Sistema de gestión de calidad e inocuidad alimentaria para la producción de harina de soya
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Date
2022
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Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
El presente proyecto titulado “Sistema de gestión de calidad e inocuidad alimentaria para la producción de harina de soya” tiene como objetivo dar a conocer la experiencia laboral adquirida en la empresa SEABOARD OVERSEAS PERÚ. La experiencia adquirida se orienta al área de calidad, desempeñándome como Analista de calidad, donde mi principal función es verificar el fiel cumplimiento de los procesos de producción de forma óptima siguiendo las normas de calidad y seguridad vigentes promulgados por el Estado peruano en tema de inocuidad alimentaria, higiene y salud en la producción de insumos alimentarios, ambientales, entre otras. También controlar el proceso de elaboración de la harina de soya desde su inicio hasta su ensacado y vendida a los clientes como: DON POLLO, CHIMÚ AGROPECUARIA Y TÉCNICA AVÍCOLA. Este insumo que se les venden lo utilizan para elaborar alimento para animales de granja de avícolas. Se elaboró el Sistema de Buenas Prácticas de Manufactura (BPM) y Análisis de Peligros y Puntos Críticos de Control (HACCP), mediante el Manual de Buenas Prácticas de Manufactura y Análisis de Peligros y Puntos críticos de Control, el cual fue auditado por lo clientes DON POLLO, CHIMÚ AGROPECUARIA Y TÉCNICA AVÍCOLA., los cuales de forma interna evaluaron y analizaron la línea de producción de la empresa en estudio, para realizar la auditoria. Se invitó a cada experto de calidad de cada organización para que evaluara la realidad de la empresa y las operaciones que realiza para elaborar el producto.
ABSTRACT The present project entitled "Food safety and quality management system for the production of soybean meal" aims to publicize the work experience acquired in the company SEABOARD OVERSEAS PERÚ. The experience acquired is oriented to the quality area, working as a quality analyst, where my main function is to verify the faithful compliance of the production processes in an optimal way, following the current quality and safety standard promulgated by the Peruvian state on the subject of food safety. , hygiene and health in the production of food and environmental supplies, among others, and to control the process of making soy flour from its beginning to its bagging where it is sold to customers such as: DON POLLO, CHIMU AGROPECUARIA Y TECNICA AVICOLA, the The input that is sold to them is used to make feed for poultry farm animals. The Good Manufacturing Practices System (BPM) is elaborated through the Good Manufacturing Practices Manual, which is audited by DON POLLO, CHIMU AGROPECUARIA Y TECNICA AVICOLA clients, who internally evaluated and analyzed the line of production of the company under study, to carry out the audit, each quality expert from each organization was invited to evaluate the reality of the company and the operations carried out to produce the product.
ABSTRACT The present project entitled "Food safety and quality management system for the production of soybean meal" aims to publicize the work experience acquired in the company SEABOARD OVERSEAS PERÚ. The experience acquired is oriented to the quality area, working as a quality analyst, where my main function is to verify the faithful compliance of the production processes in an optimal way, following the current quality and safety standard promulgated by the Peruvian state on the subject of food safety. , hygiene and health in the production of food and environmental supplies, among others, and to control the process of making soy flour from its beginning to its bagging where it is sold to customers such as: DON POLLO, CHIMU AGROPECUARIA Y TECNICA AVICOLA, the The input that is sold to them is used to make feed for poultry farm animals. The Good Manufacturing Practices System (BPM) is elaborated through the Good Manufacturing Practices Manual, which is audited by DON POLLO, CHIMU AGROPECUARIA Y TECNICA AVICOLA clients, who internally evaluated and analyzed the line of production of the company under study, to carry out the audit, each quality expert from each organization was invited to evaluate the reality of the company and the operations carried out to produce the product.
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Keywords
Calidad, Inocuidad alimentaria, Buenas Prácticas de Manufactura, Auditoría, HACCP, Requisitos legales