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Abstract(s)
O presente trabalho descreve as atividades desenvolvidas no decorrer do estágio curricular, no âmbito do Mestrado em Engenharia Alimentar realizado na empresa Mar Cabo – Produtos Congelados, Lda., que tem como “core business” a preparação de pescado congelado. A atividade principal do estágio baseou-se na melhoria do sistema de gestão integrado da empresa, com o intuito de certificar a mesma no referencial International Featured Standard (IFS) Food 6.1, uma das normas internacionais com maior destaque na área alimentar. Todo o referencial foi analisado com o intuito de compreender os melhores métodos para o cumprimento dos requisitos, assim como a legislação aplicável ao setor alimentar e dar resposta ao objetivo traçado. Foi então necessário realizar uma auditoria de diagnóstico que teve como propósito a avaliação do ponto de situação da empresa face ao cumprimento dos pré-requisitos necessários para a obtenção de certificação. Esta auditoria teve como ferramenta a checklist IFS Food 6.1. O passo seguinte foi a elaboração de toda a documentação associada, em falta, ou melhoria de documentação já existente. Neste ponto foi onde se prendeu grande parte do trabalho desenvolvido na empresa em questão. Foram desenvolvidas distintas tipologias de documentação, de entre as quais se destacam: procedimentos operacionais, instruções de trabalho, registos, planos de auditorias e fluxogramas. Foram ainda realizadas formações para novos colaboradores em higiene e segurança alimentar, gestão de alergénios e food defense. O processo de certificação mostrou-se bastante complexo e moroso, acarretando um grande investimento em recursos humanos, infraestruturas e equipamentos. Todo o investimento tornou-se visível aquando da auditoria de certificação da empresa, na qual pude participar enquanto membro da equipa de segurança e qualidade.
The present report describes the activities developed during the internship at the company Mar Cabo, Lda., whose core business is the preparation of frozen fish. This was performed in the scope of the Master’s in Food Engineering. The main activity of the internship was based on the improvement of the integrated management system of the company with the purpose of obtaining the certification in the reference International Featured Standard (IFS) Food 6.1, one of the most important and recognised international certifications in the food area. The entire standard was analysed in order to understand the best methods to meet the requirements, as well as the legislation applicable to the food sector and to respond to the objective set. It was then necessary to carry out a diagnostic audit aimed at assessing the company’s status regarding compliance with the necessary prerequisites for obtaining certification. This audit had the IFS Food 6.1 checklist as a tool. The next step was to elaborate any missing associated documents, or to improve existing documents. The most of the work developed at the company was held on this topic. Different types of documents were developed, among which the following stand out: operational procedures, work instructions, records, audit plans and flowcharts. Training was also provided for new employees in food hygiene and safety and food defense. The certification process proved to be quite complex and slow, resulting in a large investment in human resources, infrastructure and equipment. All investment became visible during the company’s certification audit, in which I was able to participate as a member of the safety and quality team.
The present report describes the activities developed during the internship at the company Mar Cabo, Lda., whose core business is the preparation of frozen fish. This was performed in the scope of the Master’s in Food Engineering. The main activity of the internship was based on the improvement of the integrated management system of the company with the purpose of obtaining the certification in the reference International Featured Standard (IFS) Food 6.1, one of the most important and recognised international certifications in the food area. The entire standard was analysed in order to understand the best methods to meet the requirements, as well as the legislation applicable to the food sector and to respond to the objective set. It was then necessary to carry out a diagnostic audit aimed at assessing the company’s status regarding compliance with the necessary prerequisites for obtaining certification. This audit had the IFS Food 6.1 checklist as a tool. The next step was to elaborate any missing associated documents, or to improve existing documents. The most of the work developed at the company was held on this topic. Different types of documents were developed, among which the following stand out: operational procedures, work instructions, records, audit plans and flowcharts. Training was also provided for new employees in food hygiene and safety and food defense. The certification process proved to be quite complex and slow, resulting in a large investment in human resources, infrastructure and equipment. All investment became visible during the company’s certification audit, in which I was able to participate as a member of the safety and quality team.
Description
Keywords
Pescado congelado Sistema de gestão integrado Segurança e qualidade alimentar International Featured Standard (IFS) Food 6.1 Frozen fish Integrated management system Food safety and quality HACCP