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Franco Herrera, Lisey.Pdf Universidad Central “Marta Abreu” de Las Villas Facultad de Ingeniería Mecánica e Industrial Departamento de Ingeniería Industrial TRABAJO DE DIPLOMA Propuesta del sistema HACCP en el proceso de producción de refresco concentrado de la UEB “Oscar Víctor Carvajal” Autora: Lisey Franco Herrera Tutores: MSc. ing. Yulexis Meneses Linares MSc. Ing. Suyen Lugones Núñez Santa Clara, 2017 Pensamiento “…sólo renuncian a la calidad los que no la poseen, ni tienen voluntad, ni talento para alcanzarla”. Dedicatoria A mis seres más queridos A mi hijo Kevin: Mi mayor fuente de inspiración y en aras de su futuro. A mi madre: Por todo su amor, por sufrir conmigo cada tropiezo y gozar cada una de mis metas alcanzadas , por guiarme y mostrarme el camino a seguir pese a las dificultades y por tomar siempre una parte de lo difícil, dejando para mí las satisfacciones. Que por esta vez, este logro sea por lo tanto, más tuyo que mío. A mi padre: Por ser un padre ejemplar y estar ahí siempre para mí, en los momentos buenos y malos. A mi esposo José Luis: Por compartir su vida conmigo y su apoyo incondicional. Agradecimientos Mis más sinceros agradecimientos a: Mi tía Perla por brindarme sus conocimientos y experiencia, los cuales fueron de gran ayuda. Mis padres y mi tía Dinorah por su paciencia, compresión y apoyo durante todo este tiempo. Mi esposo por su comprensión, paciencia y amor. Mis tutoras Suyen Lugones Nuñes y Yulexis Meneses Linares por su dedicación y desvelos. Mi oponente Waldo por sus criterios y recomendaciones y además por ser una de las personas que me brindaron su apoyo cuando lo necesité. A mis profesores de todos estos años, unos por sus conocimientos en la temática, otros por su ayuda material y espiritual, por su apoyo incondicional o simplemente por su amistad. A los trabajadores de la UEB Oscar Víctor Carvajal, en especial a Elvia por brindarme la información necesaria para hacer posible la realización de esta tesis. A todas las personas que de una forma u otra colaboraron para la realización de esta tesis de diploma. Resumen Resumen La unidad empresarial de base “Oscar Víctor Carvajal”, perteneciente a la empresa de Bebidas y Refrescos de Villa Clara, tiene dentro de su objeto social, la producción de refrescos concentrados envasados en pomos PET de 1.5 y 2 litros. Este producto que cuenta con una alta demanda de la población, se está viendo afectado por problemas que pueden comprometer su inocuidad. Es por ello que el objetivo de esta investigación se centra en la realización de una propuesta del sistema de Análisis de los peligros y los puntos críticos de control (HACCP). Para el desarrollo de la misma se realizó un diagnóstico a la UEB, basado en la aplicación de una lista de chequeo que responde a los requisitos establecidos en la NC ISO 22000: 2005 Sistema de gestión de la inocuidad de los alimentos. Además se utilizaron otras técnicas como son: observación directa, consulta a documentos de la entidad, diagrama de flujo de proceso, árbol de decisiones y entrevistas. Como resultado se comprobó que por la envergadura de las no conformidades detectadas, la fábrica no se encuentra en condiciones de implementar un sistema de gestión de la inocuidad, pero si se puede lograr una mejora del producto accionando sobre la propuesta del sistema HACCP, a través de la cual se identificaron los peligros significativos. Los puntos de control críticos resultantes fueron: pasteurización, envasado y tapado, además se diseñaron medidas preventivas y correctivas que garantizan la producción con mayor inocuidad. Summary Summary In the management base unit “Oscar Victor Carvajal” belonging to the Business of Drinks and Sodas of Villa Clara can be found the production of concentrated sodas packed in PET 1.5 and 2 liters. This product has a very high demand in the population but, unfortunately it has being affected by the food safety management system. The objective of this investigation is to find a proposal of the System and analyzed the dangers and critical points of control (HACCP) to find a solution. For the development of this investigation a diagnosis was carried to the UEB. Based on the application of a checkup list that provides the requirements established in the NC ISO 22000: 2005 food safety management System. Other techniques were also used for this investigation, to name a few some of them are: direct eye contact observation, entity document checkup, diagram flow process, decision tree and also interviews were done. As a result, it was found and proven that because of the errors detected, the factory is not under the conditions to implement a system to the food safety management. There is an alternative found that if they achieved a better product than definitely an improvement can be proposed to the system of HACCP through which the significant dangers were identified. The results of the hazard analysis of the critical control points were: pasteurization, packed and covered operation, preventive methods and corrections. This was designed to guarantee the production of the food safety management system. Índice Índice Índice Introducción ............................................................................................................... 1 Capítulo I: Revisión bibliográfica de la gestión de la inocuidad en empresas productoras de alimentos. ........................................................................................ 5 1.1 Introducción ................................................................................................. 5 1.2 Calidad e inocuidad ..................................................................................... 6 1.3 Sistemas de gestión de la inocuidad ............................................................. 8 1.3.1 NC ISO 22000: 2005 Sistema de gestión de la inocuidad de los alimentos. ............................................................................................................ 8 1.3.2 NC 136:2017 Sistema de análisis de los peligros y los puntos críticos de control (HACCP) y directrices para su aplicación. ..................... 10 1.4 Análisis de los peligros y los puntos críticos de control (HACCP). ...... 12 1.4.1 Beneficios de implementación del sistema HACCP. ............................ 14 1.4.2 Prerrequisitos para la implementación de un sistema HACCP ........... 14 1.4.3 Principios del sistema HACCP. .............................................................. 16 1.4.4 Directrices para la aplicación del sistema HACCP ............................... 16 1.4.5 Pasos para la aplicación del sistema HACCP. ...................................... 17 1.5 Sistema de inocuidad en las industrias de alimentos del mundo. ............ 19 1.6 Sistema de inocuidad en Cuba. .................................................................... 21 1.7 Producción de refrescos a nivel internacional. ........................................... 22 1.8 La producción de refrescos en Cuba. .......................................................... 24 1.9 Conclusiones parciales ................................................................................. 25 Capítulo 2: Propuesta de aplicación del sistema HACCP en el proceso de producción de refresco concentrado de la UEB “Oscar Víctor Carvajal”. ......... 26 2.1 Introducción ................................................................................................... 26 2.2 Caracterización general de la entidad. ......................................................... 26 Índice 2.3 Descripción del proceso de elaboración de refresco concentrado. .......... 28 2.4 Diagnóstico de la situación actual existente en la UEB Oscar Víctor Carvajal, en el proceso de producción de refresco concentrado. ................... 29 2.5 Propuesta de aplicación del sistema HACCP en el proceso de producción de refresco concentrado de la UEB “Oscar Víctor Carvajal” ........................... 35 2.5.1 Formación de un equipo HACCP (Paso 1). ............................................ 35 2.5.2 Descripción del producto (Paso 2) ......................................................... 36 2.5.3 Identificación del uso al que ha de destinarse (Paso 3) ....................... 39 2.2.4 Elaboración de un diagrama de flujo (Paso 4) ...................................... 39 2.2.5 Confirmación in situ de diagrama de flujo (Paso 5) .............................. 40 2.2.6 Realización de un análisis de peligros (Paso 6).................................... 40 2.2.7 Determinación de los puntos críticos de control (Paso7) .................... 64 2.2.8 Formulario del plan HACCP (Paso 8, 9, 10,11) ...................................... 65 2.2.9 Establecimiento de un sistema de documentación y registro (Paso 12). ............................................................................................................................ 69 2.2.10 Conclusiones parciales ......................................................................... 70 Conclusiones generales ......................................................................................... 71 Recomendaciones ................................................................................................... 72 Bibliografía ............................................................................................................... 73 Anexos Introducción Introducción Introducción En el mundo globalizado de hoy, la calidad se ha convertido en una necesidad insoslayable para permanecer en el mercado, aunque existe preocupación por ella desde en que el hombre decidió vivir en sociedad.
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