Diseño del sistema de gestión integrado basado en la norma ISO 9001:2015 e ISO 22000:2005 en el proceso de producción y comercialización de carne para hamburguesas en The Big Garage.

Abstract

The ISO 22000 and ISO 9001 standards provide mechanisms to strengthen the quality and safety management systems of the food industry companies. The standards of both standards guarantee the development of a management system that uses a process-based approach and systems. The ISO 22000: 2005 Standard has been designed to facilitate its implementation in organizations where there is a quality management system (ISO 9001: 2015). ISO 22000.2005 specifies the requirements for a food safety management system, combining the following recognized key elements: interactive communication, system management, prerequisite programs and HACCP principles. The purpose of this Management System is to guarantee the safety of food throughout the food chain, from the primary producer to the point of final consumption. This standard integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system. Through auditable requirements, this Standard combines the HACCP plan with prerequisite programs (PRRs). In the design of the ISO 22000 standard, the five preliminary steps and the seven HACCP principles have been incorporated. Therefore, any organization that is certified to ISO 22000 has complied with all the requirements of the HACCP Plan. The main objective of this project is to design an integrated management system based on the interrelation of the ISO 9001: 2015 and ISO 22000: 2005 standards for the organization The Big Garage, which allows it to improve the efficiency and effectiveness of the organization. The process was divided into three phases, the first phase was developed the initial diagnosis of the organization, where checklists were implemented of the ISO 9001: 2015 quality management and ISO 22000: 2005 food safety management, BPM and HACCP, in addition to the realization of the matrix DOFA and PESTAL. In the second phase all the documentation that required the integration of the system was made, where manuals, formats and procedures were created. As a last phase, the communication of the system with the top management and the collaborators of the organization took place. This work motivates companies in the food industry to implement quality management systems and food safety, in order to ensure the safety of products and increase consumer satisfaction.