Activities

Activity 1 - Characterization of the Productive Process of AgriFood Companies

  • Characterize the productive process of the agrifood companies of the meat, horticultural, dairy and bakery subsectors (60 companies: 5 per subsector and per region)

Actions

Elaboration of the characterization study of the production process of the agrifood companies in the subsectors of meat, horticultural, dairy and bakery products.

Report [PDF] | Presentation [PDF | PPS]

Specific objectives:

  • To know in detail the productive processes and the activities carried out by the workers in the agrifood companies of the subsectors under study.
  • Creation of a database with the productive processes and the activities developed by the workers of the subsector under study that fosters the knowledge transfer and the possibility of inter-help among companies.
  • Elaboration and publication of the characterization studies of the productive processes of the subsectors under study.

Activity Results:

  • Characterization of the productive processes of agrifood enterprises – subsector of meat products. [PDF | PPSX]
  • Characterization of the productive processes of agrifood enterprises – subsector of horticultural products. [PDF | PPSX]
  • Characterization of the productive processes of agrifood enterprises – sub-sector of dairy products. [PDF | PPSX]
  • Characterization of the productive processes of agrifood enterprises – subsector of bakery products. [PDF | PPSX]

Activity 2 - Analysis of occupational safety and health (OSH) conditions in agrifood companies

  • Identify and characterize the hazards and risks in the agrifood industries of meat, horticultural, dairy and bakery subsectors (60 companies: 5 per subsector and per region).

Actions

  • Elaboration of the report on OSH conditions in the agrifood industries of the meat, horticultural, dairy and bakery subsectors;
  • Characterization of hazards and risks in pilot companies;
  • Measurements of environmental agents;
  • Creation of a database of the existing risks and hazards.

Report [PDF]

Specific objectives:

  • To know in detail the risks and hazards in the subsector under study;
  • Creation of a database with risks and hazards in the subsector under study that makes possible the awareness of the importance of OSH;
  • Elaboration and publication of the report – Analysis of OSH conditions in the micro and small enterprises of the subsector under study;
  • Measurement of environmental agents: occupational noise, illuminance, thermal environment, gases and vapors.

Activity Results:

  • Analysis of the occupational safety and health (OSH) conditions in agrifood companies – subsector of meat products; [PDF | PPSX]
  • Analysis of the occupational safety and health (OSH) conditions in agrifood companies – subsector of horticultural products; [PDF | PPSX]
  • Analysis of the occupational safety and health (OSH) conditions in agrifood companies – subsector of dairy products; [PDF | PPSX]
  • Analysis of the occupational safety and health (OSH) conditions in agri-food companies – subsector of bakery products. [PDF | PPSX]

Activity 3 - Creation of a tool to characterize the main hazards and risks in SMEs in the agro-food sector

  • To create a practical tool that allows to characterize the hazards and risks of agrifood companies in the subsectors of meat, horticulture, dairy and bakery products and to enable the companies to use them.

Actions

  • Development of the tool to characterize the main hazards and risks and validation of the tool in pilot companies of meat, horticultural, dairy and bakery subsectors;
  • Creation of a best practices tool for the implementation of successful practices and easy-to-implement solutions for the prevention of occupational risks in agrifood companies of meat, horticultural, dairy and bakery products;
  • Workshops by region and by-product to enable companies to implement the tools.

Specific objectives:

  • Development of a tool to diagnose the hazards and risks of the subsector under study;
  • Availability of the tool in the dynamic platform;
  • Identification of successful practices and easy-to-implement solutions to prevent occupational risks;
  • Development of professional risk communication documents.
  • Training of SMEs to implement innovative practices in the management of the OSH system.

Activity Results:

  • Technological tool to characterize the risks and hazards of the subsector of meat, horticultural, dairy and bakery products;
  • Guide to best practices in the management of risks and hazards of the subsector of meat, horticultural, dairy and bakery products;
  • 12 Workshops to train companies to implement the tools (in each of the meat, horticultural, dairy and bakery subsectors in the three operating regions: North, Center and Alentejo of Portugal).

Activity 4 - Energy qualification of agrifood companies

  • To create a practical tool to identify good practices concerning energy efficiency in agrifood companies of meat, horticultural, dairy and bakery subsectors and to enable companies to use them.
  • Based on the knowledge of the characteristics of the cooling/heating systems of agrifood companies depending on the subsector:
    • Promote the effective qualification of technologies, systems and installation in pilot companies;
    • Clarify and train employees on energy efficiency issues associated with refrigeration systems in the agrifood industry;
    • Promote employee awareness of good technological, organizational and behavioral practices, to reduce the weight of large energy consumers (processes and technologies) in agroindustry;
    • Provide expeditious online tools to support the analysis and prediction of energy performance.

Actions

  • Creation of a good practice tool for implementation of successful practices and easy-to-implement solutions, including analysis and prediction of energy performance in agrifood companies of meat, fruit and vegetable, dairy and bakery subsectors;
  • Workshops by region and by-product to enable companies to implement the tools.
  • Characterization and Energy Analysis

Report [PDF] | Presentation [PDF | PPSX]

Specific objectives:

  • Promote employee awareness of good technological, organizational and behavioral practices to reduce the weight of large energy consumers (processes and technologies);
  • Development of communication documents of good practices concerning energy efficiency;
  • Clarify entrepreneurs and employees on energy efficiency issues associated with cooling/freezing systems and heating systems;
  • To enable SMEs to implement innovative energy efficiency practices applied to the production system.

Activity Results

  • Good practices in the management of energy consumption in the subsector of meat, fruit and vegetable, dairy and bakery products;
  • 12 Workshops to train companies to implement the tools (in each of the meat, horticultural, dairy and bakery subsectors in the three operating regions: North, Center and Alentejo of Portugal).

Activity 5 - Creation of tools for the application of technological, organizational and management systems of production systems in agrifood companies

  • To create a practical tool for analyzing and characterizing the main bottlenecks in the application of the technological, organizational and productive systems management of agrifood companies of the meat, fruit and vegetable, dairy and bakery subsectors and to enable companies to use them.
  • Activity intends:
    • Rationalization of the use of resources with the objective of improving the performance and competitiveness of the company;
    • Simplified procedure to identify/eliminate the causes of defect;
    • Development of a manual (procedure) that integrates a set of methods of quality management, empirical methods (mainly statistical) and the definition of a special infrastructure of people within the organization;
    • Reduce process cycle time, reduce emissions/waste, reduce costs, increase customer satisfaction;
    • Link the energy efficiency component with the production management by developing simple, expeditious online tools for custom production management;
    • Tools with integration of continuous monitoring (or at least during a significant time window) of data;
    • Improvement of the productive flow;
    • Adequacy of maintenance management systems for production process activities.

Actions

  • Elaboration of a tool to characterize the main bottlenecks of the production system and validate it in pilot companies of the meat, horticultural, dairy and bakery subsectors;
  • Creation of a good practices tool for the implementation of successful practices and easy-to-implement solutions for the optimization of productive processes in agrifood companies of meat, fruit and vegetable, dairy and bakery subsectors;
  • Workshops by region and by-product to enable companies to implement the tools.

Specific objectives:

  • Development of an innovative production management tool for the application of the technological, organizational and management systems of the productive systems in the companies of the meat, horticultural, dairy and bakery products subsectors;
  • Sensitization to the relevance of issues related to the correct planning, monitoring and management of production, of maintenance and of company resources (equipment, materials and human), hygiene and safety, times and methods, logistics among other functions;
  • Development of communication documents of good practices concerning production management;
  • To enable SMEs to implement innovative production management practices by applying the management tools available on the project platform.

Activity Results:

  • Technological tool to characterize the main bottlenecks in the management of the productive system in agrifood companies of the meat, horticultural, dairy and bakery subsectors;
  • Guide of good practices in the management of the production process of meat, vegetable, dairy and bakery subsectors;
  • 12 Workshops to train companies to implement the tools (in each of the meat, horticultural, dairy and bakery subsectors in the three operating regions: North, Center and Alentejo of Portugal).