CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Millora del prerequisit de neteja i desinfecció en una fàbrica de plats preparats

Estudiant que ha llegit aquest projecte:
MONTSERRAT FARRÉ, ONA (data lectura: 02-07-2024)

Tutor/a o Cotutor/a: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Millora del prerequisit de neteja i desinfecció en una fàbrica de plats preparats

Data inici oferta: 06-09-2023 Data finalització oferta: 06-04-2024

Estudis d'assignació del projecte:
GR ENG ALIMENT 2016

Lloc de realització:
EEABB

Paraules clau:
Enginyeria, aliments, APPCC, Pla de neteja i desinfecció, millora, Plats preparats,

Descripció del contingut i pla d'activitats:
En aquest treball de final de grau es durà a terme un anàlisi de les plantes d'elaboració de plats preparats i es farà un anàlisis dels possibles punts de millora per optimitzar els processos de gestió de producció, instruccions de treball i pla de manteniment i neteja.

Overview (resum en anglès): The HACCP system stands out as the most efficient methodology to prevent food contamination in food production environments. It is based on risk assessment and the implementation of corresponding control measures. It is crucial to assess the risk of contamination to identify critical control points (CCPs). Given the importance of the food industry in feeding at-risk groups, it is essential that the process is not only optimal but also safe. Therefore, analyzing the suitability of the HACCP system for this sector is one of the objectives of this work.

Despite the proper implementation of the HACCP system, it is essential that food handlers strictly follow Good Hygiene Practices. Thus, another objective of this study is to evaluate the influence of non-compliance with these Good Practices on food safety.

During the research, it was found that the likelihood of properly following handwashing practices is considerably high. However, the likelihood of recording daily and each time a task is completed was very low. Similarly, the likelihood of properly controlling the order of cleaning utensils used with allergenic products and the proper handling of chemicals was also quite low. Additionally, it was observed that workers are proactive in adopting good practices because they are interested, but due to the large amount of work and the realistic day-to-day resources, it is difficult for them to maintain one hundred percent adherence to good practices.