Diseño de un plan de control de calidad en la producción de chorizo precocido en una empresa cárnica ubicada en Durán.

Abstract

In every meat industry, quality management plans must be implemented. From the reception of raw materials until the product is marketed at the different distribution points, correctly following the quality control that includes control of raw materials, control of varieties that govern the process and control of the finished product. In addition, meat quality is understood as the main function of compositional quality and sensory characteristics such as odor, tenderness, firmness, flavor, juiciness, among others. The main objective is to design a quality control plan to produce precooked chorizo. The methodology is based on a current diagnosis of the precooked sausage production line in the meat industry located in Durán. To develop the topic, a literature review was conducted with a qualitative perspective of works related to the creation of a GMP manual according to NTSU ARCSA-067-2015-GGG in food products, in addition to the review of INEN regulations related to the production of sausages. The results are demonstrated with a pie chart and tables where the verification record of compliance according to ARCSA regulations is tabulated, resulting in 47 % of non-compliance. Then with the checklist the procedures were described, with their respective formats, which must be recorded to meet all items of the articles and thus generate the design manual of quality control plan in the product of precooked sausage applying the standards of ARCSA- 067-2015-GGG, also the cost template was developed with respect to the shortcomings or laboratory equipment that the organization does not have.