Diseño del SGA y SSO en la producción de conservas de pescado, línea cocidos de la fábrica Don Fernando S.A.C.
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Date
2023
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Universidad Nacional de Trujillo
Abstract
En el diseño del Sistema de Gestión Ambiental (SGA) y de Seguridad y Salud Ocupacional (SSO) en la producción de conservas de pescado, línea de cocidos de la fábrica Don Fernando S.A.C. el tipo de investigación aplicada es prospectiva, recopilando información con un propósito específico; transversal por que la información tomada fue en un momento y no se siguió la evolución del fenómeno y descriptiva por que se trabajó con una población específica, describiendo el fenómeno, pero sin hacer modificaciones durante el proceso.
En el método de investigación se le dio un enfoque cuantitativo ya que se plantea la hipótesis de que; el diseño del SGA y SSO se puede realizar teniendo en cuenta los apartados de la norma ISO 14001:2004 y del estándar OHSAS 18001:2007, que obedecen a una misma estructura y cuya implementación permitirán reducir los niveles de contaminación e índices de accidentabilidad en la línea de cocidos de producción de conservas de pescado de la fábrica Don Fernando S.A.C.
Los pasos previos muy importantes para el diseño del sistema de gestión, fue contar con el compromiso y el liderazgo de la alta dirección; establecer a los responsables de la norma ISO 14001 y el estándar OHSAS 18001; definir el alcance de la gestión y realizar la divulgación de las normas en todos los niveles de la organización.
Antes de realizar el diseño propiamente dicho se realizó un diagnóstico del nivel de cumplimiento de la empresa con respecto a los sistemas de gestión ambiental o de SSO, con respecto a la norma ISO 9001:2004 y el estándar OHSAS 18001:2007; resultando un nivel de cumplimiento del 23,4% y 21,3% respectivamente que es considerado deficiente, según la escala de calificación propuesta en la investigación.
Con el diagnóstico realizado se determinó que la fábrica no contaba con un SGA y SSO, entonces se procedió a proponer la política ambiental y de SSO de la cual se desplegaron los objetivos y metas para la gestión de riesgos.
En el diseño del SGA y SSO se tuvo en cuenta el enfoque por procesos y el ciclo de mejora continua, elaborando los documentos de gestión como el Plan Anual de SSO y Ambiente, el programa de capacitaciones, el Programa Anual de SSO y Ambiente, el plan de contingencia ante emergencias, así también se elaboró el Reglamento Interno de SSO y Ambiente para el cumplimento de los objetivos y metas de acuerdo a la política.
Con lo que se puede inferir que se reducirán los riesgos ambientales y de SSO.
In the design of the Environmental Management System (EMS) and Occupational Health and Safety (OHS) in the production of canned fish, cooked line of the Don Fernando S.A.C. factory. The type of applied research is prospective, collecting information for a specific purpose; transversal because the information was taken at a time and the evolution of the phenomenon was not followed and descriptive because it worked with a specific population, describing the phenomenon, but without making modifications during the process. In the research method, a quantitative approach was given since it is hypothesized that; The design of the EMS and SSO can be carried out taking into account the sections of the ISO 14001:2004 standard and the OHSAS 18001:2007 standard, which obey the same structure and whose implementation will allow reducing pollution levels and accident rates in the cooked canned fish production line at the Don Fernando S.A.C factory. The very important previous steps for the design of the management system were to have the commitment and leadership of senior management; establish those responsible for the ISO 14001 standard and the OHSAS 18001 standard; define the scope of management and disseminate the standards at all levels of the organization. Before carrying out the design itself, a diagnosis of the company's level of compliance with environmental or SSO management systems was carried out, with respect to the ISO 9001:2004 standard and the OHSAS 18001:2007 standard; resulting in a compliance level of 23.4% and 21.3% respectively, which is considered deficient, according to the rating scale proposed in the research.. With the diagnosis carried out, it was determined that the factory did not have an EMS and SSO, then the environmental and SSO policy was proposed, from which the objectives and goals for risk management were deployed. In the design of the EMS and OHS, the process approach and the continuous improvement cycle were taken into account, preparing management documents such as the Annual OHS and Environment Plan, the training program, the Annual OHS and Environment Program, the emergency contingency plan, and the Internal OHS and Environment Regulations were also prepared to meet the objectives and goals in accordance with the policy.
In the design of the Environmental Management System (EMS) and Occupational Health and Safety (OHS) in the production of canned fish, cooked line of the Don Fernando S.A.C. factory. The type of applied research is prospective, collecting information for a specific purpose; transversal because the information was taken at a time and the evolution of the phenomenon was not followed and descriptive because it worked with a specific population, describing the phenomenon, but without making modifications during the process. In the research method, a quantitative approach was given since it is hypothesized that; The design of the EMS and SSO can be carried out taking into account the sections of the ISO 14001:2004 standard and the OHSAS 18001:2007 standard, which obey the same structure and whose implementation will allow reducing pollution levels and accident rates in the cooked canned fish production line at the Don Fernando S.A.C factory. The very important previous steps for the design of the management system were to have the commitment and leadership of senior management; establish those responsible for the ISO 14001 standard and the OHSAS 18001 standard; define the scope of management and disseminate the standards at all levels of the organization. Before carrying out the design itself, a diagnosis of the company's level of compliance with environmental or SSO management systems was carried out, with respect to the ISO 9001:2004 standard and the OHSAS 18001:2007 standard; resulting in a compliance level of 23.4% and 21.3% respectively, which is considered deficient, according to the rating scale proposed in the research.. With the diagnosis carried out, it was determined that the factory did not have an EMS and SSO, then the environmental and SSO policy was proposed, from which the objectives and goals for risk management were deployed. In the design of the EMS and OHS, the process approach and the continuous improvement cycle were taken into account, preparing management documents such as the Annual OHS and Environment Plan, the training program, the Annual OHS and Environment Program, the emergency contingency plan, and the Internal OHS and Environment Regulations were also prepared to meet the objectives and goals in accordance with the policy.
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Keywords
SGA, SSO, Conservas de pescado, Empresa pesquera, Seguridad, Política ambiental