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Abstract(s)
A carne suína é a mais consumida atualmente, mas também a que apresenta maiores problemas de qualidade. A qualidade da carne de porco é questionada devido à sua produção em massa.
Este estágio ocorreu numa fábrica de processamento de carne suína em Cookstown, todas as atividades serão posteriormente descritas.
Para proteção da imagem e marca da empresa, o nome da mesma e os resultados obtidos durante o estágio não obtiveram permissão para serem divulgados neste relatório.
O processo industrial da carne é regulamentado por normas sanitárias destinadas a dar segurança alimentar ao consumidor. As empresas, têm uma fiscalização contínua e órgãos responsáveis pela inspeção sanitária implementando o Sistema de Segurança HACCP .
O HACCP usa sete princípios que se concentram na identificação e controlo de perigos biológicos, químicos, físicos e alérgenos. O plano HACCP centra-se no controlo e redução da contaminação da carne em parâmetros microbiológicos como Salmonella, E. coli O157 e Campylobacter.
Este trabalho enfoca as etapas de processamento no setor de produção de carne suína, e o papel do departamento de qualidade em cada etapa do processo produtivo. A implementação dos princípios HACCP pelos operadores demonstra o compromisso com a segurança alimentar; melhora a consciencialização dos funcionários sobre seu papel na proteção do consumidor.
The pork meat is the most consumed today, but also the one that presents the biggest quality problems. The quality of pork is into question because of its mass production. This internship took place in a pork processing plant in Cookstown, all the activities will be described further into the discussion and sharing of the results For protection of the company's image and brand, the name and the results obtained during the internship will not be disclosed. The industrial process of meat is regulated by a serie of sanitary norms meant to give consumers food safety. Company’s, work with continuous inspection and organs responsible for sanitary surveillance implementing the HACCP Safety System. HACCP uses seven principles that focus on identifying and controlling biological, chemical, physical hazards and allergens. HACCP plan centres in controlling and reducing contamination of meat in biological parameters such as Salmonella, E. coli O157 and Campylobacter. This work focuses on the processing steps in the pork meat production sector, and the role of the quality department in each step of the production process. The implementation of HACCP principles by operators demonstrates commitment to food safety; improves employee awareness of its role in consumer protection.
The pork meat is the most consumed today, but also the one that presents the biggest quality problems. The quality of pork is into question because of its mass production. This internship took place in a pork processing plant in Cookstown, all the activities will be described further into the discussion and sharing of the results For protection of the company's image and brand, the name and the results obtained during the internship will not be disclosed. The industrial process of meat is regulated by a serie of sanitary norms meant to give consumers food safety. Company’s, work with continuous inspection and organs responsible for sanitary surveillance implementing the HACCP Safety System. HACCP uses seven principles that focus on identifying and controlling biological, chemical, physical hazards and allergens. HACCP plan centres in controlling and reducing contamination of meat in biological parameters such as Salmonella, E. coli O157 and Campylobacter. This work focuses on the processing steps in the pork meat production sector, and the role of the quality department in each step of the production process. The implementation of HACCP principles by operators demonstrates commitment to food safety; improves employee awareness of its role in consumer protection.
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Keywords
Segurança alimentar Carne suína Qualidade HACCP Sistema de segurança Estágio