A carregar...
Publicação
QUALIDADE E SEGURANÇA ALIMENTAR EM PRODUTOS DE CHARCUTARIA TRADICIONAL
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 61.23 KB | JPEG |
Autores
Orientador(es)
Resumo(s)
O presente relatório surge após a realização de um Estágio Curricular no Departamento de Qualidade e Segurança Alimentar da empresa Fresbeira - Indústria De Carnes Lda., com duração total de 27 semanas datadas desde dia 3 de agosto de 2024 até 2 de março de 2025.Este estágio teve como principal objetivo o seguimento do processo produtivo de charcutaria tradicional, passando pelo abate dos animais, preparação para processamento, preparação de condimentos necessários para o produto, mistura da carne com os condimentos, o enchimento, a maturação (cura), choque térmico (tratamento térmico),estabilização fumagem, embalamento e por fim a rotulagem. Todos estes processos são efetuados em salas distintas, com procedimentos específicos para cada atividade, de modo a garantir a qualidade e total segurança do produto para o consumidor final. O controlo do Sistema de Análise de Perigos e Pontos Críticos de Controlo (HACCP) implementado na empresa garante que as regras de higiene e segurança para os alimentos, equipamentos, estruturas, no trabalho dos próprios colaboradores que contactam direta ou indiretamente com o produto, são cumpridas. Este controlo inicia-se na zona de abate desde a chegada dos animais, e termina na expedição com a monitorização da temperatura legalmente definida das peças.Sendo responsável por assegurar os procedimentos de controlo, diariamente preenchia check-lists, que se regem pelo Regulamento (CE) n.º 852/2004 e Regulamento (CE) n.º 853/2004 relativos, respetivamente, à higiene dos géneros alimentícios e regras específicas de higiene aplicáveis aos géneros alimentícios de origem animal. Na fase inicial do estágio, pude conhecer as instalações e todas as atividades em funcionamento e os seus processos, o que me possibilitou uma visão geral do funcionamento da empresa, necessária para a realização tarefas fora do objetivo principal, como por exemplo a realização de análises à triquina e de outras análises periódicas, controlo na receção de produtos devolvidos e na receção de matérias-primas e de animais para abate, a participação no controlo de pragas e o acompanhamento em auditorias internas. Em suma, a experiência na empresa permitiu-me adquirir conhecimentos variados e abrangentes sobre as diferentes atividades que compõem o setor alimentar. Destaco a importância de implementar estratégias que promovam a sensibilização dos colaboradores para o cumprimento estrito das normas de higiene e segurança, essenciais para assegurar a qualidade do produto, a proteção do consumidor e prevenir possíveis contaminações por via terceira ou devido a algum alergénio.
This report is the result of an internship in the Quality and Food Safety Department of the company Fresbeira - Indústria De Carnes Lda, which lasted a total of 27 weeks from 3 August 2024 to 2 March 2025.The main objective of this internship was to follow the production process of traditional charcuterie, including slaughtering the animals, preparing the carcasses for processing, preparing the condiments needed for the product, mixing the meat with the condiments, filling the casings, maturing (curing), heat treatment, smoking, packaging and finally labelling. All these processes are carried out in separate rooms, with specific procedures for each activity, in order to guarantee the quality and total safety of the product for the end consumer. The Hazard Analysis and Critical Control Point (HACCP) control system implemented at the company ensures that the hygiene and safety rules for food, equipment, structures and the work of the employees themselves who have direct or indirect contact with the product are complied with. This control begins in the slaughter area when the animals arrive, and ends at dispatch with the monitoring of the legally defined temperature of the pieces.Being responsible for ensuring control procedures, I filled in checklists on a daily basis, which are governed by Regulation (EC) No 852/2004 and Regulation (EC) No 853/2004 on the hygiene of foodstuffs and the specific hygiene rules applicable to foodstuffs of animal origin, respectively. In the initial phase of the internship, I was able to get to know the facilities and all the activities in operation and their processes, which gave me an overview of how the company works, which was necessary for carrying out tasks outside the main objective, such as carrying out analyses of trichina and other periodic analyses, checking the reception of returned products and the reception of raw materials and animals for slaughter, taking part in pest control and monitoring internal audits.In short, my experience at the company has enabled me to acquire varied and wide-ranging knowledge of the different activities that make up the food sector. I would emphasise the importance of implementing strategies to raise employee awareness of strict compliance with hygiene and safety standards, which are essential for ensuring product quality, consumer protection and preventing possible contamination by third parties or due to an allergen.
This report is the result of an internship in the Quality and Food Safety Department of the company Fresbeira - Indústria De Carnes Lda, which lasted a total of 27 weeks from 3 August 2024 to 2 March 2025.The main objective of this internship was to follow the production process of traditional charcuterie, including slaughtering the animals, preparing the carcasses for processing, preparing the condiments needed for the product, mixing the meat with the condiments, filling the casings, maturing (curing), heat treatment, smoking, packaging and finally labelling. All these processes are carried out in separate rooms, with specific procedures for each activity, in order to guarantee the quality and total safety of the product for the end consumer. The Hazard Analysis and Critical Control Point (HACCP) control system implemented at the company ensures that the hygiene and safety rules for food, equipment, structures and the work of the employees themselves who have direct or indirect contact with the product are complied with. This control begins in the slaughter area when the animals arrive, and ends at dispatch with the monitoring of the legally defined temperature of the pieces.Being responsible for ensuring control procedures, I filled in checklists on a daily basis, which are governed by Regulation (EC) No 852/2004 and Regulation (EC) No 853/2004 on the hygiene of foodstuffs and the specific hygiene rules applicable to foodstuffs of animal origin, respectively. In the initial phase of the internship, I was able to get to know the facilities and all the activities in operation and their processes, which gave me an overview of how the company works, which was necessary for carrying out tasks outside the main objective, such as carrying out analyses of trichina and other periodic analyses, checking the reception of returned products and the reception of raw materials and animals for slaughter, taking part in pest control and monitoring internal audits.In short, my experience at the company has enabled me to acquire varied and wide-ranging knowledge of the different activities that make up the food sector. I would emphasise the importance of implementing strategies to raise employee awareness of strict compliance with hygiene and safety standards, which are essential for ensuring product quality, consumer protection and preventing possible contamination by third parties or due to an allergen.
Descrição
Palavras-chave
Charcutaria Tradicional HACCP Regulamento Legislação Alergénios