Examinando por Autor "Pastrana Puche, Yenis Ibeth"
Mostrando 1 - 3 de 3
Resultados por página
Opciones de ordenación
Publicación Acceso abierto Análisis de peligros y puntos críticos de control (haccp): sistema para la gestión de la inocuidad en las industrias agroalimentarias en Colombia(Universidad de Córdoba, 2021-03-14) Bruno Salabarria, Milena Sofía; Fuentes Bedoya, Eliana Andrea; Pastrana Puche, Yenis IbethHoy en día, los gobiernos y las partes involucradas en el control de los alimentos están bajo presión constante para encontrar un sistema más eficiente y efectivo para cumplir con los estándares establecidos de inocuidad, que ayudan a garantizar que el consumidor adquiera un producto apto para su consumo. Esto ha llevado al reconocimiento e incursión del análisis de peligros y puntos críticos de control, con sus siglas en inglés -HACCP- “Hazard Analisys Critical Control Point” como herramienta de vigilancia de alimentos basado en aplicar un plan preventivo y de anticipación para llegar a un producto final libre de peligros. El objetivo de este trabajo fue argumentar por medio de una revisión bibliográfica que la aplicación de -HACCP- garantiza el sistema para la gestión de la inocuidad en las industrias agroalimentarias en Colombia al reducir los peligros que se presentan dentro de la línea de producción, además de resaltar los beneficios que trae consigo el diseño e implementación del sistema.Publicación Acceso abierto Condiciones higiénico-sanitarias de los puestos de venta de alimentos de la central de abastos -Cereabastos- de Cereté (Córdoba): diagnóstico y capacitación(2021-07-04) Dueñas Ramos, Shirly Paola; Perdomo Mendoza, Daniela Sofía; Pastrana Puche, Yenis IbethThis extension project was developed at the Cereté (Córdoba) municipality supply center, CEREABASTOS. The objective was to apply a training program in good sanitary hygiene practices aimed at food vendors in the public market of Cereté. Initially, 31 outlets were selected for which a descriptive diagnosis was made through a survey that helped determine the conditions of utensils, cleanliness, infrastructure, food outlets, training, Good Manufacturing Practices (GMP) and Good Hygienic Practices (BPH). Subsequently, six outlets were selected that included the sale of dairy, meat, fish, and fruits, vegetables and vegetables to which the microbiological tests of fecal coliforms, environment and manipulators were applied. It was found that the food group with the greatest deficit in complying with the evaluated categories was fish with 19.42% while dairy obtained the highest score with 45.71%, this showed that the conditions of sale were not adequate and that in addition put the consumer's health at risk. On the other hand, the presence of total coliforms and S. aureus was discovered, evidencing the contamination of 100% of the evaluated outlets. Two days of training were carried out on the proper application of GMP and the proper handling of food, showing in subsequent visits the application of what was learned in the conditions of their outlets.Publicación Acceso abierto Implementación de un programa de capacitación de manejo integral de residuos sólidos en la central de abastos "Cereabastos" del municipio de Cereté - Córdoba(2022-01-26) Cordero Vidal, Ghinet Paola; Galeano Vásquez, Yina Patricia; Pastrana Puche, Yenis Ibeth; Simanca Sotelo, Mónica MaríaThe present study was carried out in the vicinity of the CEREABASTOS supply center in the municipality of Cereté (Córdoba), which shows an existing problem in relation to the proper management of solid waste in the place, representing a risk for the safety of commercialized food and the health of consumers. The objective was to implement a training program based on the integral management of solid waste aimed at food vendors. The type of research applied to this extension work was descriptive with a qualitative approach. 20 outlets were selected to carry out a survey in which the waste generated, the destination given to them and the actions applied for storage could be identified. It was found that 45% of the vendors say that the main waste was organic and the remaining 55% was made up of cardboard, plastics, paper and glass, however, 70% of the waste is destined for cleaning services, wasting their recycling potential. carried out a training session that allowed the vendors to be educated about the management of solid waste and its recyclable potential, however, infrastructure conditions make it difficult to fully implement and apply the measures required for storage of waste.