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No âmbito da unidade curricular “Estágio/Tese em Engenharia Alimentar”, esta constitui a última etapa para o término do mestrado como forma para a obtenção do grau de Mestre em Engenharia Alimentar, no presente ano letivo 22/23. Para tal é apresentado o presente relatório de estágio à Escola Superior de Biotecnologia da Universidade Católica Portuguesa, onde a componente prática – estágio curricular – foi desenvolvida na empresa agroalimentar PRISCA Alimentação, S.A.. O desenvolvimento do trabalho teve como principal foco a implementação e manutenção do Sistema de Gestão da Qualidade e Segurança Alimentar (SGQSA) da unidade de produção da PRISCA, subdivida em duas unidades : Charcutaria (produtos de origem animal ) e Compotas (produtos de origem vegetal), com base no referencial no IFS Food - versão 7. A implementação e manutenção do SGQSA, com base neste referencial normativo, foi materializada através da implementação dos seis requisitos em concordância com a respetiva doutrina IFS. Cabe a cada empresa que opere no setor alimentar, o papel de garantir altos padrões de qualidade e segurança alimentar no fornecimento de produtos alimentares. A legislação comunitária relativa aos géneros alimentícios, aliada aos referenciais normativos privados de certificação, é crucial para alcançar um padrão convergente de segurança alimentar em toda a cadeia alimentar. O plano de estágio contou com um leque de atividades que permitiram o papel ativo na implementação e manutenção do sistema IFS. Inicialmente foi dado um maior enfâse ao conhecimento e aprendizagem da norma e respetiva doutrina, bem como ao estudo dos seis requisitos. Posteriormente, seguiu-se para a fase de implementação e manutenção de medidas de controlo em contexto de chão de fábrica, aplicando os fundamentos dos requisitos. Durante o período de estágio foi oportuno testemunhar a auditoria de renovação IFS e prestar o apoio necessário. De forma a explicar a natureza do próprio trabalho é apresentado um caso prático, onde se selecionou um processo produtivo de um produto de origem vegetal – Doce de Abóbora BIO - de forma a que o foco seja a implementação do referencial IFS para a sua produção. São apresentadas no corpo do relatório as etapas do processo e paralelamente os requisitos IFS subjacentes. Após uma introspeção de todo o trabalho desenvolvido na PRISCA, é importante salientar a envolvência de todos os departamentos, conjuntamente com a gestão de topo, em todo o processo. Na PRISCA assume-se como fundamental para o desenvolvimento da sua atividade, a qualidade, a autenticidade dos produtos, a cultura de segurança alimentar e a consciencialização ambiental. A implementação do sistema normativo IFS Food assinalou um marco na evolução da segurança alimentar, da qualidade dos produtos e da responsabilidade empresarial da organização, permitindo um aumento da sua performance.
As part of the " Training Placement/Thesis in Food Engineering" curricular unit, this is the last step towards completing the master's degree as a way of obtaining the Master's degree in Food Engineering, in the current academic year 22/23. To this end, this training placement report is presented to Escola Superior de Biotecnologia of the Universidade Católica Portuguesa, where the practical component - curricular placement - was carried out at the agri-food company PRISCA Alimentação, S.A.. The main focus of the work was the implementation and maintenance of the Quality Management and Food Safety System (QMSFS) of PRISCA's production unit, subdivided into two units: Charcuterie (products of animal origin) and Jams (products of plant origin), based on the IFS Food reference, version 7. The implementation and maintenance of the QMSFS, based on this normative reference, was materialized through the implementation of the six requirements in accordance with the respective IFS doctrine. Every organization operating in the food sector has the role of guaranteeing high standards of quality and food safety in the supply of food products. Community legislation on foodstuffs, combined with private certification standards, is crucial to achieving a convergent standard of food safety throughout the food chain. The training plan included a range of activities that allowed me to play an active role in the implementation and maintenance of the IFS system. Initially, greater emphasis was placed on learning about the standard and its doctrine, as well as studying the six requirements. This was followed by the phase of implementing and maintaining control measures on the production floor, applying the fundamentals of the requirements. During my training period, I was able to witness the IFS recertification assessment and provide the necessary support. In order to explain the nature of the work itself, a practical case is presented, where a production process for a plant-based product - BIO Pumpkin Jam - has been selected so that the focus would be on the implementation of the IFS referential for its production. The stages of the process and the underlying IFS requirements are presented in the body of the report. After an introspection of all the work carried out at PRISCA, it is important to highlight the involvement of all the departments, together with top management, in the whole process. Quality, product authenticity, a culture of food safety and environmental awareness are fundamental to the development of PRISCA's business. The implementation of the IFS Food standard system marked a milestone in the evolution of the organization's food safety, product quality and corporate responsibility, allowing it to increase its performance.
As part of the " Training Placement/Thesis in Food Engineering" curricular unit, this is the last step towards completing the master's degree as a way of obtaining the Master's degree in Food Engineering, in the current academic year 22/23. To this end, this training placement report is presented to Escola Superior de Biotecnologia of the Universidade Católica Portuguesa, where the practical component - curricular placement - was carried out at the agri-food company PRISCA Alimentação, S.A.. The main focus of the work was the implementation and maintenance of the Quality Management and Food Safety System (QMSFS) of PRISCA's production unit, subdivided into two units: Charcuterie (products of animal origin) and Jams (products of plant origin), based on the IFS Food reference, version 7. The implementation and maintenance of the QMSFS, based on this normative reference, was materialized through the implementation of the six requirements in accordance with the respective IFS doctrine. Every organization operating in the food sector has the role of guaranteeing high standards of quality and food safety in the supply of food products. Community legislation on foodstuffs, combined with private certification standards, is crucial to achieving a convergent standard of food safety throughout the food chain. The training plan included a range of activities that allowed me to play an active role in the implementation and maintenance of the IFS system. Initially, greater emphasis was placed on learning about the standard and its doctrine, as well as studying the six requirements. This was followed by the phase of implementing and maintaining control measures on the production floor, applying the fundamentals of the requirements. During my training period, I was able to witness the IFS recertification assessment and provide the necessary support. In order to explain the nature of the work itself, a practical case is presented, where a production process for a plant-based product - BIO Pumpkin Jam - has been selected so that the focus would be on the implementation of the IFS referential for its production. The stages of the process and the underlying IFS requirements are presented in the body of the report. After an introspection of all the work carried out at PRISCA, it is important to highlight the involvement of all the departments, together with top management, in the whole process. Quality, product authenticity, a culture of food safety and environmental awareness are fundamental to the development of PRISCA's business. The implementation of the IFS Food standard system marked a milestone in the evolution of the organization's food safety, product quality and corporate responsibility, allowing it to increase its performance.
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Keywords
IFS Food Doce de abóbora bio Qualidade Segurança alimentar Prisca Alimentação Organic pumpkin jam Quality Food safety