Propuesta de mejora de los puntos críticos de control identificados durante el proceso de elaboración de la lechona en la fábrica Thiago’s
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Date
2021-11-25
Authors
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Publisher
Universidad Antonio Nariño
Campus
Program
Degree obtained
Document type
COAR type
http://purl.org/coar/resource_type/c_7a1f
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Abstract
The safety of food within the agri-food chain is a responsibility of all the participating links
and even more so for the final link, which is the consumer, who must demand that the
preparation of food is suitable and does not represent a risk to human health. This degree project
was carried out from the premise of elaborating and producing food in optimal conditions for
human consumption, for this reason the HACCP method was used to generate a greater
commitment on the part of the operators and the owner, in guaranteeing the compliance with the
aspects of Resolution 2674 of 2013 in Lechoneria Thiago`s.
For this, an initial diagnosis of the factory was carried out with the help of tools such as the
checklist, which made it possible to determine the percentage of compliance of the factory, with
respect to the aforementioned resolution; Subsequently, the factors that influence noncompliance were analyzed and identified through a fishbone diagram, during the development of
the work it was necessary to develop the flow diagram of the production process, which allowed
determining the risks, dangers and critical control points, to establish their critical limits and to
be able to generate improvement actions to achieve sanitary compliance in accordance with
current regulations, the completion of this work would be impossible without the participation
and accompaniment of the operators through the surveys carried out, as well as their owner