Browsing by Author "Sailema Moyolema, Christian Adrian"

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    Gestión por procesos para la línea de faenamiento en la empresa “Mag Pollo” de la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ingeniería en Sistemas, Electrónica e Industrial. Carrera de Ingeniería Industrial en Procesos de Automatización, 2022-09) Sailema Moyolema, Christian Adrian; Guachimbosa Villalba, Víctor Hugo
    Most organizations worldwide are immersed with highly competitive opponents; environments that drive companies to improve their processes to survive in the competition, to generate success they must manage their processes, activities and resources efficiently. This research proposes a Process Management in the slaughtering line of MAG POLLO company, focused on operational procedures based on Good Poultry Practices; and mandatory procedures based on ISO 9001:2015, to meet quality specifications in processes, standardize, document activities, responsibility and objectives. First, the current situation of the company was analyzed through the survey of processes through the application of interviews, surveys and technical field visits; to subsequently understand the production line of slaughtered chicken, establishing a map of processes with their interrelationship. In addition, it was evidenced that they applied quality systems, but lacked control of records that were performed in the organization. Therefore, the development of indicators that measure the performance and performance of the organization which can be efficiency, effectiveness and results, in order to collect accurate data, also reliable to make decisions for their present and future where the weaknesses and strengths of MAG POLLO are discovered. As a final part, the processes and procedures manuals detailed information such as: purpose, scope, legal framework, glossary of terms, responsibilities, technical data sheet, procedures, flow chart, good practices, associated risks, production orders and records; its main purpose is the standardization of the processes in the slaughter line, complementing from the purchase of inputs to the sale of slaughtered chicken, allowing preventive and corrective actions against risks, ensuring quality and customer satisfaction.