Relatório do Estágio Supervisionado Obrigatório (ESO), realizado no Vela Branca Praia Hotel e na Qualimar Comércio de Importação e Exportação Ltda

Abstract

The Course Conclusion Paper had the objective of describing the technical activities developed from April 24th to May 17th, 2018, at Vela Branca Praia Hotel, located in Recife - PE; and from May 18th to August 1st, 2018, at the company QualimarComércio de Importacao e Exportação, located in Jaboatão dos Guararapes - PE, in the course of the Obligatory Supervised Internship Discipline. At Vela Branca Praia Hotel, the activities carried out were the storage and packaging of food products, preparation and final consumption, observing the Manual of Good Practices of the establishment. At Qualimar, the activities developed were receiving fish, processing, packaging, storage and transport, in compliance with the provisions of its HACCP (Hazard Analysis and Critical Control Points), above all the temperature control throughout the production process, under the control of the Laboratory of Quality Control and its team. Such activities were supervised by Veterinarians Sandra Souto, responsible for food safety at Vela Branca Praia Hotel, and Pedro Generino, quality control coordinator at Qualimar. All activities were carried out during the course 08525 - Mandatory Supervised Internship, of the Bachelor's Degree in Veterinary Medicine, Federal Rural University of Pernambuco - UFRPE, under the guidance of Professor Maria Betânia de Queiroz Rolim. The compulsory curricular traineeship provided the technical and practical knowledge of the routine of a technician-medical veterinarian in a hotel restaurant, under the control of the Municipal Sanitary Surveillance, and a fish processing unit under the control of the Federal Inspection Service.