Plan de acción de mejora para la línea de porcionado en la empresa Frigociam S.A con base sistema HACCP

Currently there is concern about the loss of safety that occurs in the processing of beef; this study proposes a design of the Hazard Analysis and Critical Control Point (HACCP) system aimed at improving and strengthening the safety of the beef portioning line in the company FRIGOCIAM S. A. This res...

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Bibliographic Details

Main Author:	Andrea Carolina Rodríguez Silva, Víctor Hugo Trujillo Alarcón
Format:	Trabajo de grado (Pregrado y/o Especialización)
Language:	spa
Published:	Universidad Antonio Nariño 2021
Subjects:	Inocuidad Carne bovina HACCP Desposte porcionado Safety Beef Deboning Portioning.
Online Access:	http://repositorio.uan.edu.co/handle/123456789/4920
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