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Advisor(s)
Abstract(s)
O presente trabalho enquadra-se num estágio de natureza profissional, realizado
numa grande superfície de produtos alimentares durante um período de quinze semanas,
desde 25 de Maio até 7 de Setembro de 2009, tendo incidido sobre o sistema de
autocontrolo implementado nos produtos frescos, nomeadamente, nas secções de Padaria e
Pastelaria, Frutas e Legumes, Charcutaria e Take-Away, Peixaria e Talho
Os principais objectivos deste trabalho foram a verificação do cumprimento do
Programa de Pré-Requisitos e das condições de Exposição/Reposição, Armazenamento,
Transformação/Preparação e Autocontrolo existentes. Além disso, pretendeu-se efectuar
uma análise crítica aos resultados obtidos de forma a elaborar sugestões que permitam
melhorar o sistema de autocontrolo implementado.
Em relação ao programa de Pré-Requisitos verificou-se que o mesmo era cumprido,
enquanto para as condições de Exposição/Reposição, Armazenamento,
Transformação/Preparação e Autocontrolo se observaram algumas inconformidades.
Contudo, estas foram muito reduzidas e inferiores a 11%. Esta percentagem foi observada
para a secção de Frutas e Legumes, pelo facto de se tratar de produtos particularmente
frágeis, podendo ser deteriorados por diversos agentes. Nas restantes secções foram
observadas de forma esporádica algumas inconformidades.
Em relação às check-lists utilizadas verificou-se que estas suscitam algumas dúvidas
em alguns tópicos, gerando alguma confusão. Dessa forma sugere-se a criação de um novo
item intitulado “Avaliação do estado de higiene e de conservação dos móveis expositores”.
The present work it is fitted in a period of training of professional nature, carried through in a great surface of alimentary products during a period of fifteen weeks, since the 25th of May up to the 7th of September of 2009, having happened on the system of autocontrol implemented in the fresh products, in the sections of Bakery and Pastry shop, Fruits and Vegetables, Charcuterie and Take-Away, Fish market and butchery. The main objectives of this work were the verification of the Pre-requisite fulfillment Program and the existing conditions of Exposition/Replacement, Storage, Transformation/ Preparation and Autocontrol. Additionally, it was intended to compose a critical analysis to the gotten results so that can be elaborated suggestions that can allow improvements to the system of autocontrol implemented. In relation to the Pre-requisite program it was verified that the same it was fulfilled, while for the conditions of Exposition/Replacement, Storage, Transformation/Preparation and Autocontrol it was observed some unconformities. However, these were reduced and lower than 11%. This percentage was observed in the section of Fruits and Vegetables, for the fact of, dealing with particularly fragile products, being able to be spoiled by diverse agents. In the remaining sections some unconformities had been observed of sporadic form. In relation to check-lists used, some confusion was verified that motivate some doubts in some topics. So it is suggested the creation of a new item named “Evaluation of the state of hygiene and conservation of the expositors furniture”.
The present work it is fitted in a period of training of professional nature, carried through in a great surface of alimentary products during a period of fifteen weeks, since the 25th of May up to the 7th of September of 2009, having happened on the system of autocontrol implemented in the fresh products, in the sections of Bakery and Pastry shop, Fruits and Vegetables, Charcuterie and Take-Away, Fish market and butchery. The main objectives of this work were the verification of the Pre-requisite fulfillment Program and the existing conditions of Exposition/Replacement, Storage, Transformation/ Preparation and Autocontrol. Additionally, it was intended to compose a critical analysis to the gotten results so that can be elaborated suggestions that can allow improvements to the system of autocontrol implemented. In relation to the Pre-requisite program it was verified that the same it was fulfilled, while for the conditions of Exposition/Replacement, Storage, Transformation/Preparation and Autocontrol it was observed some unconformities. However, these were reduced and lower than 11%. This percentage was observed in the section of Fruits and Vegetables, for the fact of, dealing with particularly fragile products, being able to be spoiled by diverse agents. In the remaining sections some unconformities had been observed of sporadic form. In relation to check-lists used, some confusion was verified that motivate some doubts in some topics. So it is suggested the creation of a new item named “Evaluation of the state of hygiene and conservation of the expositors furniture”.
Description
Keywords
Autocontrolo Produtos frescos Hipermercado Check-list