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Análise de tendências e gestão eficaz de fornecedores aplicados à enologia - Referencial BRC Versão 8
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Resumo(s)
A presente dissertação foca-se no referencial BRC food safety versão 8 e nas principais
alterações face à versão anterior, que apesar de já implementada na empresa apresentava
algumas hipóteses de melhoria como a análise de tendência aos contaminantes do vinho e a
gestão eficaz de fornecedores.
Foi realizada uma análise de tendências aos contaminantes do vinho, onde se verificou que
desde 2016 até 2019 a concentração destes manteve-se sempre abaixo dos limites de
quantificação legais. No contexto da análise de tendências, foi feita uma análise estatística à
variação dos teores de dióxido de enxofre (SO2) da passagem do vinho em cuba para o produto
acabado. Verificou-se o maior decréscimo no vinho Tinto B, seguindo-se o vinho Tinto C e o
Branco D que não possuem diferenças significativas entre si, e por último os vinhos Rosé A e
Branco E que também não apresentavam diferenças significativas. Foi também possível verificar
que os vinhos tintos apresentavam um maior decréscimo dos teores de SO2, vinho Tinto B (12,5
mg/L) e vinho Tinto C (11 mg/L). Podendo-se concluir que a produção dos vinhos embalados em
bag-in-box (vinho Tinto B) apresentava um decréscimo mais acentuado quando em comparação
com os vinhos engarrafados em garrafa (vinho Tinto C). Fatores como a composição fenólica e
as condições de engarrafamento (caudal, paragens na linha e maior distância percorrida pelo
vinho) podem afetar a variação dos teores de SO2 significativamente.
Com a finalidade de melhorar a gestão de fornecedores foi efetuada uma análise de risco (FMEA)
às folhas de cálculo utilizadas pela empresa e às mesmas após a implementação de algumas
ações de melhoria. Foi possível verificar que o nível de risco associado à utilização das folhas
de cálculo reduziu significativamente, permitindo deste modo a realização de uma gestão de
fornecedores mais eficaz.
This dissertation focuses on the BRC food safety version 8 and on the main changes compared to the previous version, which despite having already been implemented in the company, presented some improvement possibilities such as the analysis of contaminants tendency in wine and the effective management of suppliers. A trend analysis of wine contaminants was carried out, where it was found that from 2016 to 2019 their concentration has always remained below the legal quantification limits. In the context of trend analysis, a statistical analysis was made of the variation in the levels of sulfur dioxide (SO2) from the passage of wine in vats to the finished product. The biggest decrease was seen in Red wine B, followed by Red wine C and White wine D, which do not have significant differences between them, and finally, Rosé wine A and White wine E, which also did not present significant differences. It was also possible to verify that red wines showed a bigger decrease in the levels of SO2, Red wine B (12.5 mg / L) and Red wine C (11 mg / L). It can be concluded that the production of wines packaged in bag-in-box (Red wine B) showed a more pronounced decrease when compared to wines bottled in glass bottles (Red wine C). Factors such as phenolic composition and bottling conditions (flow, stops at the line and greater distance traveled by the wine) can significantly affect the variation in SO2 levels. In order to improve supplier management, a risk analysis (FMEA) was carried out on the spreadsheets used by the company and on them after the implementation of some improvement actions. It was possible to verify that the level of risk associated with the use of spreadsheets has reduced significantly, allowing a more efficient supplier management.
This dissertation focuses on the BRC food safety version 8 and on the main changes compared to the previous version, which despite having already been implemented in the company, presented some improvement possibilities such as the analysis of contaminants tendency in wine and the effective management of suppliers. A trend analysis of wine contaminants was carried out, where it was found that from 2016 to 2019 their concentration has always remained below the legal quantification limits. In the context of trend analysis, a statistical analysis was made of the variation in the levels of sulfur dioxide (SO2) from the passage of wine in vats to the finished product. The biggest decrease was seen in Red wine B, followed by Red wine C and White wine D, which do not have significant differences between them, and finally, Rosé wine A and White wine E, which also did not present significant differences. It was also possible to verify that red wines showed a bigger decrease in the levels of SO2, Red wine B (12.5 mg / L) and Red wine C (11 mg / L). It can be concluded that the production of wines packaged in bag-in-box (Red wine B) showed a more pronounced decrease when compared to wines bottled in glass bottles (Red wine C). Factors such as phenolic composition and bottling conditions (flow, stops at the line and greater distance traveled by the wine) can significantly affect the variation in SO2 levels. In order to improve supplier management, a risk analysis (FMEA) was carried out on the spreadsheets used by the company and on them after the implementation of some improvement actions. It was possible to verify that the level of risk associated with the use of spreadsheets has reduced significantly, allowing a more efficient supplier management.
Descrição
Palavras-chave
British Retail Consortium (BRC) Análise de tendências Contaminantes do vinho Gestão de fornecedores