Propuesta de aplicación del sistema HACCP en el proceso de producción de pasta de tomate en la fábrica productora de frutas y vegetales en conservas ¨Reinado¨
Fecha
2018
Autores
Rodríguez Santos, Marotxi
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Editor
Universidad Central ‘‘Marta Abreu’’ de Las Villas. Facultad de Ingeniería Mecánica e Industrial. Departamento de Ingeniería Industrial
Resumen
La investigación que se presenta se realiza en la fábrica destinada a la producción de frutas y vegetales en conservas ¨Reinado¨,ubicada en el municipio Cifuentes de la provincia Villa Clara. Esta organización considera a la pasta o concentrado de tomate su producto distintivo y actualmente su producción se está viendo afectada por problemas que pueden comprometer su inocuidad; por tal razónelestudioposee como objetivo proponer el sistema de Análisis y puntos críticos de control, con el fin de identificar, gestionar y prever los efectos negativos en el proceso.Para cumplir este propósito se emplean técnicas que facilitan la recolección y análisis de la información entre las que destacan: revisión de documentos, observación directa, entrevistas, listas de chequeo, árbol de decisión, Análisis de Peligros y Puntos Críticos de Controly el diagrama de flujo.El estudio se estructura en dos capítulos, en el primero se realiza una revisión bibliográfica que abarca los principales conceptos, definiciones y procedimientos relacionados con la inocuidad en la industria alimenticia, en el caso específico de la elaboración de productos en conservas, mientras que en el segundo se realiza un diagnóstico de la situación actual de la organización y luego se aplica la herramientaseleccionada. Como principales resultados se destacan la definición de los puntos críticos de control, el diseño de las medidas preventivas y/o correctivas en caso necesario; así como su correspondiente sistema de vigilancia. Además, se desarrolla una base para la documentación del sistema.
The investigation that is presented is carried out in the factory dedicated to the production of fruits and vegetables in preserves ¨Reinado¨, located in the municipality Cifuentes of the county Villa Clara. This organization considers to the pasta or concentrated of tomato its distinctive product and at the moment its production is being affected by problems that can commit its safety; for such a reason the study possesses as objective to propose the system of Analysis and critical points of control, with the purpose of identifying, to negotiate and to foresee the negative effects in the process. To complete this purpose, technical that facilitate the gathering and analysis of the information among those that highlight: revision of documents, direct observation, you interview, clever of checkup, tree of decision, Analysis of Dangers and Critical Points of Control and the diagram of floware used. The study is structured in two chapters, in the first one he/she is carried out a bibliographical revision that embraces the main concepts, definitions and procedures related with the safety in the nutritious industry, in the specific case of the elaboration of products in preserves, while in the second he/she is carried out a diagnosis of the current situation of the organization and then the selected procedure is applied. As main results they stand out the definition of the critical points of control, the design of thepreventive measures and corrections should the need arise; as well as their corresponding system of surveillance. Also, a base is developed for the documentation of the system.
The investigation that is presented is carried out in the factory dedicated to the production of fruits and vegetables in preserves ¨Reinado¨, located in the municipality Cifuentes of the county Villa Clara. This organization considers to the pasta or concentrated of tomato its distinctive product and at the moment its production is being affected by problems that can commit its safety; for such a reason the study possesses as objective to propose the system of Analysis and critical points of control, with the purpose of identifying, to negotiate and to foresee the negative effects in the process. To complete this purpose, technical that facilitate the gathering and analysis of the information among those that highlight: revision of documents, direct observation, you interview, clever of checkup, tree of decision, Analysis of Dangers and Critical Points of Control and the diagram of floware used. The study is structured in two chapters, in the first one he/she is carried out a bibliographical revision that embraces the main concepts, definitions and procedures related with the safety in the nutritious industry, in the specific case of the elaboration of products in preserves, while in the second he/she is carried out a diagnosis of the current situation of the organization and then the selected procedure is applied. As main results they stand out the definition of the critical points of control, the design of thepreventive measures and corrections should the need arise; as well as their corresponding system of surveillance. Also, a base is developed for the documentation of the system.
Descripción
Palabras clave
Inocuidad de los Alimentos, Gestión de Riesgos, Control de Calidad, Manipulación de Alimentos, Industria Alimentaria