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Controlo de qualidade e segurança na indústria do pescado – Estudo de caso: Luís Silvério & Filhos S.A
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| 20.99 MB | Adobe PDF |
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Abstract(s)
Um dos principais requisitos para a industrialização e comercialização de um produto é a
garantia do fornecimento de uma matéria prima de qualidade, adequada aos padrões legais e
que vá ao encontro da expectativa do fornecedor e consumidor. No geral, o pescado é um
produto peculiar quando se pretende padronizar a matéria-prima, uma vez que várias espécies
possuem características distintas, nomeadamente no que diz respeito ao tamanho e à textura,
além de diferenças bioquímicas na composição da sua musculatura.
Em todas as etapas do processo de captura até ao prato do consumidor, é importante que não
ocorram contaminações. Para tal, o Sistema de Análise de Perigos e Pontos Críticos de
Controlo - HACCP (Hazard Analysis and Critical Control Points) é utilizado com como um
sistema preventivo habitualmente aplicado na indústria alimentar, com o objetivo de garantir a
segurança alimentar em todos os processos, desde a origem do alimento até ao consumidor.
No presente trabalho, realizou-se o acompanhamento dos processos de Qualidade e
Segurança Alimentar adotados pela empresa Luís Silvério & Filhos S.A. durante os processos
de recepção do pescado,passando pela avaliação da qualidade, a lavagem, o processamento
bem como a formação de colaboradores, o controlo de pragas, a recolha de amostras de
produtos para análises laboratoriais, o acompanhamento do controlo das análises laboratoriais
das superfícies de utensílios e equipamentos e o controlo de fornecedores e legislação
aplicável.
A empresa comercializa pescado fresco e congelado proveniente de diversas zonas de
captura, de vários tipos de pesca, de fornecedores de diversos países: Grécia, Turquia, Itália,
China, Mauritânia, Holanda, França, Noruega e Marrocos e exporta para países da América,
Comunidade Europeia, Oriente Médio e África, além de processar pescado para as maiores
redes de supermercado de Portugal, como marca exclusiva dessas grandes redes, conhecidas
popularmente como "Marca Branca".
Neste relatório, abordam-se os principais processos referentes à avaliação de Qualidade do
Pescado, as legislações aplicáveis e os pré-requisitos do HACCP.
Durante o período do estágio, foi identificado que o estabelecimento tem os processos de
HACCP implementados encontrando-se em processo de certificação IFS Food (International
Featured Standard). Foi também possível acompanhar os processos referentes ao controlo de
qualidade do pescado na indústria, tendo adquirido e desenvolvido conhecimento e
competências na área da Segurança Alimentar, da regulamentação e das Diretrizes que
asseguram a manutenção e cumprimento das Boas Práticas.
One of the main requirements for the industrialization and commercialization of a product is ensuring the supply of a high-quality raw material, meeting legal standards, and aligning with the expectations of both supplier and consumer. Generally, fish is a peculiar product when it comes to standardizing raw material, as various species have distinct characteristics, particularly in terms of size and texture, in addition to biochemical differences in the composition of their muscle tissue. At all stages, from capture to the consumer's plate, it is crucial to prevent contamination. To achieve this, the Hazard Analysis and Critical Control Points (HACCP) system is used as a preventive measure commonly applied in the food industry, with the aim of ensuring food safety throughout all processes, from the origin of the food to the consumer. In the present study, the monitoring of the Quality and Food Safety processes adopted by the company was carried out during the reception of the fish, including quality evaluation, washing, processing, as well as employee training, pest control, and the collection of product samples for laboratory analysis. It also involved monitoring the laboratory analysis of surface utensils and equipment, as well as supplier control and compliance with applicable legislation. The company markets fresh and frozen fish from various fishing zones, different fishing methods, and suppliers from various countries (Greece, Turkey, Italy, China, Mauritania, the Netherlands, France, Norway, and Morocco), and exports to countries in the Americas, the European Community, the Middle East, and Africa. Additionally, it processes fish for major supermarket chains in Portugal as an exclusive brand, popularly known as "Private Label". This report discusses the main processes related to the Quality Evaluation of Fish, the applicable legislation, and the HACCP prerequisites. During the internship, it was identified that the establishment has HACCP processes implemented and is in the process of IFS (International Featured Standard) certification. It was also possible to monitor the quality control processes of fish in the industry, acquiring and developing knowledge and skills in the area of Food Safety, regulation, and Guidelines that ensure the maintenance and compliance with Good Practices.
One of the main requirements for the industrialization and commercialization of a product is ensuring the supply of a high-quality raw material, meeting legal standards, and aligning with the expectations of both supplier and consumer. Generally, fish is a peculiar product when it comes to standardizing raw material, as various species have distinct characteristics, particularly in terms of size and texture, in addition to biochemical differences in the composition of their muscle tissue. At all stages, from capture to the consumer's plate, it is crucial to prevent contamination. To achieve this, the Hazard Analysis and Critical Control Points (HACCP) system is used as a preventive measure commonly applied in the food industry, with the aim of ensuring food safety throughout all processes, from the origin of the food to the consumer. In the present study, the monitoring of the Quality and Food Safety processes adopted by the company was carried out during the reception of the fish, including quality evaluation, washing, processing, as well as employee training, pest control, and the collection of product samples for laboratory analysis. It also involved monitoring the laboratory analysis of surface utensils and equipment, as well as supplier control and compliance with applicable legislation. The company markets fresh and frozen fish from various fishing zones, different fishing methods, and suppliers from various countries (Greece, Turkey, Italy, China, Mauritania, the Netherlands, France, Norway, and Morocco), and exports to countries in the Americas, the European Community, the Middle East, and Africa. Additionally, it processes fish for major supermarket chains in Portugal as an exclusive brand, popularly known as "Private Label". This report discusses the main processes related to the Quality Evaluation of Fish, the applicable legislation, and the HACCP prerequisites. During the internship, it was identified that the establishment has HACCP processes implemented and is in the process of IFS (International Featured Standard) certification. It was also possible to monitor the quality control processes of fish in the industry, acquiring and developing knowledge and skills in the area of Food Safety, regulation, and Guidelines that ensure the maintenance and compliance with Good Practices.
Description
Keywords
Segurança alimentar HACCP Qualidade Pescado