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Ao longo dos anos, a procura e necessidade de alimentos seguros e com qualidade tem sido considerada uma exigência do consumidor final, fazendo com que as indústrias do setor alimentar elaborem métodos e procedimentos de forma a darem resposta a estes requisitos. Neste sentido, a implementação de um laboratório de análise sensorial na indústria alimentar surge, de forma a ser possível avaliar as características organoléticas de um produto alimentar, com o objetivo de melhorar e modificar os atributos dos alimentos testados. Para garantir que todo o processo é realizado com base na segurança alimentar, foi necessário desenvolver um código de boas práticas de higiene e um sistema que aplicasse os princípios do sistema HACCP capaz de prever e eliminar potenciais perigos evitando, assim, causar danos aos provadores. Este trabalho foi realizado no âmbito do estágio, como conclusão do Mestrado de Engenharia Alimentar, e teve como objetivo principal o desenvolvimento e implementação dos princípios do sistema HACCP no laboratório interno de análise sensorial da empresa Sonae MC. Este projeto visa a segurança alimentar em todas as etapas, desde a aquisição dos produtos até ao momento da preparação das amostras, seguida da consequente prova sensorial. A elaboração do código de boas práticas de higiene e aplicação dos princípios do plano de HACCP foram realizados baseados no protótipo do laboratório e no fluxograma do processo. Tendo em consideração que se optou por um dia de provas aleatório, para aplicação do sistema de segurança alimentar e que os alimentos selecionados foram a baguete, o fiambre de peru e o polvo, os resultados obtidos visam a identificação de pontos críticos de controlo em etapas distintas de cada género alimentício, resultando em ações corretivas e respetivos registos. Assim, verificou-se que os objetivos deste projeto foram atingidos, aplicando-se os princípios HACCP no laboratório de análise sensorial, identificando os perigos associados a cada etapa do processo da análise sensorial da baguete, do fiambre de peru e do polvo, seguida da determinação dos pontos críticos de controlo para eliminação / redução do risco e realização de documentos. Concluindo por isso, que todo o processo seguiu os parâmetros de segurança e higiene alimentar.
Over the years, the demand for safe quality food has been a requirement of the final consumer making the food industry develop methods and procedures to meet these requirements. Consequently, the implementation of a sensory analysis lab in a food industry appears to evaluate the organoleptic characteristics of food products aiming to improve and modify tested foods attributes. To ensure that the whole process is food safety-based it was essential to create a code of good of hygienic practice and a system that applied the HACCP principles to predict and eliminate potential risks and avoid causing harm to testers. This work was part of the internship and an outcome of the Master's Degree in Food Engineering. The degree's main goal was to develop and implement HACCP system principles at the internal sensory analysis lab for Sonae MC company. This project featured food safety at all stages from product acquisition to sample preparation, followed by the consequent sensory testing. The development of a code of good of hygienic practices and HACCP plan principles appliance was made based on the laboratory prototype and flowchart process. Considering that a random test day was chosen for the application of a food safety system and that the groceries selected were a baguette, turkey ham and octopus, the achieved results aim to identify critical control points at different stages of each foodstuff, resulting in improving actions and related records. Thus, it was seen that the expectations for this project were reached by applying HACCP principles at the sensory analysis lab, first identifying risks associated with each step of the baguette, turkey ham and octopus processes followed by measuring critical control points to exclude/reduce risks and keep records. Concluding, therefore, that the whole process followed food safety and hygiene parameters.
Over the years, the demand for safe quality food has been a requirement of the final consumer making the food industry develop methods and procedures to meet these requirements. Consequently, the implementation of a sensory analysis lab in a food industry appears to evaluate the organoleptic characteristics of food products aiming to improve and modify tested foods attributes. To ensure that the whole process is food safety-based it was essential to create a code of good of hygienic practice and a system that applied the HACCP principles to predict and eliminate potential risks and avoid causing harm to testers. This work was part of the internship and an outcome of the Master's Degree in Food Engineering. The degree's main goal was to develop and implement HACCP system principles at the internal sensory analysis lab for Sonae MC company. This project featured food safety at all stages from product acquisition to sample preparation, followed by the consequent sensory testing. The development of a code of good of hygienic practices and HACCP plan principles appliance was made based on the laboratory prototype and flowchart process. Considering that a random test day was chosen for the application of a food safety system and that the groceries selected were a baguette, turkey ham and octopus, the achieved results aim to identify critical control points at different stages of each foodstuff, resulting in improving actions and related records. Thus, it was seen that the expectations for this project were reached by applying HACCP principles at the sensory analysis lab, first identifying risks associated with each step of the baguette, turkey ham and octopus processes followed by measuring critical control points to exclude/reduce risks and keep records. Concluding, therefore, that the whole process followed food safety and hygiene parameters.
Descrição
Palavras-chave
Análise sensorial Segurança alimentar Código de boas práticas de higiene HACCP Sensory analysis Food safety Code of good hygienic practice