Advanced Search
Now showing items 1-10 of 7258
Manual de calidad y manual de procedimientos generales para la acreditación del Laboratorio de Química de Alimentos y Materias Grasas
(Universidad de ChilePrograma Cybertesis, 2004)
La presente memoria titulada “Manual de Calidad y Manual de Procedimientos Generales para la Acreditación del Laboratorio de Química de Alimentos y Materias Grasas”, tuvo como objetivo elaborar el “Manual de Calidad” y el “Manual de Procedimientos...
Plan de implementación y gestión de alérgenos en una empresa de helados, basado en los requisitos de la norma ISO22000:2005
(Universidad de Chile, 2012)
La inocuidad de los alimentos es una cuestión fundamental de salud pública para todos los países y uno de los asuntos de mayor prioridad para los consumidores, productores y gobiernos. La inocuidad de los alimentos está asociada a todos los peligros...
Food safety is a major public health subject for all countries and one of the highest priority issues for consumers, producers and governments. The safety of food is associated with all hazards, whether chronic or acute due to the presence of microbial pathogens, biotoxins and / or physical or chemical contaminants that may affect the health of consumers. The residues of food allergens can also be considered as chemical risks or dangerous allergens. An allergy caused by food ingestion is an important health problem whose incidence has increased in industrialized countries in recent years. The company is responsible to guarantee that in their processes, the pollution hazards crossed between allergens are under control, coming up the inadvertent introduction with an allergen in a product. Accordingly, the present work has by objective the implementation of the management of allergenic substances in an ice cream manufacturing company in order to guarantee the product processing in which its presence is controlled. For such effects, an initial diagnosis of the plant took place in order to determine the degree of fulfillment with the requirements of the standard ISO22000: 2005 - Management Systems Food Safety - Requirements for any organization in the chain food, considering raw materials and the productive sectors of the company. From the nonconformities encountered, a proposal was made based on the literature to implement a plan of management and control of allergens for each stage of the process. The developed actions were implemented based on studies such as HACCP and prerequisite programs. A validation of selected control measures and a verification program were carried out, in order to confirm simultaneously that the implemented system was effective while establishing a process of continuous improvement. All activities were performed according to standard requirements of ISO22000: 2005...
Food safety is a major public health subject for all countries and one of the highest priority issues for consumers, producers and governments. The safety of food is associated with all hazards, whether chronic or acute due to the presence of microbial pathogens, biotoxins and / or physical or chemical contaminants that may affect the health of consumers. The residues of food allergens can also be considered as chemical risks or dangerous allergens. An allergy caused by food ingestion is an important health problem whose incidence has increased in industrialized countries in recent years. The company is responsible to guarantee that in their processes, the pollution hazards crossed between allergens are under control, coming up the inadvertent introduction with an allergen in a product. Accordingly, the present work has by objective the implementation of the management of allergenic substances in an ice cream manufacturing company in order to guarantee the product processing in which its presence is controlled. For such effects, an initial diagnosis of the plant took place in order to determine the degree of fulfillment with the requirements of the standard ISO22000: 2005 - Management Systems Food Safety - Requirements for any organization in the chain food, considering raw materials and the productive sectors of the company. From the nonconformities encountered, a proposal was made based on the literature to implement a plan of management and control of allergens for each stage of the process. The developed actions were implemented based on studies such as HACCP and prerequisite programs. A validation of selected control measures and a verification program were carried out, in order to confirm simultaneously that the implemented system was effective while establishing a process of continuous improvement. All activities were performed according to standard requirements of ISO22000: 2005...
Evaluación sensorial: Una metodología actual para tecnología de alimentos
(2001)
Es sabido por los que se dedican, en una u otra forma, a la investigación de los alimentos, su Control comprende, tanto la determinación de su calidad tecnológica a base de análisis físicos, químicos y microbiológicos como su calidad estética...
Mejoramiento de procesos de elaboración a través de la implementación de la metodología seis [sigma] en una planta de alimentos procesados congelados
(Universidad de Chile, 2016)
asociados a las pérdidas y manteniendo la calidad deseada.
La falta de información histórica de la empresa, relevante a pérdidas de producto en planta, llevó a que se evaluara inicialmente la situación sin proyecto, estimando la proyección de pérdidas de...
In recent years the need to optimize production processes led industries to search tools to identify the problema and fix it comprehensively, without hindering production, reducing the costs associated with losses and maintaining the desired quality. The lack of historical information about the company, relevant output losses in plant, led initially to assess the situation without project, estimating the projection of losses of plant products, during 2014, in $184.9 million. The implementation of Six Ʃ methodology to improve processes, with DMAIC application in each of its stages: definition of the problem, measurement, analyzing improvement solutions to the problem, implementation and control, gave the answer to the strategic need for the company to identify and control the source of the meat and hedging losses, throughout all stages of the production process, achieving a total savings of $152.7 million chilean pesos annually, where $61.6 million corresponding to a decrease of 33.1% total meat plant loss, and $91.1 million for the coverages savings if production would be scheduled following the “ideal batch” of each product. Gathering information suggests that the results are considered as an operational managment indicator consolidated of frozen processed foods plant...
In recent years the need to optimize production processes led industries to search tools to identify the problema and fix it comprehensively, without hindering production, reducing the costs associated with losses and maintaining the desired quality. The lack of historical information about the company, relevant output losses in plant, led initially to assess the situation without project, estimating the projection of losses of plant products, during 2014, in $184.9 million. The implementation of Six Ʃ methodology to improve processes, with DMAIC application in each of its stages: definition of the problem, measurement, analyzing improvement solutions to the problem, implementation and control, gave the answer to the strategic need for the company to identify and control the source of the meat and hedging losses, throughout all stages of the production process, achieving a total savings of $152.7 million chilean pesos annually, where $61.6 million corresponding to a decrease of 33.1% total meat plant loss, and $91.1 million for the coverages savings if production would be scheduled following the “ideal batch” of each product. Gathering information suggests that the results are considered as an operational managment indicator consolidated of frozen processed foods plant...
Manual de Inspección Técnica para Obras Civiles de Edificios Agro Industriales Destinados a la Producción de Alimentos
(Universidad de Chile, 2007)
El objetivo de esta memoria es proponer un manual que provea una guía para realizar
una buena y rigurosa inspección técnica de obras en proyectos agro industriales para la
producción de alimentos y asegurar con procedimientos claramente establecidos...
Expendio de alimentos en la vía pública de la comuna de Recoleta
(Universidad de Chile, 2005)
En esta memoria se estudiaron las condiciones de venta de alimentos procesados perecibles de consumo inmediato, expendidos en la vía pública de dos sectores de la comuna de Recoleta en dos temporadas (Otoño – Invierno y Primavera – Verano), como así...
Variación de la calidad sensorial y propiedades funcionales del salmón coho (Oncorhyncus kisutch) entero alimentado con diferentes dietas y conservado al estado congelado (-18°C)
(Universidad de Chile, 2007)
comercial del músculo de salmón alimentado con las tres dietas. El gaping de las dietas II y III
aumentó paulatinamente sin llegar a un deterioro extremo, manteniendo hasta el mes 15 calidad Premium
con grado 3 mientras que, la dieta control solamente...
Factores que impactan en el cumplimiento de los programas de prerrequisitos en locales de cadena de heladerías de la Región Metropolitana de Santiago
(Universidad de Chile, 2022)
Los programas de prerrequisitos (PPRs) se consideran un pilar básico sobre el cual se construye un sistema sólido de autocontrol de la inocuidad, sin embargo, se aplican en una menor medida en servicios de alimentos debido a las diferencias que hay...