Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio
Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/24864
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Item Elaboración de un plan de limpieza y desinfección pre-operacional en equipos e instalacionese del Camal Municipal de Ambato para mejorar la inocuidad de la carne(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-06) Carrillo Álvarez, Israel Salomón; Almeida Secaíra, Roberto IsmaelEvery plant food processor or packer must have a formal program of cleaning and disinfection to ensure I reduced risk of contamination removal microbiological, chemical and physical food. This program is essential for obtaining a food safe, harmless and quality. The Codex Alimentarius food safety guarantees, so that forces food companies hygiene programs, compared to that plan was designed Sanitation for Municipal Slaughterhouse Ambato. The work included the inventory of areas and equipment, was classified the type of dirt, we defined the type of product to use, documents established for the implementation and monitoring of the plan. Finally released to the slaughterhouse staff writing and proper training.Item Mejoramiento de los servicios del comedor estudiantil del colegio Verbo Divino, mediante la aplicación del acuerdo ministerial 004-10 para garantizar su administración y calidad alimentaria(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-05) Aroca Pinos, Erika Steffanía; Álvarez Calvache, Fernando CayetanoIn the present work, a diagnosis of student canteens located in the Divine Word Educational Unit, in order to identify potential enhancements to ensure the health of consumers. We conducted several inspections, based on good feeding practices, determining the conditions under which they work do not cover the requirements established hygiene and sanitation. In order to improve the food service was held several internal changes according Ministerial 004-10 basis which involved the Ministry of Health and Ministry of Education of Ecuador aimed at controlling the parameters hygienic and nutritional indicators that allow food and beverages are prepared and expend them healthy, nutritious and safe while promoting healthy eating habits. Additionally, we developed a healthy eating guide bars aimed at school in which details the benefits of proper nutrition and various options to be implemented by school administrators bars in order to encourage and teach students to eat properly from an early age.Item Propuesta de reuso de desechos orgánicos obtenidos del proceso de eviserado del Centro de Faenamiento Ocaña Cía. Ltda. de la ciudad de Quero para disminuir la contaminación del suelo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-05) Ocaña Sánchez, Marcia Cecilia; Guevara Correa, Maritza del CarmenThis research project is about the study of the proposal development of nutritional blocks for herbivorous animals feeding from the ruminal content and the manure compost elaboration, from this to give a solution over the soil pollution problem it also would give the company the possibility to have an extra income, because these wastes were given away. The Ocaña’s Slaughtering Center produces about 497 tons of rumen and 101 manure tons per year obtained from 9269 slaughtered cattle from July 2011 to June 2012, these data were known from conducted sampling of 137 cattle, it were obtained that each beef contains about 53.7 kg of rumen and 10.9 kg of manure. Nutritional blocks, It was concluded the best is the one which contains in their composition 50 percent molasses, 25 percent of rumen, 7 percent of urea, 5 percent mineralized salt, 3 percent bone ash and 10 percent lime, in these proportions its resistance is greater for its storage and marketing, while the best choice for the compost was to make it like a pile and by aerobic fermentation because the affordable cost of processing and then obtaining the following proposal 50 percent dung, 35 percent vegetable waste and 15 percent land. Revenue that the company would get to develop products, is can demonstrate that the net profit per sale of nutritional blocks would be USD. 47783, 55 and compost USD. 13134,17 annually, these figures to be an incentive for those slaughtering centers who are looking for a suitable and cost-effective way for the management of solid wastes from the gutted.Item Diseño de un manual de restauración en el servicio de alimentación de la cocina del Hospital Provincial General de la ciudad de Latacunga para garantizar la calidad higiénico sanitaria de los alimentos preparados(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-05) Zumárraga Ortiz, Viviana Marisol; Manjarres Lizano, Helguin MarioThis research work has the objective to design a Restoration Manual for the Food Service in the kitchen of The General Provincial Hospital of Latacunga in order to guarantee the hygienic and sanitary quality of prepared food, for that it was used a Sanitary Evaluation Guide “Check List”; as well as satisfaction surveys were applied to the patients of the different rooms. These tools allowed to know the present and real situation in which the Hospital’s Kitchen is working. After the results, which will describe the agreements and disagreements, had been gotten, a sanitary design for installations, zones, surface, and furniture was made, as well as a guide composed by the necessary methodology for prepared menu control was structured. The building of a financial management chart is proposed in order to know the necessary budget to the development of the sanitary design. Taking in account that the prepared food must have every quality and harmlessness standard in the entire food chain, it was suggested the application of control record for the prepared food and a daily control record for every system, process, procedure and program. Finally, a cold line system with built-in heat placed in the delivery cars was proposed in order to the food to be served stays warm and free of polluting substances.Item Elaboración de un plan de limpieza y sanitización para mejorar la calidad de productos pesqueros comercializados en el local PROMAR ubicado en la ciudad de Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-05) Córdova Guambo, Inés Virginia; Álvarez Calvache, Fernando CayetanoThe present research is aimed at improving the quality of fishery products that are sold in the Seafood Shopping CenterPROMAR, that establishment has no standardized procedures to maintain and improve the hygienic conditions of facilities, personnel, equipment and utensils, contributing cross-contamination with the products sold. Under this issue, and considering the power law and good living in the country, has been appropriate to develop a plan for cleaning and sanitizing, so the manual is designed to PROMAR. This work included the identification of the areas, equipments and utensils that the company. Also, it was classified the kind of dirt for being eliminated and according to this, they were suggested some cleaning and disinfectant products. Then, Standard Operational Procedures were redacted, along with control formats, verification formats and corrective actions formats, all part of the basic documents of the cleaning and disinfection handbook. Finally, the designed plan was unveiled to staff working in PROMAR, complementary were trained on proper food handling.