Bibliographic citations
Cabrera, J., Zapana, O. (2021). Propuesta de implementación de la metodología Lean, Control estadístico de procesos y HACCP para estabilizar la calidad en los alimentos en la industria de IV Gama con la finalidad de reducir el índice de devolución de productos [Trabajo de Suficiencia Profesional, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/658802
Cabrera, J., Zapana, O. Propuesta de implementación de la metodología Lean, Control estadístico de procesos y HACCP para estabilizar la calidad en los alimentos en la industria de IV Gama con la finalidad de reducir el índice de devolución de productos [Trabajo de Suficiencia Profesional]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2021. http://hdl.handle.net/10757/658802
@misc{sunedu/4387265,
title = "Propuesta de implementación de la metodología Lean, Control estadístico de procesos y HACCP para estabilizar la calidad en los alimentos en la industria de IV Gama con la finalidad de reducir el índice de devolución de productos",
author = "Zapana Gago, Oscar Anthony",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2021"
}
The Food Industry sector contributed 20% of the Manufacturing GDP in 2017. Within this sector is the fruit and vegetable sector, which represent 29% and 7% of exports respectively. The fresh fruit and vegetables between 2009 and 2014 grew more than 50% according to Euro monitor International. The president of the Food Committee affirmed that in Europe they consume 128 kg / inhabitant and in Peru 84 kg / inhabitant, the largest consumer being the group between 20 and 39 years old, which represents 33% of the Peruvian population in 2018. This research studies SMEs in the IV range subsector. The presence of contaminating agents and the reduction of the shelf life are the most frequent problems that affect the quality of food. In this research, the diagnosis of the production process was carried out through the use of the DAP, VSM and AMFE tools. The analysis revealed that the stripping and storage processes are areas vulnerable to contamination and shortened shelf life. The impact of the solution tools was linked with the root causes of the problem, in which it was identified that the application of 5S, HACCP and SPC solved more than 80% of the root causes. The validation was carried out through a pilot in which the results of the implementation proposal in a food processing SME company are presented.
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