Ingeniería Industrial
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Browsing Ingeniería Industrial by Subject "Alimentos"
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Item Propuesta de Documentación del Sistema de Gestión de Inocuidad de Alimentos bajo la norma ISO 22.000: 2005 a la empresa BOROPACÍFICO(Universidad Santiago de Cali, 2019) Botia Díaz, Gabriel David; Guerrero Moreno, David Rodrigo (Director)ISO 22000 in its 2005 version allows the development and implementation of food safety and safety management throughout the supply chain, ISO (The International Organization for Standardization) incorporated the principles of the HACCP program (Hazard Analysis and Critical Control Point) and they fit into an ISO 9001 quality management system to make it a much more efficient program, this standard is applicable to any type of organization regardless of size and is mainly intended to manage the hazards that put the safety of food products at risk, Thanks to the methodology of continuous improvement it is possible to do a better verification and control than previously HACCP alone did not have; among its benefits, it can be said that in addition to improving the safety processes, it is a norm that promotes flexible business relationships by involving the entire supply chain in the same standard, avoiding the attrition and complexity of managing several standards, to this the inherent benefits of quality are added to it, such as image improvement, access to new markets or marketing strategies. The work developed was a proposal for the removal of the documentation of a Safety Management System under ISO 22000: 2005 to a small business of traveling beverages, the documentation obtained is a preamble for a future implementation alternative which will require a series of modifications and investments to be able to materialize, however the work done can serve as a guide for similar companies that want to address methodologies to improve the quality and safety of their products since currently no evidence is found applied to companies of this type.