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Controlo de Qualidade numa Indústria de Carnes: Revalidação de Ponto Crítico de Controlo de Acondicionamento em Atmosfera Modificada e Skin
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| Documento em Acesso Embargado até dia 06-06-2028. Tente solicitar cópia ao autor carregando no ficheiro | 3.16 MB | Adobe PDF |
Abstract(s)
A mudança nos hábitos alimentares associada com a preocupação dos consumidores com a segurança e a qualidade dos alimentos, deve-se a fatores socioeconómicos, ambientais, de saúde e crises alimentares, representando um desafio para o setor agroalimentar. A demanda por produtos com melhor qualidade e mais seguros, obriga as empresas do setor alimentar a reinventarem-se. Para lidar com esses desafios, as empresas utilizam sistemas de garantia de segurança e qualidade padrão, para fornecerem alimentos seguros e de elevada qualidade. Desta forma surgiram as Boas Práticas de Fabrico (BPF), as Boas Práticas de Higiene (BPH) e a Análise de Perigos e Pontos Críticos de Controlo (HACCP). O presente relatório descreve um estágio realizado na empresa Campicarn, no âmbito do programa de mestrado em Biotecnologia da Universidade da Beira Interior. A empresa Campicarn é líder na indústria de carnes de bovino em Portugal e abrange diversos setores, nomeadamente o comércio de gado vivo, produção animal, transformação, comercialização e distribuição. O estágio curricular teve como propósito a integração no departamento de qualidade e segurança alimentar. Assim, neste estágio explorou-se o sistema HACCP da empresa e realizou-se uma revalidação do PCC relativo ao acondicionamento em atmosfera modificada e skin de produtos cárneos. Durante o estágio, procedeu-se ao acompanhamento de todos os processos produtivos e à participação ativa em todos as atividades do departamento, com foco no controlo do acondicionamento em atmosfera modificada e skin. No final, foi possível revalidar o PCC, tendo-se concluído que este deveria ser considerado um PC, reconhecendo a sua importância para a qualidade e a segurança do produto
The change in eating habits, driven by consumer concerns about food safety and quality, is due to factors relating to socioeconomics, the environment, health, and food crises. This poses a challenge for the agri-food sector. Demand for higher-quality, safer products is forcing companies in the food sector to reinvent themselves. To address these challenges, companies implement standard safety and quality assurance systems to ensure the production of safe, high-quality food. This has led to the adoption of Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Points (HACCP). This report describes an internship carried out at Campicarn as part of the Biotechnology Master's programme at the University of Beira Interior. Campicarn is a leader in Portugal's beef industry and operates in several sectors, including live cattle trading, animal production, processing, marketing and distribution. The purpose of the internship was to gain experience in the food quality and safety department. During the internship, the company's HACCP system was examined, and the CCP for modified atmosphere and skin packaging of meat products was revalidated. All production processes were monitored during the internship, and active participation in all department activities took place, with a focus on the control of modified atmosphere and skin packaging. Ultimately, the CCP was revalidated, with the conclusion that it should be considered a CP in recognition of its importance for product quality and safety.
The change in eating habits, driven by consumer concerns about food safety and quality, is due to factors relating to socioeconomics, the environment, health, and food crises. This poses a challenge for the agri-food sector. Demand for higher-quality, safer products is forcing companies in the food sector to reinvent themselves. To address these challenges, companies implement standard safety and quality assurance systems to ensure the production of safe, high-quality food. This has led to the adoption of Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Points (HACCP). This report describes an internship carried out at Campicarn as part of the Biotechnology Master's programme at the University of Beira Interior. Campicarn is a leader in Portugal's beef industry and operates in several sectors, including live cattle trading, animal production, processing, marketing and distribution. The purpose of the internship was to gain experience in the food quality and safety department. During the internship, the company's HACCP system was examined, and the CCP for modified atmosphere and skin packaging of meat products was revalidated. All production processes were monitored during the internship, and active participation in all department activities took place, with a focus on the control of modified atmosphere and skin packaging. Ultimately, the CCP was revalidated, with the conclusion that it should be considered a CP in recognition of its importance for product quality and safety.
Description
Keywords
Controlo de Qualidade Análise de Perigos e Pontos Críticos de Controlo - HACCP Ponto Crítico de Controlo Produtos Cárneos Segurança Alimentar Critical Control Point Food Safety