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Abstract(s)
O presente relatório refere-se ao estudo diagnóstico para a implementação da norma IFS Food 6.1 na indústria de panificação, Pão de Gimonde, no âmbito do estágio curricular, realizado para a obtenção do grau Mestre em Engenharia Alimentar. Este estudo surgiu da necessidade da empresa avaliar as suas condições perante os requisitos IFS Food 6.1, uma vez que pretende certificar-se pelo referencial. Para cumprir com o objetivo delineado, foi necessário realizar uma auditoria de diagnóstico para avaliação das infraestruturas, processos de fabrico, produtos e sistema documental, tendo como ferramenta uma checklist IFS Food 6.1, elaborada previamente. Numa segunda fase, foram elaborados procedimentos e documentação que permitiram dar resposta às necessidades identificadas. Foram elaborados documentos de diferentes tipologias, como procedimentos de gestão operacionais, fichas técnicas, planos de higienização, instruções de trabalho, listagens, planos de formação e auditorias e fluxogramas. Através do estudo detalhado dos requisitos e da análise do envolvimento dos mesmos no ambiente da empresa, foi percebido que o SGQSA implementado até então era sólido, no entanto, não respondia a uma grande parte dos requisitos; estão reunidas as condições para pôr em prática todos os procedimentos criados a nível documental e o levantamento de necessidades realizado constitui um bom ponto de partida para a implementação dos requisitos do referencial. A implementação será um processo exigente, implicará investimento em pessoas, infraestruturas e equipamentos, no entanto, a empresa poderá ter benefícios futuros com o reconhecimento da certificação por parte dos consumidores. Apesar de a implementação da norma na empresa não ter sido iniciada no período do estágio, o objetivo delineado foi cumprido, uma vez que foi possível compreender as necessidades da empresa face a ao referencial IFS Food 6.1, foram aprofundados conceitos relativos à segurança alimentar, legislação e referenciais normativos e foi percebido como se elabora, implementa e mantem, um sistema de gestão da qualidade e segurança alimentar.
This paper refers to a diagnostic study for the implementation of IFS Food 6.1 Standards at a bread industry, Pão de Gimonde, in the scope of a curricular internship, with the goal of obtaining the Master’s Degree in Food Engineering. This study emerged from the necessity of the company to evaluate their conditions to implement this standards, as they want to be certified by this referential. To fulfil the outlined goal, it was necessary to carry out a diagnostic audit to evaluate the infrastructures, processes, products and documental system, having a IFS Food 6.1 checklist previously elaborated as a tool. In a second phase, documents were elaborated to give answers to the company’s identified needs. Documents of different typologies were created, such as operational management procedures, specifications, hygiene plans, work instructions, listings, training and audits plans and flowcharts. Through a detailed study of the requirements and the analysis of their involvement in the company’s environment, it was noticed that the SGQSA implemented until then was solid, however, it did not meet a large part of the requirements; the conditions to put in place all the procedures created at the documentary level were collected and the needs assessment carried out is a strong starting point for the standards implementation. The implementation will be a demanding process, it will require investment in people, infrastructures and equipment, but the company may have future benefits with the certification recognition by consumers. Although the implementation of the standard was not initiated during the internship period, the main goal was achieved, since it was possible to comprehend the company’s needs related to IFS Food 6.1 requirements, concepts related to food safety, legislation and normative standards were developed and it was possible to comprehend how to elaborate, implement and maintain a quality and food safety management system.
This paper refers to a diagnostic study for the implementation of IFS Food 6.1 Standards at a bread industry, Pão de Gimonde, in the scope of a curricular internship, with the goal of obtaining the Master’s Degree in Food Engineering. This study emerged from the necessity of the company to evaluate their conditions to implement this standards, as they want to be certified by this referential. To fulfil the outlined goal, it was necessary to carry out a diagnostic audit to evaluate the infrastructures, processes, products and documental system, having a IFS Food 6.1 checklist previously elaborated as a tool. In a second phase, documents were elaborated to give answers to the company’s identified needs. Documents of different typologies were created, such as operational management procedures, specifications, hygiene plans, work instructions, listings, training and audits plans and flowcharts. Through a detailed study of the requirements and the analysis of their involvement in the company’s environment, it was noticed that the SGQSA implemented until then was solid, however, it did not meet a large part of the requirements; the conditions to put in place all the procedures created at the documentary level were collected and the needs assessment carried out is a strong starting point for the standards implementation. The implementation will be a demanding process, it will require investment in people, infrastructures and equipment, but the company may have future benefits with the certification recognition by consumers. Although the implementation of the standard was not initiated during the internship period, the main goal was achieved, since it was possible to comprehend the company’s needs related to IFS Food 6.1 requirements, concepts related to food safety, legislation and normative standards were developed and it was possible to comprehend how to elaborate, implement and maintain a quality and food safety management system.
Description
Keywords
Segurança e qualidade alimentar Estudo diagnóstico Panificação IFS Food 6.1 Quality and food safety Diagnostic study Bread industry