F.B.D. Práctica Empresarial

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https://repositorio.unicordoba.edu.co/handle/ucordoba/1691

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Examinando F.B.D. Práctica Empresarial por Autor "Simanca Sotelo, Mónica María"

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  • Miniatura
    PublicaciónAcceso abierto
    Efecto del congelamiento del lomo de atún en el producto final de las conservas de atún.
    (Atunes y enlatados del caribe s.a., 202-12-18) Lozano Olivares, Harold Amith; Simanca Sotelo, Mónica María; Villareal Cifuentes, Gustavo
    El objetivo de este trabajo fue determinar el efecto del congelamiento del lomo de atún sobre las características del producto final de las conservas de atún. se determinaron las características fisicoquímicas de peso drenado, capacidad de absorción de agua, contenido de humedad, sal y % migas generadas en el procesamiento. así mismo, se realizó un test hedónico y uno de preferencia para evaluar la acepción del producto y por último se determinó el costo que representa la variación del peso drenado.
  • Miniatura
    PublicaciónAcceso abierto
    Programa de capacitación para manipuladoras de alimentos del servicio de alimentación escolar de CDI administrados por fundaciones cristianas en el departamento de Córdoba
    (2020-10-23) Anaya Argumedo, Julio Andrés; Severiche Salazar, Eliana Bell; Simanca Sotelo, Mónica María; Luján Rhenals, Deivis
    A CDC child development center is an out-of-school institution that can be of a mixed nature (public-private) aimed at low-income children and young people who receive a nutritional supplement that must meet certain quality and nutritional characteristics. The Compassion Foundation cluster includes CDCs from the municipalities of Monteria, Ciénaga de Oro, Cotorra, Montelibano and Tierralta which operate the food line with non-standardized procedures and not subject to legal guidelines. This training cycle was aimed at instructing food handlers to carry out their procedures in an organized and as hygienic way as possible through a theoretical – practical methodology helped by didactic material, audiovisual support, institutional material and an inclusive language for all types of schooling level. This resulted in a greater understanding of the importance of coordinating each elaboration process with the current legal regulations, the training was done in the workplace of each CDC, so the manipulators understood the correct way to organize the work materials and the correct way to do it, the minutes were also expanded with the products that were brought in the trainings, such as yogurt, bocadillo, desserts, among others. Diagnostics were carried out in accordance with resolution 2674 of 2013, which were delivered to them so that they could carry out the improvements to the infrastructure and be able to evaluate their progress. A training manual was also prepared, which sought to strengthen the documentation regarding the training of each manipulator in the short, medium and long term.