Estudio de los procesos de manipulación e higiene en la producción de embutidos cárnicos en el laboratorio de la Unidad Académica CAREN-UTC, 2016. Diseño de un manual de buenas prácticas de manufactura.

This research was carried out in the laboratory of the Academic Unit CAREN-UTC, with the theme "Study on handling and hygiene processes in the meat sausages production at the laboratory of the Academic Unit CAREN-UTC, 2016. The design of a manual of good manufacturing practices." The investigation problem was to analyze the manipulation and hygiene in meat sausages determining the real flaws in the facilities, personnel obligations, canning, labeling, and packaging, especially in food quality assurance and control. It should also be noted that the research techniques and instruments were applied such as the observation whose applicable instrument is the check list which is supported to the Substitute Technical Standard for Good Manufacturing Practices for Processed Food by ARCSA-DE-067-2015-GGG RESOLUTION; however a survey was applied based on a questionnaire, these instruments have been implemented in order to evaluate the situation of the problem. The results of the inspection were that 66% goes into effect with the valid regulations; however, the relevant measures should be taken to raise the level of compliance, especially for quality assurance and control because the degree of non-compliance is high. For this reason, it is proposed the design of a manual of Good Manufacturing Practices in the meat sausages process.

• 第一著者: Jácome Guerrero, Edison Paúl (author)
• フォーマット: masterThesis
• 言語: spa
• 出版事項: 2017
• 主題: MANUFACTURA; RIESGOS; CONTROL; PROCESOS; PROCESOS DE PRODUCCIÓN
• オンライン･アクセス: http://repositorio.utc.edu.ec/handle/27000/6356