| dc.contributor.advisor | Galindo, Alexander | |
| dc.coverage.spatial | cead_-_palmira | |
| dc.creator | Cuellar Herrada, Andres David | |
| dc.date.accessioned | 2023-10-04T20:28:43Z | |
| dc.date.available | 2023-10-04T20:28:43Z | |
| dc.date.created | 2023-08-30 | |
| dc.identifier.uri | https://repository.unad.edu.co/handle/10596/58005 | |
| dc.description.abstract | La integración de sistemas de gestión ISO 9001 e ISO 22000 en el restaurante "Los Compadres" ha demostrado ser una estrategia sólida para mejorar la calidad y seguridad alimentaria. A través del ciclo PHVA, desde la definición del alcance hasta la implementación, verificación y acciones, se ha logrado una gestión coherente y eficaz.
El enfoque ha fortalecido la planificación, la implementación y la verificación de los sistemas. Herramientas y procedimientos integrados han creado uniformidad en todas las áreas, respaldada por auditorías internas que garantizan la conformidad. | |
| dc.format | pdf | |
| dc.title | Criterios de implementación ISO 14000-2015 (Caso de estudio) | |
| dc.type | Diplomado de profundización para grado | |
| dc.subject.keywords | Alimentos, seguridad, inocuidad, caso estudio | |
| dc.description.abstractenglish | In the context of food safety management and the implementation of an Integrated Management System (GIS), it is essential that organizations operating in the food industry have well-defined standardized operating procedures (SOPs). These procedures describe the different tasks and activities necessary to ensure safety, quality and regulatory compliance in food production and handling.
In the particular case of the "Los Compadres" restaurant, the creation and application of POE is of utmost importance to ensure that the ingredients used in the preparation of food meet the required standards, from receipt to safe storage. Proper resource management, implementation of prerequisite programs, and formulation of specific SOPs are critical aspects of maintaining the quality and safety of food served to customers.
Throughout this activity, we will address the identification of prerequisite programs (PRP) necessary for the organization and structure a detailed SOP for one of the key operations: the receipt and storage of ingredients. This process guarantees the correct management of resources, the prevention of cross contamination and compliance with current regulations.
The main objective is to provide a comprehensive view of how the "Los Compadres" restaurant can establish and apply these procedures to guarantee food safety and the quality of its services, as well as comply with relevant standards and regulations. | |
| dc.subject.category | Agronomia | |
| dc.subject.category | Ciencias de la salud | |
