“Adaptación del sistema APPCC de un centro de producción de aceite, bajo protocolos FSSC 22000, IFS Y BRC”
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2024-01-10
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Jaén: Universidad de Jaén
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Este trabajo Fin de Máster titulado, “Adaptación del sistema APPCC de un centro de producción de aceite bajo protocolos FSSC 22000, IFS e BRC”, con carácter profesional, ha sido realizado en la Sociedad Cooperativa Andaluza Oleocampo, más concretamente en uno de sus centros de producción. La actividad profesional ha sido desempeñada en el departamento de Calidad y Seguridad Alimentaria de la empresa, recibiendo previamente formación de las principales normas alimentarias, como de sistemas de Seguridad Alimentaria. En la primera parte del trabajo, se ha usado esta formación y otras herramientas para poder desarrollarla y en la segunda, se ha desarrollado la parte práctica, en la cual, se ha visto el gran cambio realizado en el centro de producción “San Bartolomé”, para poder ser acreditado en las diferentes normas alimentarias.
The following Master’s Thesis, entitled “Adaptation of the HACCP system of an oil production center under the FSSC 22000, IFS and BRC protocols” has been carried out in collaboration with a company belonging to the olive oil sector called, Oleocampo SCA, more speciafically in one of its production centers. The activity has been carried out in the area of Quality and Food Safety of the company, having previously received training on the main food safety standards, such as systems of Food Safety. In the first part of the work, this training and other tools have been used to develop it and in the second one, the practical part has been developed, in which, the great change made in the production center “San Bartolomé” has been seen, in order to be accredited in the different food safety standards.
The following Master’s Thesis, entitled “Adaptation of the HACCP system of an oil production center under the FSSC 22000, IFS and BRC protocols” has been carried out in collaboration with a company belonging to the olive oil sector called, Oleocampo SCA, more speciafically in one of its production centers. The activity has been carried out in the area of Quality and Food Safety of the company, having previously received training on the main food safety standards, such as systems of Food Safety. In the first part of the work, this training and other tools have been used to develop it and in the second one, the practical part has been developed, in which, the great change made in the production center “San Bartolomé” has been seen, in order to be accredited in the different food safety standards.