Open AccessSystem of Management of Safety: Master Program of Sanitization in a Company of the Region
Author(s) -
René Daniel Fornés-Rivera,
Elizabeth González-Valenzuela,
Julio César López-Figueroa,
Melanie Alexandra González-Del Real
Publication year - 2019
Publication title -
revista de planeación y control microfinanciero
Language(s) - English
Resource type - Journals
ISSN - 2444-5037
DOI - 10.35429/jmpc.2019.15.5.1.9
Subject(s) - sanitation , checklist , audit , business , process (computing) , operations management , quality (philosophy) , risk analysis (engineering) , computer science , engineering , environmental engineering , psychology , philosophy , accounting , epistemology , cognitive psychology , operating system
Safety is established as an essential part of the food industry because it guarantees that the products consumed are of quality and do not cause harm to health. The company studied does not have a Master Sanitation Program (PMS), an essential tool to perform health tasks in it. In order to meet the requirements established in ISO 22000: 2018, Food Safety Management System (SGIA), the company needs to have a PMS in its processes to improve its Food Safety Management System. The procedure of this investigation consisted of: identifying the main process; Sanitation processes; determine the percentage of compliance with the SGIA; determine SOPs; identify type of sanitation and frequency of cleaning of areas; establish training plan; and elaborate PMS. The main results were: determining the percentage of compliance with the SGIA through an audit through a checklist; realization of SOPs of each existing equipment in the process area; realization of an equipment cleaning matrix indicating the type of sanitization required; tabulation of plant areas including frequency of cleaning and preparation of PMS, concluding satisfactorily with the objective