Análisis crítico de la eficacia de los sistemas de análisis de peligros y puntos críticos de Control - HACCP y Gestión de la Calidad NTC-ISO 9001:2008 en el salón de embotellado de Bavaria Bucaramanga

Abstract

In Bavaria S.A. The quality of the results is also considered important as the quality of the processes, for this reason the systems of Hazard Analysis and Critical Control Points-HACCP and Quality Management NTC-ISO 9001: 2008 were implemented and in recent years They have made great efforts to achieve sustainable improvement. However, in the bottling hall of Bavaria Bucaramanga there are frequently problems related to the presentation of the product and safety which affects the Key Performance Indicators (KPI) of hygiene, Total Oxygen Concentration Packaged (TPO) and Presentation Analysis of the Finished Product (PPQA) and therefore the fulfillment of the general goals established by the quality division. The objective of this study is to determine the aspects of Quality and Safety Management that must be improved to achieve higher levels of efficiency in the bottling hall of the Bavaria brewery in Bucaramanga, for this purpose a Benchmarking was carried out between the salons of bottling of the Bucaramanga and Boyacá breweries in which the results of the one-year hygiene, TPO and PPQA KPIs, the GEM indicators and the processes were compared, to detect the successful practices that have led the latter to improve and sustain Your results. As a second point, it was determined to what extent the Critical Success Factors are being applied for continuous improvement in the bottling hall of the Bavaria brewery in Bucaramanga. This study is of an exploratory-descriptive type, which was developed in four stages: stage 1 includes the approach to the problem, stage 2 the methodological design, stage 3 the fieldwork and stage 4 the analysis and interpretation of the results; It is theoretically framed in the concepts of effectiveness of the Quality and Safety Management System, the complementarity between these two systems, the Critical Success Factors for continuous improvement and the Colombian Technical Standards NTC ISO 9001: 2008 of the Quality Management System - Requirements and NTC 5830 Requirements for Hazard Analysis and HACCP Critical Control Points (HACCP): 2010 The result is specified in a proposal of activities that lead to the improvement of the Quality and Safety Management System, allowing the bottling hall of the Bavaria de Bucaramanga brewery to reach the standards established by the quality division.