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Aplicação da Norma IFS Food no controlo da qualidade do processo produtivo de uma unidade de engarrafamento de água
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No âmbito da Unidade Curricular de Estágio/Dissertação/Tese do Mestrado em Engenharia Alimentar da Escola Superior Agrária de Coimbra, do Instituto Politécnico de Coimbra, foi realizado na empresa Água das Caldas de Penacova um estágio curricular de janeiro de 2023 a julho de 2023, do qual resultou o presente relatório.A realização deste estágio teve como principais objetivos a melhoria de técnicas e aquisição de conhecimentos a nível laboratorial, o acompanhamento do processo produtivo de engarrafamento de água mineral natural, bem como as análises feitas no laboratório da fábrica e ainda a aplicação dos requisitos da Norma IFS Food.Ao longo dos seis meses de estágio tive a oportunidade de passar por várias áreas da fábrica, nomeadamente laboratório, produção de embalagem e enchimento, mas a maior parte do tempo foi passado no Departamento de Qualidade e Segurança Alimentar (DQSA) e no laboratório. No laboratório executei análises microbiológicas à água para determinação de: microrganismos a 37 e 22oC, Coliformes totais e E.coli, Pseudomonas aeruginosa, Enterococcus e Esporos de bactérias anaeróbias sulfito-redutoras. Por outro lado, foram-me ainda facultados referentes normativos, legislação e métodos de pesquisa de microrganismos segundo a ISO (International Organization for Standardization).Após a realização do estágio, concluí que a empresa segue e aplica a legislação vigente referente às águas minerais naturais, bem como os métodos laboratoriais segundo a ISO e cumpre com todos os requisitos da norma IFS Food.
Within the scope of the Curricular Unit of Internship / Dissertation / Thesis of the master’s in food engineering of the Agrarian School of Coimbra, of the Polytechnic Institute of Coimbra, a curricular internship was held at the company Água das Caldas de Penacova from January 2023 to July 2023, which resulted in this report.The accomplishment of this internship had as main objectives the improvement of techniques and acquisition of knowledge at the laboratory level, the monitoring of the productive process of bottling of natural mineral water, as well as the analyzes made in the laboratory of the factory and the application of the requirements of the IFS Food Standard.Throughout the six months of internship, I had the opportunity to go through various areas of the factory, namely laboratory, packaging and filling production, but most of the time was spent in the Department of Quality and Food Safety (DQSA) and the laboratory. In the laboratory and with the help of the techniques, I performed microbiological analyses to the water for the determination of: microorganisms at 37 and 22oC, total coliforms and E.coli, Pseudomonas aeruginosa, Enterococcus and Spores of anaerobic sulfite-reducing bacteria, having then gained autonomy. On the other hand, I was also provided with normative references, legislation, and methods of research of microorganisms according to ISO (International Organization for Standardization). After completing the internship, I concluded that the company follows and applies the current legislation regarding natural mineral waters, as well as laboratory methods according to ISO and complies with all the requirements of the IFS Food Standard.
Within the scope of the Curricular Unit of Internship / Dissertation / Thesis of the master’s in food engineering of the Agrarian School of Coimbra, of the Polytechnic Institute of Coimbra, a curricular internship was held at the company Água das Caldas de Penacova from January 2023 to July 2023, which resulted in this report.The accomplishment of this internship had as main objectives the improvement of techniques and acquisition of knowledge at the laboratory level, the monitoring of the productive process of bottling of natural mineral water, as well as the analyzes made in the laboratory of the factory and the application of the requirements of the IFS Food Standard.Throughout the six months of internship, I had the opportunity to go through various areas of the factory, namely laboratory, packaging and filling production, but most of the time was spent in the Department of Quality and Food Safety (DQSA) and the laboratory. In the laboratory and with the help of the techniques, I performed microbiological analyses to the water for the determination of: microorganisms at 37 and 22oC, total coliforms and E.coli, Pseudomonas aeruginosa, Enterococcus and Spores of anaerobic sulfite-reducing bacteria, having then gained autonomy. On the other hand, I was also provided with normative references, legislation, and methods of research of microorganisms according to ISO (International Organization for Standardization). After completing the internship, I concluded that the company follows and applies the current legislation regarding natural mineral waters, as well as laboratory methods according to ISO and complies with all the requirements of the IFS Food Standard.
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Keywords
Água Minera Natural HACCP IFS Food Análises microbiológicas Análise de perigos