Implementação e manutenção do sistema de gestão da qualidade e segurança alimentar com base no referencial IFS Food V7

Abstract

As part of the " Training Placement/Thesis in Food Engineering" curricular unit, this is the last step towards completing the master's degree as a way of obtaining the Master's degree in Food Engineering, in the current academic year 22/23. To this end, this training placement report is presented to Escola Superior de Biotecnologia of the Universidade Católica Portuguesa, where the practical component - curricular placement - was carried out at the agri-food company PRISCA Alimentação, S.A.. The main focus of the work was the implementation and maintenance of the Quality Management and Food Safety System (QMSFS) of PRISCA's production unit, subdivided into two units: Charcuterie (products of animal origin) and Jams (products of plant origin), based on the IFS Food reference, version 7. The implementation and maintenance of the QMSFS, based on this normative reference, was materialized through the implementation of the six requirements in accordance with the respective IFS doctrine. Every organization operating in the food sector has the role of guaranteeing high standards of quality and food safety in the supply of food products. Community legislation on foodstuffs, combined with private certification standards, is crucial to achieving a convergent standard of food safety throughout the food chain. The training plan included a range of activities that allowed me to play an active role in the implementation and maintenance of the IFS system. Initially, greater emphasis was placed on learning about the standard and its doctrine, as well as studying the six requirements. This was followed by the phase of implementing and maintaining control measures on the production floor, applying the fundamentals of the requirements. During my training period, I was able to witness the IFS recertification assessment and provide the necessary support. In order to explain the nature of the work itself, a practical case is presented, where a production process for a plant-based product - BIO Pumpkin Jam - has been selected so that the focus would be on the implementation of the IFS referential for its production. The stages of the process and the underlying IFS requirements are presented in the body of the report. After an introspection of all the work carried out at PRISCA, it is important to highlight the involvement of all the departments, together with top management, in the whole process. Quality, product authenticity, a culture of food safety and environmental awareness are fundamental to the development of PRISCA's business. The implementation of the IFS Food standard system marked a milestone in the evolution of the organization's food safety, product quality and corporate responsibility, allowing it to increase its performance.

Date of Award	3 Oct 2023
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Fábio Emanuel Vieira dos Reis (Supervisor)