Diseño de un plan APPCC para la producción de queso fresco en la microempresa lácteos San Isidro S.A.

Diseño de un plan APPCC para la producción de queso fresco en la microempresa lácteos San Isidro S.A.

The objective of the research was to design a Hazard Analysis and Critical Control Point (HACCP) plan for the continuous improvement in the production of fresh cheese in the micro dairy Lácteos San Isidro SA, where the principles of the HACCP for the Hazards Identification and Critical Control Point...

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Bibliographic Details
Main Author: Cuadros Vera, Jaritza Monserrate (author)
Other Authors: Forty Vera, Jalimber Fernando (author)
Format: bachelorThesis
Language:spa
Published: 2019
Subjects:
Inocuidad
Calidad
ETA
BPM
PCC
Queso fresco
Online Access:http://repositorio.espam.edu.ec/handle/42000/1181
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http://repositorio.espam.edu.ec/handle/42000/1181

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