Bibliographic citations
López, L., (2022). Propuesta de implementación del sistema HACCP para disminuir el porcentaje de devoluciones en la producción de queques de la panificadora Saulito SAC [Tesis, Universidad Privada Antenor Orrego.]. https://hdl.handle.net/20.500.12759/9229
López, L., Propuesta de implementación del sistema HACCP para disminuir el porcentaje de devoluciones en la producción de queques de la panificadora Saulito SAC [Tesis]. PE: Universidad Privada Antenor Orrego.; 2022. https://hdl.handle.net/20.500.12759/9229
@misc{sunedu/3628455,
title = "Propuesta de implementación del sistema HACCP para disminuir el porcentaje de devoluciones en la producción de queques de la panificadora Saulito SAC",
author = "López Leiva, Liz Araceli",
publisher = "Universidad Privada Antenor Orrego.",
year = "2022"
}
The present study deals with a proposal for the implementation of the control system with the objective of reducing the returns in the production of cakes of the Panificadora Saulitos SAC. It began by identifying the initial percentage of returns of cakes equivalent to 6.64% corresponding to the year 2020, this constituting the problem under investigation, whose root cause analyzed by the Pareto Diagram, is due to the lack of a critical point control system. associated with food safety and for its solution I proposed the application of the Hazard Analysis and Critical Control Points (HACCP) system. The study considers the seven basic principles of the HACCP system, thereby identifying the physical, chemical and biological hazards of the raw material and the production process of the production of cakes, and with them the significant hazards and critical points were identified. . Finally, critical control limits were established for the five critical points, reducing the percentage of returns to 2% in 2021, fulfilling the general objective of the investigation.
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