Medicina Veterinária (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/27
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APP - Artigo Publicado em Periódico
TAE - Trabalho Apresentado em Evento
TCC - Trabalho de Conclusão de Curso
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Item Boas práticas de fabricação (BPF) com ênfase nos dados de pesquisas de swabs de higiene e hábitos higiênicos dos funcionários na unidade de beneficiamento de pescados(2024-07-25) Santos, Nathálya Cibelle de Souza; Moura, Andrea Paiva Botelho Lapenda de; http://lattes.cnpq.br/6414540974581675; http://lattes.cnpq.br/9088113784091162The Mandatory Supervised Internship (ESO) is part of the curriculum of the undergraduate course in Veterinary Medicine at the Federal Rural University of Pernambuco (UFRPE). It is a mandatory curricular component, of the eleventh period, carried out as a partial requirement to obtain the Bachelor's degree in Veterinary Medicine. In this sense, the aim of this report was to describe the main activities carried out at Carapitanga Indústria de Pescados LTDA, from April 1, 2024 to June 14, 2024, comprising 8 hours a day, thus meeting the requirement of the requested workload. 420 hours. The internship was carried out under the guidance of Prof. Dr. Andrea Paiva Botelho Lapenda de Moura and supervision of the Technical Responsible Veterinary Doctor (RT) and Quality Coordinator, Tatiane Ribeiro Freire. As a secondary objective, we aimed to elucidate the importance of Good Manufacturing Practices (GMPs) with an emphasis on research data on hygiene swabs and employee hygiene habits. The stage provided deepening and acquisition of new routine knowledge of the veterinarian, thus enabling knowledge of legislation in a fish processing unit.Item Percepção dos colaboradores de uma unidade de beneficiamento de pescado sobre a atuação do médico veterinário no estado de Pernambuco, Brasil(2024-08-01) Silva, Laís Ariadne Ribeiro da; Moura, Andrea Paiva Botelho Lapenda de; http://lattes.cnpq.br/6414540974581675; http://lattes.cnpq.br/2546910522293303This compulsory internship report seeks to detail the activities carried out at Carapitanga Indústria de Pescados do Brasil LTDA between April 1 and June 14, 2024, as a requirement for fulfilling the Compulsory Supervised Internship, course in Veterinary Medicine at the Universidade Federal Rural de Pernambuco (UFRPE), under the guidance of Prof. Dr. Andrea Paiva Botelho Lapenda de Moura and the supervision of veterinarian Tatiane Ribeiro Freire, the establishment's technical manager. The activities include receiving, processing, packaging, storing and dispatching fish (shrimp, fish and lobster). These processes are the responsibility of the company's Quality Control department, which is responsible for managing, guaranteeing and maintaining the integrity, attributes and excellence of the products, in order to ensure safety for the end consumer. These activities were extremely important for gaining knowledge about the role and importance of the veterinarian as technical manager in the fish industry.Item Relato de experiência: implementação e adequação dos Procedimentos Operacionais Padrão (POPs) da Carapitanga Indústria de Pescados do Brasil Ltda(2022-09-28) Silva, Eudes Barbosa da; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836; http://lattes.cnpq.br/4541399047296928The report of the Mandatory Supervised Internship was aimed at describing the technical activities developed during the period from July 05 to Setember 16, 2022, in the industry Carapitanga Indústria de Pescados do Brasil LTDA., located in Jaboatão dos Guararapes - PE, during the Discipline Supervised Internship Required. At Carapitanga, the activities developed were received from fish, processing, packaging, storage and transportation, in compliance with the provisions of its HACCP (Hazard Analysis and Critical Control Points), temperature control throughout the production process under control the Quality Control Laboratory and its team. Such activities were overseen by Veterinarian Tatiane Ribeiro Freire, coordinator of Quality Control at Carapitanga. All activities were carried out during the course 08525 - Mandatory Supervised Internship, of the Bachelor's Degree in Veterinary Medicine, Universidade Federal Rural de Pernambuco - UFRPE, under the guidance of Professor Maria Betania de Queiroz Rolim. The compulsory curricular traineeship provided the technical and practical knowledge of the routine of a veterinary technician in the fish processing industry under the control of the Federal Inspection Service.Item Relatório do Estágio Supervisionado Obrigatório realizado na empresa Noronha Pescados – Recife/PE(2019-01-28) Silva, Luan Aleksander Ângelo; Moura, Andrea Paiva Botelho Lapenda de; http://lattes.cnpq.br/6414540974581675; http://lattes.cnpq.br/8472794020623286Fish is one of the main sources of animal protein used in food, with a growing market demand in recent years, mainly for frozen fish. To protect frozen fish during storage, the industry uses glaciation, forming a protective film against dehydration and oxidation. When used incorrectly, either due to technological errors or to increase the weight of the product, excess glaze and non-compensation of its weight, constitute serious economic frauds that harm consumers around the world. In Brazil, the Ministry of Agriculture, Livestock and Food Supply, stipulates maximum limits on the percentage of glaciation that frozen fish should have (12% for fish and 20% for crustaceans and molluscs). In this way, it was objectified with this Mandatory Supervised Internship Report, initially to describe the activities related to the Veterinarian and performed during the stage of Quality Control of the company Noronha Pescados in Recife-PE, and to analyze data during the probation period of deglaciation of fish, carried out by the company. For this purpose, averages were obtained after the deglaciation tests carried out in the company's packaging sector, based on Normative Instruction 25 of the Ministry of Agriculture. The obtained results did not exceed the limits of glaciation determined by law, being observed variations of glaciation according to the origin and characteristic of the glaciated piece. We conclude that the experience of Quality Control at the company Noronha Pescados provided a differentiated view of the important role of the Veterinarian in the inspection and control of the fish benefited, guaranteeing an innocuous and fit for human consumption.Item Relatório de Estágio Supervisionado Obrigatório - descrição do processamento para obtenção do filé de tilápia congelado(2018-08-23) Costa, Luiza Valença de Lima; Moura, Andrea Paiva Botelho Lapenda de; http://lattes.cnpq.br/6414540974581675; http://lattes.cnpq.br/3284974420344475The purpose of this Course Completion Work was to describe the practical and technical activities carried out between April 18, 2018 and July 31, 2018 at Qualimar Comércio de Importacao e Exportação, located in Jaboatão dos Guararapes (PE) , related to the Obligatory Supervised Internship Discipline. The activities described here were developed in the Quality Control Laboratory and in the Production Room of the processing unit, observing its operation and respecting its flow chart, with emphasis on the frozen fish fillet product, where the species used was the tilapia (Oreochrimis niloticus ) and all of its production process was followed, citing the direct and / or indirect performance of the quality control, starting from the reception, followed by the processing, packaging and finishing in the logistics. Each of these stages of activities was supervised by the Veterinarian Pedro Generino, responsible for the Quality Control of the company. The activities were carried out during the course 08525 - Compulsory Supervised Internship of the Bachelor's Degree in Veterinary Medicine, Federal Rural University of Pernambuco - UFRPE, under the guidance of Professor Andrea Paiva Botelho Lapenda de Moura. This stage was able to bring the experience of the fish processing industry, promoting technical knowledge related to this particular area of practice of the Veterinarian.