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Controlo da Qualidade na empresa Atrian - Indústria AlimentarRevisão do sistema HACCP
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| 4.79 MB | Adobe PDF |
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Este relatório resulta do estágio profissionalizante do Mestrado em Engenharia Alimentar da Escola Superior Agrária de Coimbra. Este estágio decorreu na empresa Atrian Indústria Alimentar, entre os dias 6 de fevereiro de 2020 a 29 de julho de 2021. Onde o objetivo principal foi a revisão do sistema HACCP que incluiu uma etapa de reembalamento e, consequentemente, a construção de uma câmara de manutenção de congelação que não existia até ao momento.Neste contexto, foram revistas as fichas técnicas, houve a criação de etiquetas para os produtos transformados e foram avaliados os perigos associados a todo processo. De tal forma que, houve a necessidade de validar os tempos e temperaturas do processo do reembalamento. Também, foi abordado a implementação do food defense. Com este trabalho consegui realizar maior parte do plano HACCP. Na etapa de identificação dos pontos críticos, foram criadas medidas para os controlar. E consegui validar os processos do armazenamento e do reembalamento. Para o reembalamento, tiveram de ser realizados vários testes a diferentes produtos. Relativamente, ao food defense após criação do plano, detetou-se que maior parte das medidas já se encontravam implementadas na empresa. Mas, não consegui fazer os pré-requisitos, uma vez que a empresa esteva mais de seis meses em lay-off.Para além da completa e interessante experiência que este estágio foi, o mesmo permitiu adquirir grandes conhecimentos na área da indústria da Pastelaria e possibilitou com que fossem desenvolvidas capacidades pessoais importantes para aumentar a eficiência e eficácia pessoal e profissional.
This report result of the vocational training of the mater’s in Food Engineering by Coimbra’s Agricultural Higher School. This internship took place at Atrian Indústria Alimentar, from february 6, 2020 to july 29, 2021. Where the main objective was a review of the HACCP system that included a repacking step and, consequently, the construction of a storage chamber. freezing maintenance that does not exist so far.In this context, the technical sheets were reviewed, labels were created for the processed products and the hazards associated with the entire process were evaluated. So, there was a need to validate the times and temperatures of the repacking process. Also, the implementation of food defense was addressed.With this work I managed to carry out most of the HACCP plan. At the critical point identification stage, measures were created to control them. And I managed to validate the storage and repackaging processes. For repackaging, several tests had to be carried out on different products. Regarding the food defense after the creation of the plan, it was detected that most of the measures were already implemented in the company. But, I was not able to do the prerequisites, since the company had been in lay-off for more than six months.In addition to the complete and interesting experience that this internship was, it allowed for the acquisition of great knowledge in the area of the Pastry Industry and enabled the development of important personal skills to increase personal and professional efficiency and effectiveness.
This report result of the vocational training of the mater’s in Food Engineering by Coimbra’s Agricultural Higher School. This internship took place at Atrian Indústria Alimentar, from february 6, 2020 to july 29, 2021. Where the main objective was a review of the HACCP system that included a repacking step and, consequently, the construction of a storage chamber. freezing maintenance that does not exist so far.In this context, the technical sheets were reviewed, labels were created for the processed products and the hazards associated with the entire process were evaluated. So, there was a need to validate the times and temperatures of the repacking process. Also, the implementation of food defense was addressed.With this work I managed to carry out most of the HACCP plan. At the critical point identification stage, measures were created to control them. And I managed to validate the storage and repackaging processes. For repackaging, several tests had to be carried out on different products. Regarding the food defense after the creation of the plan, it was detected that most of the measures were already implemented in the company. But, I was not able to do the prerequisites, since the company had been in lay-off for more than six months.In addition to the complete and interesting experience that this internship was, it allowed for the acquisition of great knowledge in the area of the Pastry Industry and enabled the development of important personal skills to increase personal and professional efficiency and effectiveness.
Description
Keywords
HACCP Reembalamento Perigos Food defense Controlo da qualidade