Gestión de la Producción Agroindustrial

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Subject: search.filters.subject.HACCP

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    Análisis de riesgos y puntos críticos (HACCP) para aseguramiento de la calidad en la línea de productos cárnicos cocidos elaborados en la Fundación Unión de Organizaciones Campesinas de Salinas FUNORSAL del cantón Guaranda
    (Universidad Técnica de Ambaro. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-10) Mejía Sánchez, Genda del Consuelo; Santamaría Díaz, Edwin César
    The present work proposed a Hazard Analysis and Critical Control Points (HACCP) system for the line of cooked meat products elaborated in the Union Foundation of Farmer Organizations of Salinas, FUNORSAL, of Guaranda city that allows the assurance of the quality of its products in order to obtain better opportunities in the market reducing their percentage of returns. It began with a diagnosis of pre-requisites such as Good Manufacturing Practices and Standard Operating Procedures in addition to HACCP, after which the strategies were implemented through the development of procedures, records and instructions and the twelve steps of HACCP applied in the plant. The documentary part of HACCP was made 100%; while in plant implementation went from 0% to 50%; which allowed the decrease of the returns of the products from 2% to 0.9%.
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    Implementación del análisis de riesgos y puntos críticos de control HACCP en los procesos de cosecha y poscosecha de Astromelia (Robustinae Solaris) de la asociación de artesanos y productores agropecuarios Astromelias Puganza ASTROPUGAN
    (Universidad Técnica de Ambaro. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-05) Manotoa Rodríguez, Antonio David; Curay Quispe, Segundo Euclides
    The project was developed with the purpose of finding alternatives to control the risks and the critical points in the processes of harvest and post-harvest of Astromelias in the association "Astropugan", embodied in a Manual that will be used as a basic tool so that the floricultur obtains to obtain Astromelia flowers of excellent characteristics that meet all the requirements of quality and the multiple demands of the market taking control and monitoring adapted to their critical points. It was necessary to evaluate each process through the Ecuadorian Technical Norm FlorEcuador, finding as a result that the risks that most affect are biological and that the highest percentage of non-compliance is the management of water and waste generated during production processes. In addition, an analysis of each of the sub-processes of harvest and postharvest was carried out, in which the existence of dead times, generation of large amounts of residues as plant material, moisturizing solutions with high content of chemical residues, Which do not have a single chemical treatment before pouring into the drains causing environmental pollution.
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    Diseño de un Sistema de gestión de inocuidad alimentaria bajo la Norma ISO 22000:2005 para la planta procesadora de quinua de la Corporación de Productores y Comercializadores Orgánicos Bio Taita Chimborazo, COPROBICH
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-01) Andrade Albán, María José; Sánchez Vélez, Silvia Janneth
    The present document aims to establish a Security standard, for which a management safety system has been designed based in the ISO 22000:2005 International Standard by means of the integration of different handbooks, procedures and enforcements that shape the activities that are execute in the quinoa processing floor of Bio Taita Chimborazo organic Marketers and Producers Corporation, “COPROBICH”, the implementation of this system will constitute a key that opens the possibility of getting into international markets in an effective and efficient way. The development of this work started with a diagnostic evaluation of the company´s actual situation, for which a Test based on the ISO 22000:2005 International Standard was applied; the result threw a fulfillment percentage equal to 12. Afterward a documental system was structured according to the prerequirement programs that the ISO 22000:2005 International Standard stablishes. HACCP plan was outlined starting with the conformation of a safety group and the hazard analysis and critical control points of one and each of the stages that the procedure includes and organic quinoa commercialization, wherewith the test applied increased on a 52% of the fulfillment.
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    Análisis de riesgos y puntos críticos de control (HACCP) para aseguramiento de la calidad del queso frresco de la planta procesadora láctea de la Estación Experimental Tunshi, provincia de Chimborazo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-01) Sánchez Herrera, Tatiana Elizabeth; Salazar Velasco, Rolando Xavier
    The research proposes a system of Hazard Analysis and Critical Control Points aimed at strengthening the Processing Plant Experimental Tunshi Station in delivering quality products to consumers, ensuring that the product to be consumed, not present any risk (physical, biological, chemical) health; arriving to the consumer after the controlled production processes. Plant faces several problems hazard analysis and critical points to identify was necessary to apply diagnostic tools, such as survey and evaluation of the Standard HACCP, the same that was divided into two groups resulting in or compliance with 76 07 % of group 1 (installations and buildings) and the second group a fulfillment of 62.22% (manipulator Personal and operating conditions) due to noncompliance with inadequate sanitary facilities, conditions doors and windows, utensil, u object premium , lack of identification of the critical points in each production process.
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    La inocuidad alimentaria y la influencia en la demanda de papas chips producidas por La Asociación Señor De La Buena Esperanza
    (2014) Egas Núñez, Pablo Esteban
    La investigación realizada sobre: La Inocuidad Alimentaria y la Influencia en la Demanda de Papas Chips Producidas por la Asociación Señor de la Buena Esperanza , tiene como objetivo general profundiza la inocuidad alimentaria para mejorar la demanda de la Asociación y cumplir con la normativa de control sanitario. Mediante la aplicación de las herramientas de este estudio la empresa garantiza que los productos son inocuos para el consumidor. De igual forma al seguir los lineamientos y herramientas, se logran ventajas en cuanto a su demanda, mermas, costos y para guiar a la empresa hacia un manejo de planes estratégicos. Mediante este proyecto se logró establecer con plan HACCP con lo que se pudo determinar los puntos críticos de control y mediante esta herramienta toda empresa puede determinar en qué punto de su proceso debe tener los mayores controles y establecer registros para mantener sus procesos estandarizados y libres de contaminación.