Uninassau Pre-Project Model 2018.2
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ScribdTranslationsMAURÍCIO DE NASSAU UNIVERSITY CENTER
COURSE TITLE
NAME OF THE AUTHOR (STUDENT)
FINAL COURSE WORK
TÍTULO DO TRABALHO DE CONCLUSÃO DE CURSO: E O SUBTÍTULO
(IF ANY)
CAMPINA GRANDE
2018
A
NAME OF THE AUTHOR (STUDENT)
TÍTULO DO TRABALHO DE CONCLUSÃO DE CURSO: E O SUBTÍTULO (SE
HOUVER
Final Course Work presented
as a partial requirement for completion of the course
Bachelor's Degree in EngineeringXXXXXXXXX
At the Maurício de Nassau University Center,
in compliance with the requirements for obtaining
Bachelor's degree in Engineering
XXXXXXXXXXX.
Supervisor: XXXXXXXXXXXXX
CAMPINA GRANDE
2018
1. INTRODUCTION
The guarantee of quality and safety in food is a right of consumers.
around the world. Therefore, more and more, public organizations and also companies
in the food sector, has sought to ensure the quality of its products and services. A
quality product, handled and manufactured under strict rules, is a differential factor of
sales in the market, as an important characteristic allied to this similarity is hygiene,
because it contains undeniable strength for sales in the food market, making it so that the
product reach, thus, a high standard of quality. One of the ways to achieve this
The standard is the implementation of Good Manufacturing Practices (GMP).
Good Manufacturing Practices consist of a set of principles and rules for
correct handling of food, covering everything from raw materials to the final product,
to ensure the health and integrity of the consumer. These are fundamental requirements in a
Food Security Program, allied with the implementation of Standard Procedures
Operational Hygiene (PPHO), where the necessary procedures are documented for
ensure the absence of hazards that may compromise the safety of food. Its
adoption represents one of the most important tools for achieving adequate levels
of food security, thus ensuring the quality of the final product.
In this context, ANVISA (National Health Surveillance Agency) operates through
of the development and implementation of standards that regulate food production, which when
applied in full by the enterprises, results in the certification of good practices of
manufacturing. For the implementation of this technique, ANVISA establishes criteria that according to the
their legislation must be followed, these criteria are described in the RDCs (Resolution of
Collegiate Board) where the way to proceed to implement the
good manufacturing practices system.
In general, Good Practices consider some points, among which we can mention
practices related to personal hygiene, outdoor areas, adequate ventilation and lighting,
pest control, ease of cleaning and maintenance of equipment and control of
production (AKUTSU et al, 2005). In this context, the adequacy of food services
the sanitary-hygienic aspects become necessary. Therefore, Good practices become
fundamental importance to the food manufacturing process, however it is still a
procedure completely ignored by the vast majority of cafeterias and restaurants.
Therefore, the inclusion of a study regarding good manufacturing practices
food, in the cafeterias of campus I of UFCG, you will be able to assess how it is being carried out.
manipulation and the distribution of these supplies, thus analyzing the critical points where
the development of operations regarding food quality is found.
2. THE PROBLEM AND THE FEASIBILITY OF IMPLEMENTATION
According to the New Aurélio Dictionary of the Portuguese Language, the word quality allows
evaluate and, consequently, approve, accept or refuse a certain type of product, this
study, which refers to the survey of the analysis of important aspects for a
global or systemic understanding of the food production process. Analyze and compare the
quality from this perspective is a complex task, but it allows for a greater probability
on making the right choice of a food that is more suitable for human health. In this context, the
manipulative and food production companies seek the adoption of practices of
sanitization of food, with the aim of minimizing the negative impact caused by the lack of
adoption of Good Manufacturing Practices.
This information about the handling, production, and sanitation of food
are contained in RDC 216, enacted on September 15, 2004, and through the Agency
National Health Surveillance Agency (ANVISA) and by the NBR 10.004 standard, aims to protect the
health of the population, improve sanitary control actions and provide for the improvement of
hygienic-sanitary conditions of the prepared food.
This research may contribute to awakening the idea that quality should also be
it is integrated into the production process of small establishments, such as canteens
university students, thus raising points that may go unnoticed by people that
they use their benefits in their daily lives.
Through it, one can study the building, installations, equipment,
furniture, utensils, sanitation of facilities, equipment, furniture and utensils, thus
as well as pest control and water supply.
In this context, this research work aims to answer the following question:
i) The cafeterias installed at UFCG are, indeed, operating under sanitary conditions.
ideas and, in this way, contributing to the quality of food supply?
3. OBJECTIVES
3.1. General Objective
Evaluate the production, processing, and supply systems of the food from the installed canteens.
at Campus I of the Federal University of Campina Grande, according to the established norms
by the National Health Surveillance Agency (ANVISA), RDC 216 and RDC 275.
3.2. Specific objectives
Gather the sanitary requirements outlined by ANVISA, plus
specifically from RDC 216 and RDC 275;
Identify the current conditions of operation of the Canteens.
Develop and measure the qualifying categories in relation to GMP;
Organize hierarchically the companies in the qualifying categories of
Good Practices.
4. THEORETICAL REFERENCE
Develop at least one paragraph for each point of the theoretical framework.
5. METHODOLOGY
The work, characterized as a field study, of a bibliographic nature and
descriptive, where the production system carried out in the canteens installed at UFCG will be evaluated,
Campus I.
The procedures to be performed foresee the following actions: Review
bibliographic; Observations "in loco" and "in situ"; Application of questionnaires (Annex of the RDC
275); Conducting interviews that will be analyzed through discourse analysis
(BARDIN, 1977); Analysis and systematization of data and information collected by
questionnaires and preparation of the final report.
The Listing methodology established by RDC 275 will also be used, where
can be raised through the Good Manufacturing Practices Checklist in
food producing/processing establishments, from which it will be possible to
identification of weaknesses and critical points in the process, thus allowing for
to conduct the study of assessing preventive, mitigating, and compensatory measures, aiming to
minimize and/or eliminate the repercussions of potential negative impacts with the
food manufacturing and handling procedure.
6. EXPECTED RESULTS
At the end of the research work, it is expected to be possible:
Analyze and assess the exact dimension of the current sanitary conditions in
food processing as well as the quality regarding supply,
food handling in the cafeteria facilities of UFCG.
List the recommendations for short-term corrective actions and, thus, raise
the possible contributions to ensuring food quality until it is applied
ideal BPF system.
To contribute in this way to the improvement and capacity building of any kind to what is
refers to the practice of Good Manufacturing Practices (GMP), as well as a way to identify negative variables
relevant, arising from the actions derived from the development of activities
performed in the cafeterias, thus pointing out suggestions for actions aimed at
prevention of the negative impacts of the activity in order to support the decision-making process
decision of the involved individuals.
Suggestions for possible implementation of preventive and mitigating measures,
compensatory measures, as a way to minimize and/or eliminate the repercussions of possible
negative impacts caused by the absence concerning Good Manufacturing Practices
food.
REFERENCES
ABNT - BRAZILIAN ASSOCIATION OF TECHNICAL STANDARDS - NBR. 10.004. Defines waste
solids. São Paulo, 2004.
AKUTSU, R. C. et al. Adequacy of Good Manufacturing Practices in Food Services.
Nutrition Journal. vol. 18, no. 3, p. 419-427, 2005.
BARDIN, L. Content Analysis. Lisbon, Edições 70, 1977.
BRAZIL, National Health Surveillance Agency - ANVISA. Resolution RDC No. 216, of 15 of
setembro de 2004. Dispõe sobre Regulamento Técnico de Boas Práticas para Serviços de
Nutrition.Available at: <http://www.anvisa.org.br>. Accessed on: June 17, 2010.
______. National Health Surveillance Agency – ANVISA. Resolution – RDC No. 275, of 21
October 2002. Provides for the Technical Regulation of Good Practices for Food Services.
Available at: <http://www.anvisa.org.br>. Accessed on: June 17, 2010.
MORAIS S.F.A; Martins, D.R; Porto. E.S; Borges. M.C.A; Systematic Preparation for
Implementation of Good Manufacturing Practices in the Food Industry at Symposium
Production Engineering of the Northeast Region, 2010. Maceió - Al.
SENAC. Manual of support elements for Good Practices and the APPCC system in the sector of
Distribution. Rio de Janeiro: SENAC/DN, 2004. 275 p. (Food Quality and Safety).
SCHEDULE
August September October November December
Atividade: Período 2018/2
Literature review, including consultation with
relevant legislation.
On-site and in situ observations of
practiced procedures.
Data Collection
Application of questionnaires and conducting of
interviews
Analysis and systematization of data and
information
Consultation with the Advisor
Defense
