Por favor, use este identificador para citar o enlazar este ítem: http://dspace.udla.edu.ec/handle/33000/9328
Tipo de material : masterThesis
Título : Diseño de un plan de mejora para la planta de elaboración de productos lácteos Industria Lechera Carchi, basado en análisis de peligros y puntos de control críticos
Autor : Pantoja Rodríguez, Diego Javier
Tutor : Ortín Hernández, José Ignacio
Palabras clave : INDUSTRIA ALIMENTICIA;LÁCTEOS;CONTROL DE CALIDAD;CONTROL DE PROCESOS;PROCESO DE PRODUCCIÓN
Fecha de publicación : 2018
Editorial : Quito: Universidad de las Américas, 2018
Citación : Pantoja Rodríguez, D. J. (2018). Diseño de un plan de mejora para la planta de elaboración de productos lácteos Industria Lechera Carchi, basado en análisis de peligros y puntos de control críticos (Tesis de maestría). Universidad de las Américas, Quito.
Resumen : Con esta investigación se busca especificar la importancia del HACCP, basados en la identificación, evaluación y control de los peligros asociados a los alimentos que puedan afectar la salud de los consumidores...
Descripción : This research seeks to specify the importance of HACCP, based on the identification, evaluation and control of the hazards associated with food that may affect the health of consumers. Something very important to consider is that each time that food products are prepared, they run the risk of suffering some type of contamination, which can occur due to physical, chemical and / or biological hazards. The design of this plan is focused on the company Industria Lechera Carchi, a factory where dairy products are made. Food safety systems are focused on providing tools to identify problems in production processes and to have the necessary elements to control potential hazards. The 73.13percent compliance with the requirements of the NTC 5830 standard is due to the fact that the plant already has BPM certification for about a year, having part of the prerequisites developed and approved by the companys technical staff. An action plan was made to cover the breach of 36.87 percent of the missing requirements, according to the NTC 5830 standard. This research proposes the development of a manual with the application of the HACCP system, developing specific tasks such as: establishing the HACCP team, describing the product, identifying the use to which the product has to be destined, developing a product flow diagram, verifying flow diagram in place, identify and analyze hazards, determine critical control points, establish critical limits for each CCP, establish surveillance procedure, establish corrective measures, verify the HACCP plan, maintain records. The reference of the NTC (Colombian Technical Standard) 5830: Requirements for the Hazard Analysis and HACCP Critical Control Points is used for the realization of this work, given that in Ecuador there is no specific HACCP regulation, and will apply following the order of the following activities: Activity 1: Through an initial diagnosis, the degree of compliance with NTC 5830 was evaluated. Activity 2: Obtain a score and categorization of the requirements according to the norm NTC 5830. Activity 3: Establish the documents (procedures, formats, instructions, manuals, etc.) necessary for compliance with the requirements of NTC 5830. Activity 4: Propose strategies through an action plan for the missing requirements, according to the NTC 5830.
URI : http://dspace.udla.edu.ec/handle/33000/9328
Aparece en las colecciones: Maestría en Agroindustria con Mención en Calidad y Seguridad Alimentaria

Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
UDLA-EC-TMACSA-2018-07.pdf5,05 MBAdobe PDFVisualizar/Abrir


Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons Creative Commons