Aplicación de un procedimiento para la gestión de riesgos en el proceso productivo sacrificio de cerdos y obtención de bandas, piezas, carnes y vísceras
Fecha
2018
Autores
Hurtado Torres, Heidy Zoila
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Central ‘‘Marta Abreu’’ de Las Villas. Facultad de Ingeniería Mecánica e Industrial. Departamento de Ingeniería Industrial
Resumen
La presente investigación se desarrolla en la UEB Matadero e Salamina perteneciente a la Empresa cárnica de Villa Clara, con el objetivo de aplicar un procedimiento de gestión de los riesgos para la calidad en el proceso productivo sacrificio de cerdos y obtención de bandas, piezas, carnes y vísceras, para contribuir a detectar, evaluar y controlar las fallas y sus efectos en la calidad del producto. Para cumplir este objetivo se hace necesaria la utilización de técnicas de observación directa, entrevistas, consulta de documentos, trabajo con expertos y Análisis Modal de Fallos y Efectos, entre otras que contribuyen a dar veracidad a los resultados. La investigación se estructura en dos capítulos, en el primero se realiza un análisis bibliográfico sobre la gestión de riesgos, que facilita la selección del procedimiento de (Escoriza Martínez 2010) que por sus características es aplicable al proceso productivo sacrificio de cerdos y obtención de bandas, piezas, carnes y vísceras. Los principales resultados se concentran en la identificación de los riesgos que afectan la calidad del proceso determinando para cada falla su causa y efecto, elementos que contribuyen a desarrollar una propuesta de medidas preventivas para perfeccionar dicho proceso.
The present investigation is developed in the UEB Matadero e Salamina belonging to the Meat Company of Villa Clara, with the objective of applying a risk management procedure for the quality in the productive process slaughtering pigs and obtaining bands, pieces, meats and viscera, to help detect, evaluate and control failures and their effects on product quality. To meet this objective it is necessary to use techniques of direct observation, interviews, consultation of documents, work with experts and Modal Analysis of Faults and Effects, among others that contribute to give accuracy to the results. The research is divided into two chapters, the first is a bibliographic analysis on risk management, which facilitates the selection of the procedure (Escoriza Martínez 2010) which, due to its characteristics, is applicable to the productive process, slaughtering pigs and obtaining bands. , pieces, meats and guts. The main results are concentrated in the identification of the risks that affect the quality of the process determining for each failure its cause and effect, elements that contribute to develop a proposal of preventive measures to perfect this process.
The present investigation is developed in the UEB Matadero e Salamina belonging to the Meat Company of Villa Clara, with the objective of applying a risk management procedure for the quality in the productive process slaughtering pigs and obtaining bands, pieces, meats and viscera, to help detect, evaluate and control failures and their effects on product quality. To meet this objective it is necessary to use techniques of direct observation, interviews, consultation of documents, work with experts and Modal Analysis of Faults and Effects, among others that contribute to give accuracy to the results. The research is divided into two chapters, the first is a bibliographic analysis on risk management, which facilitates the selection of the procedure (Escoriza Martínez 2010) which, due to its characteristics, is applicable to the productive process, slaughtering pigs and obtaining bands. , pieces, meats and guts. The main results are concentrated in the identification of the risks that affect the quality of the process determining for each failure its cause and effect, elements that contribute to develop a proposal of preventive measures to perfect this process.
Descripción
Palabras clave
Gestión de Riesgos, UEB Matadero de Salamina, Empresa Cárnica, Villa Clara, Proceso Productivo, Producción de Alimentos, Control de Calidad