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Higiene e Segurança Alimentar na Distribuição Alimentar
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O presente relatório foi realizado no âmbito da unidade curricular “Estágio”, que se enquadra no segundo ano do curso de Mestrado em Engenharia Alimentar ministrado pela Escola Superior Agrária do Instituto Politécnico de Coimbra e visa a sua conclusão. Este relatório de estágio destina-se a descrever as atividades desenvolvidas nas secções ao longo do estágio, na empresa Pingo Doce., SA, como também abordagem de conhecimentos adquiridos ao longo dos anos anteriores. Decorreu em todas as secções da loja, nomeadamente, Talho, Peixaria, Charcutaria, Frutas e Legumes, Padaria, Café e Bolos, Take-In e Restaurante. A realização deste trabalho teve como objetivo principal a observação das boas práticas de higiene dos trabalhadores de todas as secções, assim como o acompanhamento de todo o processo alimentar desde a receção da mercadoria até à venda do produto ao consumidor final, que contribuem para a segurança alimentar dos alimentos. Foi também acompanhado o processo de reclamações de produtos alimentares não conformes, realizada a análise dos rótulos alimentares e das respetivas rastreabilidades dos produtos alimentares em cada secção. Existiu ainda possibilidade de integração na equipa interna da empresa para o acompanhamento e realização de auditorias de controlo de qualidade em cada secção. Neste caso foi possível observar a documentação HACCP existente na empresa, e aplicar os conhecimentos adquiridos durante as auditorias.Assim, é fundamental uma correta aplicação de boas práticas de higiene para que existam alimentos seguros.
This report was carried out within the scope of the curricular unit “Internship”, which is part of the second year of the Master's course in Food Engineering taught by the Escola Superior Agrária of the Polytechnic Institute of Coimbra, and aims at its conclusion. This internship report is intended to describe the activities developed in the sections throughout the internship, at Pingo Doce., SA, as well as addressing the knowledge acquired over the previous years. It took place in all sections of the store, namely, Butcher, Fish, Delicatessen, Fruits and Vegetables, Bakery, Coffee and Cakes, Take-In and Restaurant.The main objective of this work was to observe the good hygiene practices of workers in all sections, as well as to monitor the entire food process from the reception of the goods to the sale of the product to the final consumer, which contribute to safety food from food. The process of complaints about non-conforming food products was also monitored, with an analysis of food labels and the respective traceability of food products in each section.There was also the possibility of integrating the company's internal team to monitor and carry out quality control audits in each section. In this case, it was possible to observe the HACCP documentation existing in the company, and apply the knowledge acquired during the audits.Thus, a correct application of good hygiene practices is essential for safe food to exist.
This report was carried out within the scope of the curricular unit “Internship”, which is part of the second year of the Master's course in Food Engineering taught by the Escola Superior Agrária of the Polytechnic Institute of Coimbra, and aims at its conclusion. This internship report is intended to describe the activities developed in the sections throughout the internship, at Pingo Doce., SA, as well as addressing the knowledge acquired over the previous years. It took place in all sections of the store, namely, Butcher, Fish, Delicatessen, Fruits and Vegetables, Bakery, Coffee and Cakes, Take-In and Restaurant.The main objective of this work was to observe the good hygiene practices of workers in all sections, as well as to monitor the entire food process from the reception of the goods to the sale of the product to the final consumer, which contribute to safety food from food. The process of complaints about non-conforming food products was also monitored, with an analysis of food labels and the respective traceability of food products in each section.There was also the possibility of integrating the company's internal team to monitor and carry out quality control audits in each section. In this case, it was possible to observe the HACCP documentation existing in the company, and apply the knowledge acquired during the audits.Thus, a correct application of good hygiene practices is essential for safe food to exist.
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Keywords
Segurança Alimentar HACCP Boas Práticas de Higiene