assessment. Auditing the snail industry gave me the chance to check that most critical control points are the positive cold storage, the making, the cooling and the delivery. After analyzing the results of the samples it was determined that the shelf life of snails corresponds to 5 days under a conservation temperature from 0ºC to 4ºC. Key-words: Factorconsult, HACCP, Food Safety, audits, snails.
This report aims at showing all the taks that were performed during the traineeship connected to the Master`s Degree on Food Engineering. Thus I will tell about the knowledge I have learnt that will give me the chance to develop my response skills concerning the different situations that can happen in a company that provides HSA services. This traineeship is supposed to help me to be a skilled professional able to set and keep a Food Safety system based on the valid law. The traineeship took place in the Factorconsult company where I audited some clients focusing my attention on tasks like the checking of the prerequisites and principles of the HACCP; the information concerning the valid law and the gathering of some samples to analyze. During this traineeship I have audited 88 (eighty-eight) clients and I have also filled 44 (forty-four) checking lists. Besides that I was also responsible to work out some documentation concerning the industry of snails, including a code of good practices, a cleaning and disinfection program, some technical specifications and a HACCP plan. The obtained results allow me to conclude that the most found nom- conformities were the lack of registration concerning traceability, HACCP and provider`s assessment. Auditing the snail industry gave me the chance to check that most critical control points are the positive cold storage, the making, the cooling and the delivery. After analyzing the results of the samples it was determined that the shelf life of snails corresponds to 5 days under a conservation temperature from 0ºC to 4ºC. Key-words: Factorconsult, HACCP, Food Safety, audits, snails.
Description
Keywords
Factorconsult HACCP Segurança alimentar Auditorias Caracóis