Gestión de calidad e inocuidad en la Empresa de Productos Lácteos Sagua
Fecha
2017
Autores
Tejerina Delgado, Rubén
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Editor
Universidad Central "Marta Abreu" de Las Villas. Facultad de Química Farmacia. Departamento de Ingeniería Química
Resumen
El presente trabajo está dirigido al diseño y posterior implantación del Sistema de Gestión de Calidad e Inocuidad sobre la base de las normas de calidad cubanas en la Empresa de Productos Lácteos Pasteurizadora Sagua con la finalidad de lograr niveles de calidad e inocuidad superiores y eliminar o reducir los impactos significativos que se originan durante la producción y manipulación de los productos lácteos; así como para tomar las acciones correctivas y preventivas correspondientes.
Se realiza un análisis bibliográfico de la experiencia nacional e internacional de los diferentes modelos existentes para la implementación de los Sistemas de Gestión de Calidad e Inocuidad y se aplica los prerrequisitos y principios básicos del sistema APPCC
Se muestra el resultado del diagnóstico inicial en la Empresa Láctea Pasteurizadora Sagua donde se detallan las principales dificultades encontradas y los incumplimientos de las normas. Se identifican y analizan los peligros, se determinan los puntos críticos de control y sus límites críticos; también se realiza el monitoreo y se proponen acciones correctivas.
Finalmente se propone un plan de medidas con el fin de eliminar el impacto del proceso productivo y la manipulación en la calidad e inocuidad de los productos lácteos elaborados.
The present work is directed to the design and subsequent implementation of the Quality and Safety Management System based on the Cuban quality standards in the Dairy Company Pasteurizadora Sagua in order to achieve higher levels of quality and safety and eliminate or reduce the significant impacts that arise during the production and handling of dairy products; as well as to take the corresponding corrective and preventive actions. A bibliographic analysis of the national and international experience of the different existing models for the implementation of the Quality and Safety Management Systems is carried out and the prerequisites and basic principles of the HACCP system are applied The result of the initial diagnosis is shown in the Milk Pasteurizadora Sagua, where the main difficulties encountered and the breach of the rules are detailed. Hazards are identified and analyzed, critical control points and critical limits are determined; monitoring is also performed and corrective actions are proposed. Finally, a plan of measures is proposed in order to eliminate the impact of the production process and the manipulation of the quality and safety of processed dairy products.
The present work is directed to the design and subsequent implementation of the Quality and Safety Management System based on the Cuban quality standards in the Dairy Company Pasteurizadora Sagua in order to achieve higher levels of quality and safety and eliminate or reduce the significant impacts that arise during the production and handling of dairy products; as well as to take the corresponding corrective and preventive actions. A bibliographic analysis of the national and international experience of the different existing models for the implementation of the Quality and Safety Management Systems is carried out and the prerequisites and basic principles of the HACCP system are applied The result of the initial diagnosis is shown in the Milk Pasteurizadora Sagua, where the main difficulties encountered and the breach of the rules are detailed. Hazards are identified and analyzed, critical control points and critical limits are determined; monitoring is also performed and corrective actions are proposed. Finally, a plan of measures is proposed in order to eliminate the impact of the production process and the manipulation of the quality and safety of processed dairy products.
Descripción
Palabras clave
Empresa de Productos Lácteos Pasteurizadora, Sagua, Productos Lácteos, Control de la Inocuidad