Propuesta del sistema HACCP en el proceso de producción de refresco concentrado de la UEB “Oscar Víctor Carvajal”
Fecha
2017
Autores
Franco Herrera, Lisey
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Editor
Universidad Central "Marta Abreu" de Las Villas. Facultad de Ingeniería Mecánica e Industrial. Departamento de Ingeniería Industrial
Resumen
La unidad empresarial de base “Oscar Víctor Carvajal”, perteneciente a la empresa de Bebidas y Refrescos de Villa Clara, tiene dentro de su objeto social, la producción de refrescos concentrados envasados en pomos PET de 1.5 y 2 litros. Este producto que cuenta con una alta demanda de la población, se está viendo afectado por problemas que pueden comprometer su inocuidad. Es por ello que el objetivo de esta investigación se centra en la realización de una propuesta del sistema de Análisis de los peligros y los puntos críticos de control (HACCP). Para el desarrollo de la misma se realizó un diagnóstico a la UEB, basado en la aplicación de una lista de chequeo que responde a los requisitos establecidos en la NC ISO 22000: 2005 Sistema de gestión de la inocuidad de los alimentos. Además se utilizaron otras técnicas como son: observación directa, consulta a documentos de la entidad, diagrama de flujo de proceso, árbol de decisiones y entrevistas. Como resultado se comprobó que por la envergadura de las no conformidades detectadas, la fábrica no se encuentra en condiciones de implementar un sistema de gestión de la inocuidad, pero si se puede lograr una mejora del producto accionando sobre la propuesta del sistema HACCP, a través de la cual se identificaron los peligros significativos. Los puntos de control críticos resultantes fueron: pasteurización, envasado y tapado, además se diseñaron medidas preventivas y correctivas que garantizan la producción con mayor inocuidad.
In the management base unit “Oscar Victor Carvajal” belonging to the Business of Drinks and Sodas of Villa Clara can be found the production of concentrated sodas packed in PET 1.5 and 2 liters. This product has a very high demand in the population but, unfortunately it has being affected by the food safety management system. The objective of this investigation is to find a proposal of the System and analyzed the dangers and critical points of control (HACCP) to find a solution. For the development of this investigation a diagnosis was carried to the UEB. Based on the application of a checkup list that provides the requirements established in the NC ISO 22000: 2005 food safety management System. Other techniques were also used for this investigation, to name a few some of them are: direct eye contact observation, entity document checkup, diagram flow process, decision tree and also interviews were done. As a result, it was found and proven that because of the errors detected, the factory is not under the conditions to implement a system to the food safety management. There is an alternative found that if they achieved a better product than definitely an improvement can be proposed to the system of HACCP through which the significant dangers were identified. The results of the hazard analysis of the critical control points were: pasteurization, packed and covered operation, preventive methods and corrections. This was designed to guarantee the production of the food safety management system.
In the management base unit “Oscar Victor Carvajal” belonging to the Business of Drinks and Sodas of Villa Clara can be found the production of concentrated sodas packed in PET 1.5 and 2 liters. This product has a very high demand in the population but, unfortunately it has being affected by the food safety management system. The objective of this investigation is to find a proposal of the System and analyzed the dangers and critical points of control (HACCP) to find a solution. For the development of this investigation a diagnosis was carried to the UEB. Based on the application of a checkup list that provides the requirements established in the NC ISO 22000: 2005 food safety management System. Other techniques were also used for this investigation, to name a few some of them are: direct eye contact observation, entity document checkup, diagram flow process, decision tree and also interviews were done. As a result, it was found and proven that because of the errors detected, the factory is not under the conditions to implement a system to the food safety management. There is an alternative found that if they achieved a better product than definitely an improvement can be proposed to the system of HACCP through which the significant dangers were identified. The results of the hazard analysis of the critical control points were: pasteurization, packed and covered operation, preventive methods and corrections. This was designed to guarantee the production of the food safety management system.
Descripción
Palabras clave
Empresa de Bebidas y Refrescos, Villa Clara, UEB “Oscar Víctor Carvajal”, Industria Alimenticia, Calidad