Navegando por Assunto "Qualidade do produto"

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Acesso aberto (Open Access)
Avaliação dos perigos microbiológicos em uma indústria de beneficiamento de pescados e sugestão de um sistema de gestão de qualidade
(Universidade Federal do Pará, 2012-09-21) LIMA, Consuelo Lucia Sousa de; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769; FREITAS, José de Arimatéa; http://lattes.cnpq.br/2382745365421156
From among products of animal origin, fish are the most susceptible to deterioration and may represent a risk to health if they are contaminated by pathogenic micro-organisms. Therefore the fish industries must take special care during ali stages of processing. This study evaluated microbiological hazards in the processing line and products in a fish industry and proposes its adaptation to the necessary prerequisites for implementation of Hazard Analysis and Critical Control Points (HACCP) system. Were carried out microbiological and physicochemical analysis of 144 samples (fillets and flitch) of frozen fish of different species collected directly in the industry, were also submitted to microbiological testing 12 ice samples, 24 water samples and 340 samples from surfaces (equipment, tools and gloves handlers). The Good Manufacturing Practices (GMP) were evaluated using a checklist applied during five surveys in the industry. Trainings were carried out and evaluated temperatures of raw materials and semi finished products. It was then proposed a HACCP plan for processing line of frozen fish fillet. Among the pathogens evaluated only coagulase positive staphylococci were detected in 2.7% of fish samples, within the limit established by Brazilian law, but above the values established by national legislation for pH and BVT were detected in 18.1% and 3.5% of the samples, respectively. The samples of ice and water were not detected coliforms at 35°C and 45°C. From samples of equipment and utensils analyzeds, 50% and 81.82% were within the recommendations established by OPAS of 1.7 log CFU/cm2 for aerobic mesophilic and coliforms at 45°C, the first and second sampling period, respectively. The gloves, the first sampling period showed counts above 4 log CFU / glove of mesophilic aerobic microorganisms in 76.67% of the samples and in the second period in only 21.67%. In the evaluation of GMP in the first two surveys the industry was classified as High Risk for having submitted the conformities percentage below 50%, and as Medium Risk in subsequent surveys, for answering 51-75% of the recommended items in the check list. With these results it was found that GMPs are not fully implemented in the industry analized, detecting several non-conformities. The development of the HACCP plan was carried out according to the following steps: formation of the team, product description, development of production flowchart, hazard analysis, identification of Critical Control Points (CCPs), establishment of critical limits and corrective actions, and monitoring, records and verification procedures. The proposed implementation of the HACCP plan is applicable and may contribute significantly to the development of fish products with higher quality and food safety.
Acesso aberto (Open Access)
Sistematização do fluxo de informações no processo de projeto de edificações em empresas construtoras e incorporadoras
(Universidade Federal do Pará, 2003-10-21) CORDEIRO, Rony Helder Nogueira; CRUZ, André Luiz Guerreiro da; http://lattes.cnpq.br/5891750095857292
This work deals with information flow in relation to process development in the field of vertical multihomes or commercial building projects. This kind of flow comes from usual exchange of ideas in regard the procedures involving building companies, architecture professionals, structure designers, electric and hydrosanitary professionals and procedures applied by them to reach the degree of quality of the projects. Traditional methods and application of concurrent engineering concepts are investigated in order to suggest additional planning of the different phases of the process; products and production projects, leading to make up of multimatter teams of professionals, besides better orientation to reach complete owner satisfaction. A method of analysis is introduced to identify build companies maturity as to concurrent engineering implantation and to information flow explanation to get a global sight of the project process. Three case studies are accomplished, inquiring three building companies and incorporated ones and their planners such as: architect, structural, electric and sanitary engineers, who examined the research hypothesis. As result it is recommended the developing of project process models, based on concurrent engineering principles and methods providing global view of the process to support intervenients in the systematic and rational exchange of information aiming introduction of tools to contribute to a molding project process in accordance to quality principles.