Bibliographic citations
Pinedo, M., Villa, M. (2016). Propuesta de implementación del sistema de análisis de peligros y puntos de control críticos (HACCP) del producto Nuggets de Cuy "ZITOS" en la Empresa Proacos, Cusco 2015. [Tesis, Universidad Andina del Cusco]. https://hdl.handle.net/20.500.12557/829
Pinedo, M., Villa, M. Propuesta de implementación del sistema de análisis de peligros y puntos de control críticos (HACCP) del producto Nuggets de Cuy "ZITOS" en la Empresa Proacos, Cusco 2015. [Tesis]. : Universidad Andina del Cusco; 2016. https://hdl.handle.net/20.500.12557/829
@misc{renati/20938,
title = "Propuesta de implementación del sistema de análisis de peligros y puntos de control críticos (HACCP) del producto Nuggets de Cuy "ZITOS" en la Empresa Proacos, Cusco 2015.",
author = "Villa del Castillo, Miguel Ricardo",
publisher = "Universidad Andina del Cusco",
year = "2016"
}
The development of this report begins describing the problems that were found on PROACOS Enterprise, which was the reason of our investigation. With the problem defined, it continues with the relation with objectives, ending with the definition of the main variable, the product nuggets. Is necessary, also, define the boundries of the study and its importance. Continuing with the study, the concepts collected are defined in order to be applied in reality of the business beginning with the basic guidelines of BPM, which depends of four important factors: personal hygiene, diseases control, personal habits and operating practices; and the guidelines of POE’s which are the standard sanitization operating procedures that are applied before, during and after the elaboration operations; also is important to know the traceability, it means know and follow the trail, through all steps of production, transformation and distribution of a product; and the different controls like the ones that are defined on Codex Alimentarius. Also it’s defined the Hazard Analysis Control Critical Points that is a preventive and rational system that allows identifying, evaluating and controlling the risk of dangers that attempts against the food’s safety. Now that we have the variable operationalization, it’s defined the focus and scope of the investigation, which are quantitative and descriptive respectively, the design is no experimental and the type is cross-correlational, the method is deductive and the main tool for data pickup is observation. Part of the job consist in knowing Proacos, all that it has and all its lacks with manpower, plant and infrastructure. With its distribution plant and its BPM plan, it has ready the field in order to diagnose and propose the improvements that can been done. To observe the sanitation it’s been used a questionnaire given by DIRESA, which gives focus on critical and defective aspects. The main problems are listed in order to give those solutions, concluding on a new distribution plant and the HACCP plan. Finally the roles that workers will carry out are defined, which are the control points and which ones of those are critical, how will mitigate and the registers that will show the taken actions. With the application of this system it hopes to achieve the strategic objectives of the company.
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