Por favor, use este identificador para citar o enlazar este ítem: http://dspace.udla.edu.ec/handle/33000/8942
Tipo de material : masterThesis
Título : Diseño de un sistema de gestión de inocuidad alimentaria basada en programas de pre-requisitos para una empresa de dulces tradicionales
Autor : Obando Revelo, Geovanny del Carmen
Tutor : Almeida Streitwieser, Valeria Clara
Fecha de publicación : 2018
Editorial : Quito: Universidad de las Américas, 2018
Citación : Obando Revelo, G. C. (2018). Diseño de un sistema de gestión de inocuidad alimentaria basada en programas de pre-requisitos para una empresa de dulces tradicionales (Tesis de maestría). Universidad de las Américas, Quito.
Resumen : El objetivo general del presente trabajo es el diseño de un sistema de gestión de la inocuidad de los alimentos que elabora la empresa Agroindustria LCM cía. Ltda., que se dedica a la elaboración de dulces de leche y otros dulces tradicionales...
Descripción : The general objective of this work is the design of a food safety management system developed by Agroindustria LCM Cía. Ltda (Co. Ltd.) which is an company dedicated to the production of milk caramel and other traditional sweets. Considering the pre-requisites established in the technical health regulations of ARCSA (National Health Regulation, Control, and Surveillance Agency) 067-GGG-2015, Title II, Chapter II and ISO 22000: 2005 part 7.2, an initial diagnostic audit was carried out, for which a list of requirements was prepared. Based on the findings, the programs required for the company were established and we continued with the documentation, which allowed to obtain the manual of good manufacturing practices. For this manual, the Company declared its safety policy and objectives which were the basis for determining management indicators, as well as their calculation and goal to be achieved for each one of them. As a process of improvement of the safety management system, control of operations was taken as a base program, due to the recurring claim on the part of the customers regarding the variability of the consistency and color of the pastry confection, for this the DMAIC methodology was applied. We proceeded to define the process and product control variables, with the data obtained in a period of two months that made the analysis of process capacity among others. We analyzed the causes of the problems that have arisen and the effects that may occur in the product due to lack of control. Subsequently improvements were planned to be applied to improve or minimize the quality defects in the final product.
URI : http://dspace.udla.edu.ec/handle/33000/8942
Aparece en las colecciones: Maestría en Agroindustria con Mención en Calidad y Seguridad Alimentaria

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