Implementação das auditorias de higiene "ISC hygiene and 5S audits" no Super Bock group

  • Maria Inês Pinho Jácome de Vasconcelos (Student)

Student thesis: Master's Thesis


This report aims to describe the activities conducted during the internship, as part of the third semester of the master’s in Biotechnology and Innovation at Universidade Católica Portuguesa (UCP), which took place at the Quality Department of Super Bock Group (SBG), between the months of May 2022 and February 2023. The aim of this report is to describe the activities carried out during this period, as well as to present the results obtained and list the main lessons, skills and knowledge acquired through this experience. SBG is the largest Portuguese company of refreshing beverages, whose core business is based on the beer and bottled water business. In addition to its strong presence in the national market, its multi-brand and multi-market strategy reaches over 50 countries. The main objective of this internship was the implementation of the hygiene audits "ISC hygiene and 5S audits", which aimed to classify and improve the current state of hygiene of the SBG filling lines. Therefore, an initial diagnosis of the filling lines was conducted, which led to the conclusion that the most prevalent hygiene problems in the SBG filling lines are the presence of glass, biofilms, dirt, dust and cobwebs in the equipment and/or infrastructures. As soon as the filling hall employees were trained on the checklist template and the hygiene audits started, the Hygiene Indicator was calculated, with the aim of positioning, in terms of hygiene, SBG comparing to the other factories owned by Carlsberg. The results found in the first diagnosis coincided with the results of the Hygiene Audits, revealing that the biggest hygiene gaps in filling are the presence of glass, biofilms, dirt, dust and cobwebs. The results of these audits also confirmed that the filling lines that present the most hygiene problems are bottled beer filling lines compared to cask beer filling lines. It is, therefore, essential to continue raising the awareness of technicians in the respective areas to issues related to hygiene and food safety, for example, through training and/or lectures that address the importance of hygiene in a food industry. In addition, a review of the Cleaning Plans in force should be conducted, in order to shorten the time interval for some of the equipment, or even change some of the utensils/cleaning products that are used during these cleaning procedures, which may not be the most suitable.
Date of Award26 Jul 2023
Original languagePortuguese
Awarding Institution
  • Universidade Católica Portuguesa
SupervisorMaria Dulce Sequeira Lima Barata Feio (Supervisor)


  • Super Bock
  • Filling hall
  • Beer
  • Cleaning


  • Mestrado em Biotecnologia e Inovação

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