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Gestão e Interação de Processos para a Melhoria Continua do Sistema de Gestão da Qualidade no Grupo Lusiaves
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O presente relatório resulta do estágio curricular para obtenção do grau de mestre em Gestão da Qualidade e Segurança Alimentar pela Escola Superior de Turismo e Tecnologia do Mar do Politécnico de Leiria.
O desenvolvimento do estágio curricular esteve diretamente ligado aos objetivos definidos no plano de trabalho, focado no desenvolvimento de competências essenciais à integração profissional na área da Qualidade e Segurança Alimentar.
O plano de trabalho consiste na Gestão e Interação de processos para a melhoria continua do Sistema da Gestão da Qualidade, no qual se pretende que se efetue uma abordagem por processos, para a implementação de medidas de melhoria continua e controlo de processos na unidade fabril, contribuído para a eficácia e a eficiência da organização em atingir os resultados pretendidos.
A aplicação do controlo de todos os processos da unidade fabril com base na melhoria continua, fez com que surgisse uma base de dados estatística de toda a produção efetuada semanalmente, como também a avaliação dos procedimentos e boas práticas realizadas pelos colaboradores.
Foi definida e implementada metodologia de controlo dos procedimentos da produção e de acompanhamento de todos os Pontos Críticos de Controlo (PCC), Pré-Requisito Operacional (PPRO) , Programa de Pré-requisitos (PPR) e dos colaboradores nas suas tarefas diárias, nas suas boas práticas nas instalações e nos seus procedimentos.
A importância do controlo surge na perspetiva de antecipar o incumprimento dos procedimentos, erros na rastreabilidade dos produtos e precaver a segurança alimentar. O controlo da unidade fabril e dos diversos setores, estabeleceu uma visão real para o Departamento de Controlo de Qualidade do que acontece dentro da unida fabril, na produção e os possíveis erros que possam surgir.
A realização do controlo ao longo do estágio, influenciou na criação de bons hábitos e de boas práticas dos colaboradores, como um aumento de toda a organização e limpeza da unidade fabril.
Dessa forma, tornou-se algo fundamental para a unidade fabril e para os colaboradores, uma vez que auxiliou na progressão e na melhoria da organização.
This report is the result of a curricular internship for a master's degree in Quality Management and Food Safety from the School of Tourism and Marine Technology at the Polytechnic Institute of Leiria. The development of the curricular internship was directly linked to the objectives defined in the work plan, focused on the development of essential skills for professional integration in the area of Quality and Food Safety. The work plan consists of the Management and Interaction of processes for the continuous improvement of the Quality Management System, in which a process-based approach is intended to be implemented for the implementation of continuous improvement measures and process control in the manufacturing unit, contributing to the effectiveness and efficiency of the organization in achieving the desired results. The application of control over all manufacturing unit processes based on continuous improvement has led to the creation of a statistical database of all weekly production, as well as the evaluation of procedures and best practices carried out by employees. A methodology was defined and implemented to control production procedures and monitor all Critical Control Points (CCPs), Operational Prerequisites (PPROs), Prerequisite Programs (PPRs), and employees in their daily tasks, good practices at the facilities, and procedures. The importance of control arises from the perspective of anticipating non-compliance with procedures, errors in product traceability, and ensuring food safety. The control of the manufacturing unit and the various sectors has established a real vision for the Quality Control Department of what happens within the manufacturing unit, in production, and the possible errors that may arise. The implementation of controls throughout the internship influenced the creation of good habits and practices among employees, such as an increase in the overall organization and cleanliness of the manufacturing unit. Thus, it became fundamental for the manufacturing unit and its employees, as it helped in the progression and improvement of the organization.
This report is the result of a curricular internship for a master's degree in Quality Management and Food Safety from the School of Tourism and Marine Technology at the Polytechnic Institute of Leiria. The development of the curricular internship was directly linked to the objectives defined in the work plan, focused on the development of essential skills for professional integration in the area of Quality and Food Safety. The work plan consists of the Management and Interaction of processes for the continuous improvement of the Quality Management System, in which a process-based approach is intended to be implemented for the implementation of continuous improvement measures and process control in the manufacturing unit, contributing to the effectiveness and efficiency of the organization in achieving the desired results. The application of control over all manufacturing unit processes based on continuous improvement has led to the creation of a statistical database of all weekly production, as well as the evaluation of procedures and best practices carried out by employees. A methodology was defined and implemented to control production procedures and monitor all Critical Control Points (CCPs), Operational Prerequisites (PPROs), Prerequisite Programs (PPRs), and employees in their daily tasks, good practices at the facilities, and procedures. The importance of control arises from the perspective of anticipating non-compliance with procedures, errors in product traceability, and ensuring food safety. The control of the manufacturing unit and the various sectors has established a real vision for the Quality Control Department of what happens within the manufacturing unit, in production, and the possible errors that may arise. The implementation of controls throughout the internship influenced the creation of good habits and practices among employees, such as an increase in the overall organization and cleanliness of the manufacturing unit. Thus, it became fundamental for the manufacturing unit and its employees, as it helped in the progression and improvement of the organization.
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Controlo de Qualidade Segurança Alimentar Check List e Melhoria Continua