Reingeniería de procesos en base a la metodología BPM en la empresa food&service
Fecha
2018
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Universidad de Guayaquil Facultad de Ciencias Administrativas
Resumen
El presente proyecto de titulación sobre la reingeniería de procesos en base a las buenas prácticas de manufactura en la empresa F&S Food Service, se desarrolló a través de un diseño de campo de enfoque cualitativo, apoyado de la investigación descriptiva para la obtención de información directa desde los funcionarios que conforman la entidad, considerando que son los principales espectadores y conocedores de las falencias que se originan en los procesos donde se manipulan las materias primas. Asimismo, se aplicó un programa de actividades fundamentadas en los criterios de las BPM, obteniendo como resultados la presencia de 16 eventos de riesgos con nivel de severidad alta que de continuar podrían impactar gravemente en la continuidad y reputación de la empresa F&S Food Service. Asimismo, podría generar notificaciones y/o sanciones por parte del organismo regulador.
Por esta razón, se propuso la reingeniería en los procesos en donde se manipulan las materias primas a través del diseño de acciones correctivas fundamentadas en las buenas prácticas de manufacturas para mitigar las deficiencias y salvaguardar la integridad de los alimentos elaborados, las cuales, están conformada por procesos a través de diagrama de flujos con su respectiva caracterización, políticas de control interno y requisitos para el cumplimiento de la inocuidad de la materia prima, permitiendo a la empresa F&S Food Service mantener una gestión operacional efectiva para mantener la mejora continua en la entidad y evitar sanciones y comunicados por parte del organismo regulador.
The present project of qualification on the reengineering of processes based on the good practices of manufacture in the company F & S Food Service, was developed through a design of field of qualitative approach, supported of the descriptive investigation for the obtaining of direct information from the officials that make up the entity, considering that they are the main spectators and aware of the shortcomings that originate in the processes where raw materials are handled. Likewise, a program of activities based on the criteria of the BPM was applied, obtaining as a result the presence of 16 events of high level of severity risks that could continue to seriously impact the continuity and reputation of the F & S Food Service company. Likewise, it could generate notifications and / or sanctions by the regulatory body. For this reason, reengineering was proposed in processes where raw materials are manipulated through the design of corrective actions based on good manufacturing practices to mitigate deficiencies and safeguard the integrity of processed foods, which are made up of by processes through a flowchart with its respective characterization, internal control policies and requirements for compliance with the safety of the raw material, allowing the company F & S Food Service to maintain an effective operational management to maintain continuous improvement in the entity and avoid sanctions and communications from the regulatory body.
The present project of qualification on the reengineering of processes based on the good practices of manufacture in the company F & S Food Service, was developed through a design of field of qualitative approach, supported of the descriptive investigation for the obtaining of direct information from the officials that make up the entity, considering that they are the main spectators and aware of the shortcomings that originate in the processes where raw materials are handled. Likewise, a program of activities based on the criteria of the BPM was applied, obtaining as a result the presence of 16 events of high level of severity risks that could continue to seriously impact the continuity and reputation of the F & S Food Service company. Likewise, it could generate notifications and / or sanctions by the regulatory body. For this reason, reengineering was proposed in processes where raw materials are manipulated through the design of corrective actions based on good manufacturing practices to mitigate deficiencies and safeguard the integrity of processed foods, which are made up of by processes through a flowchart with its respective characterization, internal control policies and requirements for compliance with the safety of the raw material, allowing the company F & S Food Service to maintain an effective operational management to maintain continuous improvement in the entity and avoid sanctions and communications from the regulatory body.
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MATERIA PRIMA, BUENAS PRACTICAS DE MANUFACTURA, PROCESOS, CONTROL