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http://dspace.udla.edu.ec/handle/33000/13054| Tipo de material : | bachelorThesis |
| Título : | Diseño del plan de inocuidad basado en la norma BCR packaging, en la línea de producción del “pote 90g” en la empresa Empaqplast |
| Autor : | Larco Sumbana, Roberto Andrés |
| Tutor : | Posso Reyes, Darío Miguel |
| Palabras clave : | PROCESOS PRODUCTIVOS;INOCUIDAD DEL PRODUCTO;CONTROL DE CALIDAD;BIENESTAR DEL CONSUMIDOR |
| Fecha de publicación : | 2020 |
| Editorial : | Quito: Universidad de las Américas, 2020 |
| Citación : | Larco, R. (2020). Diseño del plan de inocuidad basado en la norma BCR packaging, en la línea de producción del “pote 90g” en la empresa Empaqplast (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El presente proyecto tiene como objetivo el diseñar un plan de inocuidad basado en la norma BRC Packaging, en la línea de producción “Pote 90 gramos” en la empresa Empaqplast... |
| Descripción : | The present project aims at designing a safety plan based on the BRC Packaging standard, in the "Pot 90g" production line at Empaqplast company. For this purpose, a reengineering of the production and support processes was carried out. Initially, the company's process map was reviewed in order to identify the areas that will intervene in the implementation of the standard. After this, a correspondence matrix was created, in which all the clauses were detailed to determine the percentage of participation of the different areas. Taking into account that the company is certified in ISO9001:2015, it was compared with BRC Packaging V.6 by means of a table, thus obtaining the current situation of the organization. In order to carry out the risk assessment, a HACCP plan and a HARA team were created, which is made up of the process leaders of the different areas involved in the implementation of the standard. The information was collected by means of flow charts, detailing each of the process specifications, to later analyze the possible risks within the production lines. Once the Critical Control Points (CCP) had been determined, the HACCP bread was created, and control measures were defined to minimize risks. Finally, to establish the product protection plan, procedures, instructions and records were created in compliance with each of the specifications of the clauses of the BRC Packaging standard. With the purpose of guaranteeing the quality, security and legality of the product, to achieve the certification in this norm. Through a summary table of the project's progress, the compliance with the schedule established by the company for the implementation was evidenced. |
| URI : | http://dspace.udla.edu.ec/handle/33000/13054 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2020-47.pdf | 4,66 MB | Adobe PDF | Visualizar/Abrir |
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