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Relatório de Estágio na Moagem Ceres: Revisão do Sistema HACCP e Elaboração de Provas de Análise Sensorial
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| Documento em Acesso Embargado até dia 11-06-2028. Tente solicitar cópia ao autor carregando no ficheiro | 2.63 MB | Adobe PDF |
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Abstract(s)
O presente relatório de estágio foi elaborado numa unidade industrial de produção e transformação de cereais- Moagem Ceres, tendo como principais objetivos a revisão do sistema HACCP e a realização de provas de análise sensorial. Numa primeira fase, houve uma verificação e confirmação detalhadas da documentação pré-existente relativa à identificação de perigos, avaliação dos riscos e medidas preventivas adotadas, com o objetivo de eliminar ou reduzir os perigos a níveis considerados aceitáveis. Foram revistos o plano de controlo e plano de HACCP, sem modificações à posteriori. Posteriormente, e com o objetivo de salientar a sua importância na indústria alimentar, tal como elucidar os principais conceitos e metodologias associadas, na segunda fase do estágio foi fundamental a gestão das provas de análise sensorial. Todos os participantes manifestaram interesse, empenho e colocaram dúvida quando as mesmas surgiram. Visto que se verificou unanimidade no resultado da prova triangular, os colaboradores envolvidos na mesma passaram a integrar o painel interno de provadores. Este estudo permitiu avaliar a preferência dos consumidores nas duas formulações dos bolos, que foram comparadas por forma a avaliar a existência ou não de discrepâncias entre elas. Em suma e sintetizando, embora ainda existam oportunidades de melhoria, nomeadamente ao nível da formação dos colaboradores e da aplicação de boas práticas de fabrico e de higiene, a implementação do sistema HACCP é indispensável para assegurar a segurança alimentar nesta indústria. Foi possível concluir ainda, que a análise sensorial é fundamental para o departamento de investigação e desenvolvimento uma vez que auxilia na compreensão dos gostos dos consumidores, levando a cabo uma melhor interpretação e exposição dos resultados quando discutidos com o cliente.
This report serves the internship at the industrial production and transformation unit of cereal milling Moagem Ceres, with the two main objectives being reviewing the HACCP system and conducting sensory analysis tests. Detailed documentation verification and confirmation relating hazards identification, risk assessment and adopted preventive measures were carried out with the aim of eliminating or reducing the hazards to levels considered acceptable. The control plan and the HACCP plan were also reviewed, without further modifications. Subsequently, and with the aim of highlighting its importance in the food industry, as well as elucidating the main concepts and associated methodologies, in the second phase of the internship it was essential to manage the sensory analyses tests. All the participants expressed interest, commitment and asked questions when they arose. Since there was unanimity in the result of the triangular test, the employees involved in it became part of the internal panel of tasters. This study allowed us to evaluate the preference of consumers in the two formulations of the cakes, wich were compared to evaluating the existence of discrepancies between them. In summary, although there are still opportunities for improvement, particularly in terms of employee training, good manufacturing and hygiene practices, the HACCP system implementation is essential to guarantee food safety in this industry. It was also possible to conclude that sensory analysis is essential for the research and development department, as it helps us to understand consumer tastes, which leads to better interpretation and exposition of results when discussed with the customer.
This report serves the internship at the industrial production and transformation unit of cereal milling Moagem Ceres, with the two main objectives being reviewing the HACCP system and conducting sensory analysis tests. Detailed documentation verification and confirmation relating hazards identification, risk assessment and adopted preventive measures were carried out with the aim of eliminating or reducing the hazards to levels considered acceptable. The control plan and the HACCP plan were also reviewed, without further modifications. Subsequently, and with the aim of highlighting its importance in the food industry, as well as elucidating the main concepts and associated methodologies, in the second phase of the internship it was essential to manage the sensory analyses tests. All the participants expressed interest, commitment and asked questions when they arose. Since there was unanimity in the result of the triangular test, the employees involved in it became part of the internal panel of tasters. This study allowed us to evaluate the preference of consumers in the two formulations of the cakes, wich were compared to evaluating the existence of discrepancies between them. In summary, although there are still opportunities for improvement, particularly in terms of employee training, good manufacturing and hygiene practices, the HACCP system implementation is essential to guarantee food safety in this industry. It was also possible to conclude that sensory analysis is essential for the research and development department, as it helps us to understand consumer tastes, which leads to better interpretation and exposition of results when discussed with the customer.
Description
Keywords
Sistema HACCP Pontos Críticos de Controlo Análise Sensorial Teste Triangular Teste de Preferência Critical Control Points Sensory Analysis Triangular Test