Procedimiento de agrupación de planes HACCP de moluscos, y crustáceos congelados para disminuir el tiempo de certificación BCRGS Food Safety
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Authors
Sánchez Salvatierra, Mayra Del Rosario
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Abstract
El presente trabajo de suficiencia profesional tiene como finalidad describir el procedimiento de agrupación de planes HACCP en empresas de moluscos y crustáceos congelados para lograr disminuir el tiempo de auditoría de certificación BRCGS de Seguridad Alimentaria. La metodología de investigación incluyo el análisis y la observación directa al proceso de certificaciones de las diferentes empresas Pesqueras que se puedo lograr bajo mi rol de encargada de certificaciones brindando soporte técnico a clientes y personal de oficina.En la evaluación realizada se encontraron problemas en algunas empresas Pesqueras que se ven limitadas a agrupar sus planes HACCP debido a que diferentes entidades sanitarias nacionales solicitan se pueda evidencia los planes HACCP por producto. Como solución a estos hallazgos se propusieron que para lograr la agrupación de los planes HACCP deberán: analizar la taxonomía, riesgo, procesos y tecnologías de los moluscos y crustáceos comunes en sus empresas Pesqueras.
The purpose of this work of professional competence is to describe the procedure of grouping HACCP plans in frozen mollusks and crustaceans companies in order to reduce the audit time of BRCGS Food Safety certification. The research methodology included the analysis and direct observation of the certification process of the different fishing companies that could be achieved under my role of certification manager providing technical support to customers and office staff. In the evaluation, problems were found in some fishing companies that are limited to group their HACCP plans because different national sanitary entities request evidence of HACCP plans by product. As a solution to these findings, it was proposed that in order to achieve the grouping of HACCP plans they should: analyze the taxonomy, risk, processes and technologies of mollusks and crustaceans common in their fishing companies
The purpose of this work of professional competence is to describe the procedure of grouping HACCP plans in frozen mollusks and crustaceans companies in order to reduce the audit time of BRCGS Food Safety certification. The research methodology included the analysis and direct observation of the certification process of the different fishing companies that could be achieved under my role of certification manager providing technical support to customers and office staff. In the evaluation, problems were found in some fishing companies that are limited to group their HACCP plans because different national sanitary entities request evidence of HACCP plans by product. As a solution to these findings, it was proposed that in order to achieve the grouping of HACCP plans they should: analyze the taxonomy, risk, processes and technologies of mollusks and crustaceans common in their fishing companies
Description
Universidad Nacional Agraria La Molina. Facultad de Pesquería. Departamento Académico de Acuicultura e Industrias Pesqueras
Keywords
BRCGS
Citation
Date
2022
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