PRINCIPIOS BÁSICOS PARA EL CUMPLIMIENTO DE LOS PROTOCOLOS GFSI EN AUDITORÍAS/EVALUACIONES NO ANUNCIADAS
Fecha
2022-03-11
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Jaén: Universidad de Jaén
Resumen
[ES] El Trabajo Fin de Máster ha sido desarrollado en la empresa Oleocampo SCA, localizada en el municipio de Torredelcampo (Jaén), más concretamente, he formado parte del Departamento de Calidad y Seguridad Alimentaria. Esta temática surge de la necesidad de preparar y conocer en profundidad toda
la información relevante (Manual de Gestión de Calidad y Seguridad Alimentaria, Análisis de Peligros y
Puntos de Control Críticos, Revisión del Sistema, Planes Generales de Higiene y Procedimientos) que la
empresa debe tener implantada para poder abordar las exigencias características de las Auditorías o
Evaluaciones en modalidad No Anunciada de los protocolos GFSI (BRC, IFS Food y FSSC 22000). Por
último, se describe la actividad desarrollada en la empresa como los Programas de Prerrequisitos,
Auditorías o Evaluaciones, Homologación y Evaluación de Proveedores, Catas de Aceite de Oliva,
desarrollo de producto de calidad, Modificación de Información Nutricional, Cultura de Inocuidad
Alimentaria en la empresa.
[EN] The Master's Thesis has been developed in the company Oleocampo SCA, located in the municipality of Torredelcampo (Jaén), more specifically, I have been part of the Department of Quality and Food Safety. This topic arises from the need to prepare and know in depth all the relevant information (Food Safety and Quality Management Manual, Hazard Analysis and Critical Control Points, System Review, General Hygiene Plans and Procedures) that the company must have in place in order to be able to address the characteristic requirements of the Audits or Assessments in Unannounced mode of the GFSI protocols (BRC, IFS Food and FSSC 22000). Finally, the activity carried out in the company is described, such as the Pre-requisite Programmes, Audits or Assessments, Approval and Evaluation of Suppliers, Olive Oil Tasting, development of quality products, Modification of Nutritional Information, Food Safety Culture in the company.
[EN] The Master's Thesis has been developed in the company Oleocampo SCA, located in the municipality of Torredelcampo (Jaén), more specifically, I have been part of the Department of Quality and Food Safety. This topic arises from the need to prepare and know in depth all the relevant information (Food Safety and Quality Management Manual, Hazard Analysis and Critical Control Points, System Review, General Hygiene Plans and Procedures) that the company must have in place in order to be able to address the characteristic requirements of the Audits or Assessments in Unannounced mode of the GFSI protocols (BRC, IFS Food and FSSC 22000). Finally, the activity carried out in the company is described, such as the Pre-requisite Programmes, Audits or Assessments, Approval and Evaluation of Suppliers, Olive Oil Tasting, development of quality products, Modification of Nutritional Information, Food Safety Culture in the company.