Diseño de un plan de procedimientos operativos de la empresa La Pescadería Barú; basados en el decreto 3075 de 1997.

Abstract

In this research project, the design of an operating procedures plan (OPP) was carried out to improve manufacturing practices in the company La Pescadería Barú. For this, first, an analysis of the current situation was carried out using a diagnostic tool based on the guidelines described in Chapter VII Decree 3075 of 1997, which yielded a percentage of compliance in the category’s storage, transportation, distribution and marketing of 40, 75, 50 and 66.5 respectively. Next, the identification of weaknesses or opportunities for improvement was carried out through a SWOT analysis, where it was found that the owner and the staff were unaware of the regulations studied, shortage of drinking water, inadequate waste management, absence of documentation of procedures carried out and Inadequate distribution of areas inside the point of sale. Finally, the PPO and an improvement implementation plan were designed in which the cleaning and disinfection POs, waste management POs, drinking water supply POs, PEPS Method, product preservation method and performance of a training plan.