Citas bibligráficas
Aucca, M., Yabar, K. (2022). Implementación del sistema de análisis de peligros y puntos críticos de control para incrementar la inocuidad en la producción de cerveza artesanal en la Cervecería Yawar S.A.C. Calca, 2021 [Universidad Andina del Cusco]. https://hdl.handle.net/20.500.12557/4840
Aucca, M., Yabar, K. Implementación del sistema de análisis de peligros y puntos críticos de control para incrementar la inocuidad en la producción de cerveza artesanal en la Cervecería Yawar S.A.C. Calca, 2021 []. PE: Universidad Andina del Cusco; 2022. https://hdl.handle.net/20.500.12557/4840
@misc{renati/1127467,
title = "Implementación del sistema de análisis de peligros y puntos críticos de control para incrementar la inocuidad en la producción de cerveza artesanal en la Cervecería Yawar S.A.C. Calca, 2021",
author = "Yabar Durand, Keval Jain",
publisher = "Universidad Andina del Cusco",
year = "2022"
}
CERVECERIA YAWAR SAC, is intended for the production of craft beer, where risks of chemical, physical and biological contamination were identified, which leads to not achieving a safe final product with the necessary quality, for this reason an Analysis and Analysis plan was carried out. Critical Control Points (HACCP) that allow the company to control the entire beer production process; For this, Critical Control Points (CCP) and contamination factors were identified. To implement a HACCP Plan, it is necessary to have the prerequisites: The Manual of Good Manufacturing Practices and Standardized Sanitation Operating Procedures, which were designed and implemented, in order to facilitate the implementation of the HACCP plan and guarantee safety in production. of beer brewed by the company. First, a situational diagnosis of the company was carried out, an evaluation required by RD N 063-2013-DIGESA-SA was also carried out. "Inspection of technical sanitary conditions of establishments, food processors, various and beverages" finding that the company complies with a score of 28% according to the requirements requested by DIGESA and after implementation a score of 72% was obtained. For the application of the HACCP system, we followed the 12 steps and 7 principles stipulated in Ministerial Resolution No. 449-2006 / MINSA, likewise feedback was made of the controls of the CCPs where it was observed that thanks to the implementation they comply with the established. After that, the impact of the implementation of the Hazard Analysis and Critical Points Control System (HACCP) was evaluated on the improvement of safety, the comparison of the results before and after implementation was obtained, considering the compliance index HACCP prerequisites from 12% to 76%. The company also made many improvements in the establishment and the sanitary registration of the product was obtained.
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