A carregar...
Publicação
Licenciamento Industrial de um Estabelecimento de Preparados de Carne, Carne Picada e Sala de Desmancha
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 4.84 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
O presente trabalho, desenvolvido no âmbito do Mestrado em Engenharia Alimentar da Escola Superior Agrária de Coimbra, resulta da realização de um estágio curricular na empresa Vitória Fernandes, Unipessoal, Lda, consultadoria alimentar que apoia tecnicamente várias entidades do setor. O estágio decorreu entre 2 de fevereiro e 28 de julho de 2025 e permitiu aplicar conhecimentos adquiridos, através do acompanhamento de auditorias a vários estabelecimentos,identificação de algumas não conformidades e colaboração na implementação de sistemas baseados no HACCP. Como estudo de caso, analisou-se o processo de licenciamento industrial de um estabelecimento de preparados de carne, carne picada e sala de desmancha, evidenciando a sua relevância para a segurança alimentar, a qualidade dos produtos e a conformidade legal. O estabelecimentoainda aguarda licenciamento pela DGAV, apresentando instalações e processos organizados e conformes às boas práticas de higiene e segurança alimentar. Conclui-se que o estágio possibilitou compreender de forma prática a atuação de uma empresa de consultadoria alimentar, bem como as exigências e complexidade associadas ao processo de licenciamento industrial.
This work, developed as part of the Master's Degree in Food Engineering at the Higher Agricultural School (Escola Superior Agrária de Coimbra, ESAC-IPC), is the result of a curricular internship at Vitória Fernandes, Unipessoal, Lda, a food consultancy that provides technical support to various entities in the sector. The internship took place between February 2 and July 28, 2025, and allowed the application of acquired knowledge through the monitoring of audits at various establishments, the identification of some non- conformities, and collaboration in the implementation of HACCP-based systems. As a case study, the industrial licensing process of an establishment producing meat preparations, minced meat, and a cutting room was analyzed, highlighting its relevance to food safety, product quality, and legal compliance. The establishmentis still awaiting licensing by the DGAV, presenting facilities and processes that are organized and compliant with good hygiene and food safety practices. It is concluded that the internship provided a practical understanding of the work of a food consulting company, as well as the requirements and complexity associated with the industrial licensing process.
This work, developed as part of the Master's Degree in Food Engineering at the Higher Agricultural School (Escola Superior Agrária de Coimbra, ESAC-IPC), is the result of a curricular internship at Vitória Fernandes, Unipessoal, Lda, a food consultancy that provides technical support to various entities in the sector. The internship took place between February 2 and July 28, 2025, and allowed the application of acquired knowledge through the monitoring of audits at various establishments, the identification of some non- conformities, and collaboration in the implementation of HACCP-based systems. As a case study, the industrial licensing process of an establishment producing meat preparations, minced meat, and a cutting room was analyzed, highlighting its relevance to food safety, product quality, and legal compliance. The establishmentis still awaiting licensing by the DGAV, presenting facilities and processes that are organized and compliant with good hygiene and food safety practices. It is concluded that the internship provided a practical understanding of the work of a food consulting company, as well as the requirements and complexity associated with the industrial licensing process.
Descrição
Palavras-chave
Estágio Curricular Consultadoria Alimentar Segurança Alimentar Licenciamento Industrial HACCP