Acompanhamento das etapas das linhas de beneficiamento de camarão na indústria Monteiro Pescados, em Itarema-CE

Abstract

Seafood is one of the main sources of protein in the human diet and is highly perishable, requiring a large amount of care during its beneficiation. The shrimp is one of the most important and demanded products by consumers in the seafood industry, due to its texture and taste. Aiming for a better understanding in the shrimp beneficiation field, an internship was realized at Monteiro Indústria de Pescados LTDA, located in the county of Itarema, Ceará, during the period of May to August of 2014, under the technical orientation of fishing engineer Olivardo Aguiar Junior, current quality control manager of the company. During this internship, it was possible to follow all the steps in the lines of shrimp beneficiation performed in the company, from the receipt of raw material, processing, and packaging, to its shipment. It was also possible to observe the implementation of the Hazard Analysis Critical Control Point (HACCP) plan, which has standardization and a final quality product as its objectives, as well as the company’s entire hygiene process, employees, equipment, environment, the Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedures (SSOP). All processes of shrimp beneficiation follow an operational flowchart, generating a final product of high commercial value that complies with the quality demands of the market.