Name: | Description: | Size: | Format: | |
---|---|---|---|---|
650.19 KB | Adobe PDF |
Authors
Abstract(s)
O presente relatório de estágio curricular visa apresentar o trabalho desenvolvido na
análise dos procedimentos aplicáveis ao processo de produção de preparados de fruta e
cereais, durante o estágio integrado nas unidades do Ferro e Tortosendo da empresa
Frulact, empresa que fornece ingredientes de valor acrescentado para as indústrias
alimentares e de bebidas.
De forma a poder enquadrar à análise dos procedimentos, este relatório encontrase dividido em secções, onde no início é descrita a legislação em vigor e normas aplicadas
pela empresa relacionadas com a segurança alimentar. Assim, é inicialmente descrito, a
história da segurança alimentar, referindo a sua importância e as razões que levaram ao
surgimento da Análise de Perigos e Controlo de Pontos Críticos (do inglês Hazard Analysis
and Critical Control Point – HACCP), o que se considera como alimento seguro, os perigos
e aborda-se brevemente a regulamentação HACCP aplicada na União Europeia e as normas
aplicadas pela Frulact.
No segundo tópico relacionado com a empresa é descrita a sua organização global,
os seus objetivos, visão, a sua organização por departamentos e os processos realizados nas
unidades relativas a este estudo situadas no Ferro e no Tortosendo, considerando as
medidas de controlo aplicadas para cumprir com as normas legais em vigor para o sector.
Por fim, é narrado o processo de análise critica dos procedimentos aplicados ao
processo de produção de preparados de fruta e cereais analisando a documentação em uso
considerando o HACCP e as normas de segurança alimentar.
This internship curriculum report aims to present the work developed on the analysis of the procedures applicable to the process of production of fruit and cereal preparations, during the internship at Frulact's Ferro and Tortosendo units, a company that provides value-added ingredients for the food and beverage industries. In order to be able to frame the review of the procedures, this report is divided into sections, where in the beginning the current legislation and rules applied by the company related to food safety are described. Thus, the history of food safety is initially described, referring to its importance and the reasons that led to the emergence of Hazard Analysis and Control of Critical Points (HACCP), what is considered safe food, the hazards and the regulation concerning HACCP applied in the European Union is briefly addressed, as well as, the standards applied by Frulact. The second topic related to the company in which the organization is described, as well as its objectives, vision, its organization by departments and the processes carried out in the units related to this study, located at Ferro and Tortosendo, considering the control measures applied to comply with the legal regulations for the sector. Finally, the process of critical analysis of the procedures applied to the production process of fruit and cereal preparations is narrated, analyzing the documentation in use, considering the HACCP and food safety standards.
This internship curriculum report aims to present the work developed on the analysis of the procedures applicable to the process of production of fruit and cereal preparations, during the internship at Frulact's Ferro and Tortosendo units, a company that provides value-added ingredients for the food and beverage industries. In order to be able to frame the review of the procedures, this report is divided into sections, where in the beginning the current legislation and rules applied by the company related to food safety are described. Thus, the history of food safety is initially described, referring to its importance and the reasons that led to the emergence of Hazard Analysis and Control of Critical Points (HACCP), what is considered safe food, the hazards and the regulation concerning HACCP applied in the European Union is briefly addressed, as well as, the standards applied by Frulact. The second topic related to the company in which the organization is described, as well as its objectives, vision, its organization by departments and the processes carried out in the units related to this study, located at Ferro and Tortosendo, considering the control measures applied to comply with the legal regulations for the sector. Finally, the process of critical analysis of the procedures applied to the production process of fruit and cereal preparations is narrated, analyzing the documentation in use, considering the HACCP and food safety standards.
Description
Keywords
Análise Crítica Produção de Preparados de Fruta e Cereais Revisão da Documentação Segurança Alimentar