Desarrollo de un manual de buenas prácticas de manufactura para alimentos de una pizzería, caso de estudio.

Abstract:

In the development of the work of graduation, the process of production is described. Situation of the current conditions of the company, as for his operation, as well as the need that has been detected to implement the BPM. This will be realized across an audit of Good Practices of Manufacture in the plant of production and of the development of the flow of current production. In the chapter three of this work, an offer of implementation is done, where the flow of production is defined by your critical points of control, which will allow to know the operational points that can be controlled to eliminate risks or to reduce to the minimum the probability of which this one takes is produced. In the implementation of the good practices of manufactures, there are defined the basic concepts of personal hygiene, before, during and after the process of production, which any company must bear in mind, it to be able trasmitir to the operative, as well as the internal as external controls of the buildings and your maintenance. They are included between other aspects: the facilities, the network of supply of drinkable water, the drainage and your maintenance, the construction of buildings and the system of control of plagues and waste. In conclusion it is indispensable, the development of a Manual of Good Practices of Manufacture based on the Executive Decree 3252 of our country, which will have the in force regulation and of this form it will guarantee the quality of the products elaborated in the pizzeria. For it one recommends to implement the Manual, as well as your follow-up, and to see stepwise the improvements of the same one.

Año de publicación:

2017

Keywords:

• DECRETO EJECUTIVO 3252
• PRODUCTO ALIMENTICIOS
• Buenas prácticas de manufactura
• SISTEMAS INTEGRADOS DE GESTIÒN
• Pizzeria

Fuente:

rraae