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Controlo de Qualidade e Segurança Alimentar dos perecíveis numa cadeia de retalho alimentar
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| 1.28 MB | Adobe PDF |
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Abstract(s)
O presente relatório enquadra-se num estágio de natureza curricular inserido no Mestrado de Engenharia Alimentar, da Escola Superior Agrária de Coimbra, que se realizou numa cadeia de retalho alimentar por um período de aproximadamente 1000 horas, tendo incidido especialmente na forma como se processa o controlo de qualidade e segurança alimentar na loja. O principal objetivo deste estágio foi o acompanhamento do controlo de qualidade e segurança alimentar dos perecíveis deste local. Este acompanhamento foi realizado através de auditorias a cada uma das secções consoante um plano de trabalho, o qual servia de auxílio no cumprimento dos procedimentos internos da empresa. Terminadas estas auditorias realizava-se um relatório diário com as não conformidades encontradas, de forma a que cada área desenvolvesse um plano de ação para as anomalias detetadas. Além disto também era feito o preenchimento das listas de verificação (checklists) de acordo com a/as secção/secções auditada/s. Os resultados obtidos nestas auditorias diárias foram essenciais para perceber quais as secções que possuíam um número mais elevado de não conformidades e, por consequente, um pior desempenho a nível de loja. A secção com o desempenho menos favorável nesta análise de não conformidades foi o Talho.
This report is part of a curricular internship included in the Master's Degree in Food Engineering, from the Escola Superior Agrária de Coimbra, which took place in a food retail chain for a period of approximately 1000 hours, with a special focus on the way the food quality control and food safety of perishables are carried out in this location. The main goal of this internship was monitoring the quality control and food safety of perishables in this store. This was performed by auditing each section following a work plan, to aid in complying with the company's internal procedures. Every time these audits were completed, a daily report was made with the non-conformities found, so that each area could develop an action plan for the detected anomalies. In addition, checklists were also filled in according to the audited section(s). The results obtained in these daily audits were essential to understand which sections had a higher number of non-conformities and, consequently, a worse performance at the store level. The section with the less positive performance in this analysis of non-conformities was the Butcher.
This report is part of a curricular internship included in the Master's Degree in Food Engineering, from the Escola Superior Agrária de Coimbra, which took place in a food retail chain for a period of approximately 1000 hours, with a special focus on the way the food quality control and food safety of perishables are carried out in this location. The main goal of this internship was monitoring the quality control and food safety of perishables in this store. This was performed by auditing each section following a work plan, to aid in complying with the company's internal procedures. Every time these audits were completed, a daily report was made with the non-conformities found, so that each area could develop an action plan for the detected anomalies. In addition, checklists were also filled in according to the audited section(s). The results obtained in these daily audits were essential to understand which sections had a higher number of non-conformities and, consequently, a worse performance at the store level. The section with the less positive performance in this analysis of non-conformities was the Butcher.
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Keywords
controlo de qualidade segurança alimentar retalho alimentar auditorias alimentos perecíveis