Bibliographic citations
Sosa, M., (2018). Mejora de higiene del procesamiento fresco-refrigerado de concha de abanico (Argopecten purpuratus) y control estadístico en la temperatura del proceso de desvalvado [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3612
Sosa, M., Mejora de higiene del procesamiento fresco-refrigerado de concha de abanico (Argopecten purpuratus) y control estadístico en la temperatura del proceso de desvalvado [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3612
@misc{renati/247968,
title = "Mejora de higiene del procesamiento fresco-refrigerado de concha de abanico (Argopecten purpuratus) y control estadístico en la temperatura del proceso de desvalvado",
author = "Sosa Sarmiento, Marilli Milagros",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The present academic work had as main objective to improve aspects deficient hygiene of processing cool - cool Peruvian scallop (Argopecten purpuratus) plant at primary processing SERINPES S.A., and apply a statistical control in the process temperature desvalvado. The evaluation and diagnosis of processing cool - cool Peruvian scallop began with the implementation of the checklist in the hygiene requirements at the plant on the basis of the D.S N°040-2001-SANIPES, as well as the tools of quality. The results of the application of the checklist of the requirements of hygiene in the plant SERINPES S.A., indicated that the rating of the hygienic conditions was "regular" equivalent to a percentage of total compliance of 84%. Also, when applying the tools of quality were obtained as the main problems: "hygienic conditions deficient" and "Insufficient control in the temperature of the devalued process". So that the proposals for improvement were: improvement of hygiene of processing cool - cool Peruvian scallop and application of a statistical control in the temperature of the process of desvalvado of processing cool - cool Peruvian scallop. For the improvement of hygiene of processing cool - cool Peruvian scallop Objectives: Improve the maintenance and reinforce the importance of the BPM. The actions to improve were: Program, identification of needs, training program, evaluation effectiveness, to carry out courses of strengthening, establish evaluation criteria. Also in the application of a statistical control in the temperature of the process of desvalvado there was obtained the coefficient of changeability of 20.10 %, what a "Variable" qualification corresponded, that is to say, its information is not homogeneous, therefore special causes are detected in the graphs of statistical control. To reduce these special causes were generated corrective actions: Inspection of the control in the process temperature desvalvado, implementation of a procedure of statistical process control.
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