Bibliographic citations
Castilla, L., Jiménez, L. (2016). Plan HACCP y control estadístico para la línea de granos de cacao (Theobroma cacao) de la empresa Cacao Perú [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2656
Castilla, L., Jiménez, L. Plan HACCP y control estadístico para la línea de granos de cacao (Theobroma cacao) de la empresa Cacao Perú [Tesis]. : Universidad Nacional Agraria La Molina; 2016. https://hdl.handle.net/20.500.12996/2656
@misc{sunedu/3013277,
title = "Plan HACCP y control estadístico para la línea de granos de cacao (Theobroma cacao) de la empresa Cacao Perú",
author = "Jiménez Huamaní, Luz Mercedes",
publisher = "Universidad Nacional Agraria La Molina",
year = "2016"
}
The work of degree was developed in the company COCOA PERU S.A.C., which was designed to develop a HACCP plan for the line of cocoa beans, which allows us to ensure the safety of the product in question, and to establish a Statistical Process Control in the drying of cocoa beans to determine the variation of the percentage moisture as well as the ability of the process. The diagnosis and evaluation of the company started with the implementation of the checklist of the requirements of hygiene in plant and List of documentary verification of the prerequisites of the HACCP system whose results indicated values of regular (84,9 percent, 73 of 86 points) and requires improvement (73,8 percent, 62 of 84 points) respectively. With the information obtained from the corresponding analysis was carried out by applying the tools of quality: storm of ideas and selection matrix problems in which you identified the following main problems: the company does not have an effective system of food safety and not statistical controls are used in the process by which design the HACCP Plan and statistical process control. The HACCP Plan whose aim is to produce a safe through the control of the Critical control points CCPs (stage of drying and storage of finished product), and statistical process control for the drying stage of cocoa beans whose variable measured was the humidity, which obtained a value of 7,28 ± 0,15 percent, variability of 2,02 percent and a Cpk of 0,68.
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