Citas bibligráficas
García, E., Morey, A. (2025). Propuesta de implementación del sistema HACCP para el control de la calidad en una empresa exportadora de mango – Sullana, 2023 [Tesis, Universidad Privada Antenor Orrego]. https://hdl.handle.net/20.500.12759/55971
García, E., Morey, A. Propuesta de implementación del sistema HACCP para el control de la calidad en una empresa exportadora de mango – Sullana, 2023 [Tesis]. PE: Universidad Privada Antenor Orrego; 2025. https://hdl.handle.net/20.500.12759/55971
@misc{renati/1344915,
title = "Propuesta de implementación del sistema HACCP para el control de la calidad en una empresa exportadora de mango – Sullana, 2023",
author = "Morey Barría, Antonio Mateo",
publisher = "Universidad Privada Antenor Orrego",
year = "2025"
}
This research has as general objective, the propose a HACCP system for quality control in the mango process in an agro-exporting company, in order to reduce the percentage of defective products. First of all, a study was conducted on the amount of discarded fruit from the 2022 - 2023 season, where it was determined that the amount of defective fruit was 7.43%. Through a control chart it was observed that there is a lack of control during the process, showing that the workers have inefficiencies during the development of their functions to reduce the hazards that affect the safety of the fruit, which is why the implementation of a Hazard Analysis and Critical Control Point (HACCP) system was proposed. For the implementation proposal, an interview was conducted to find out the company's flaws, in addition to a checklist that yielded a result of 71.88 % of compliance with the indicators. Likewise, the 12 steps and 7 principles of the HACCP system were carried out according to sanitary standard RM - 449 - 2006 - MINSA, identifying the hazards at each stage of the process, resulting in the existence of four critical control points; in order to reduce them, critical control limits were proposed, and the corresponding records were made for each CCP for the respective control. Finally, as a result, it was obtained that the implementation of the HACCP system can influence the process by reducing by 2.89% the total production of defective products
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