Citas bibligráficas
Sánchez, M., (2022). Procedimiento de agrupación de planes HACCP de moluscos, y crustáceos congelados para disminuir el tiempo de certificación BCRGS Food Safety [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6530
Sánchez, M., Procedimiento de agrupación de planes HACCP de moluscos, y crustáceos congelados para disminuir el tiempo de certificación BCRGS Food Safety []. PE: Universidad Nacional Agraria La Molina; 2022. https://hdl.handle.net/20.500.12996/6530
@misc{renati/243996,
title = "Procedimiento de agrupación de planes HACCP de moluscos, y crustáceos congelados para disminuir el tiempo de certificación BCRGS Food Safety",
author = "Sánchez Salvatierra, Mayra Del Rosario",
publisher = "Universidad Nacional Agraria La Molina",
year = "2022"
}
The purpose of this work of professional competence is to describe the procedure of grouping HACCP plans in frozen mollusks and crustaceans companies in order to reduce the audit time of BRCGS Food Safety certification. The research methodology included the analysis and direct observation of the certification process of the different fishing companies that could be achieved under my role of certification manager providing technical support to customers and office staff. In the evaluation, problems were found in some fishing companies that are limited to group their HACCP plans because different national sanitary entities request evidence of HACCP plans by product. As a solution to these findings, it was proposed that in order to achieve the grouping of HACCP plans they should: analyze the taxonomy, risk, processes and technologies of mollusks and crustaceans common in their fishing companies
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons