RPM

.
PULPED
COOLED
3.6. DESCRIPTION OF FLOWCHART
3.7 BALANCE OF RAW MATERIAL
.

3.8. PLANO REAL:

3.8.1 PLANO IDEAL

The company Ideally CHOCOYUELOS has the space required for the preparation of the two jams in
order to make chocolate bars. the distribution system is in (u) we have chosen this way we tidily
make all our processes for the preparation of our food also meets all requirements of the Decree
3075 which tells of a continuous order in transforming the food

3.9. HAZARD ANALYSIS

STAGE DANGER FACTOR RISK PREVENTIVE MEASURE

RMP

Foreign particles FISICO Having a good supplier of raw materials to keep product safety

CHEMICAL presence of chemicals such as pesticides in fruits tidily Perform organoleptic tests.

BIOLOGICAL presence of microorganisms and bacteria present in fruits. In storage must perform a
proper conservation of fruits.
SELECTION AND CLASSIFICATION

Fruits FISICO shabby in this case papayuela and tree tomato. Perform appropriate tests to
determine their quality.

BIOLOGICAL presence of microorganisms present in fruits discard spoiled fruit for security
processing fruits

SCALDING

PHYSICAL

CHEMICAL presence of bacteria and microorganisms in the vessels in Advance perform sterilization
of utensils

BIOLOGICO Unsuitable material for the process Use appropriate tools to perform the process

PULPED
Presence PHYSICAL seed pulp Separate fruit seeds effectively using the colander

Chemical change of taste and smell due to the presence of chemicals in the blender properly
Sterilise

BIOLOGICO

CONCENTRATE

Physicist who pass the limit of the right texture Taking time with chronometer and temperature
until its proper point

PHYSICAL WARMING

Reproduction of surviving microorganisms QUIMICO heat

Lowering the temperature to 10 ° C in 30 sec.

Added sugar
Lumps in the sugar FISICO Verify that this sugar in optimum condition

PHYSICAL FADER chocolate waterfall avoid water contact with the chocolate melted before and
after

CHOCOLATE MOULDING PHYSICAL foreign debris fall into molds properly sanitize molds

CHILLED physicist who is in the proper temperature Observe the right temperature

PHYSICAL PACKAGED the packing is broken Prevent product by sealing the openings on the
package den

3.10. CCPs: ACCORDING TO THE PCC IDENTIFIED

CCP Hazard Critical Limit Monitoring Verification Corrective Action Record

Bath Physical Water temperature The bath is a critical control point because the water
temperature at the time is not and bulla if at this stage came a drop of water in the chocolate it
will lose its natural form Being pending dela water temperature maintaining a low level stove
heating Check that the keys of this gas in a good state to lower the temperature of her losses
Carrying be present and constantly check to not happen again
3.11. IDENTIFICATION OF RISK PROFESSIONALS
3.13 RECORDS

STORAGE 3.13.1REGISTRO

LOGO

THE COMPANY: NAME

COMPANY: PAGE NO:

RECORD STORAGE AREA: PRODUCT:

YEAR. MONTH DAY:

PRODUCT: TEMPERATURE: NUMBER ENTRY. QUANTITY OUTPUT S: TIME: RESPONSIBLE:

REVIEWED BY:

3.13.2

RECORD PRODUCTION

LOGO OF THE COMPANY: THE NOMDRE

COMPANY: PAGE NO:

REGISTER OF

PRODUCTION: AREA: PRODUCT:

YEAR. MONTH DAY:

RAW MATERIAL AND SUPPLIES: QUANTITY: UNIT: UNIT VALUE: TOTAL VALUE: RESPON:
REVIEWED BY:

3.13.3

RECORDED PRODUCTION CONTROL

Logo

COMPANY: COMPANY NAME: PAGE NO:

REGISTRATION CONTROL

PRODUCTION AREA: PRODUCTION:

STAGE TIME TEMPERATURE PROCESS RESPONSIBLE OBSERVATIONS

Reviewed by: V.B:

PRODUCTION MANAGER:
3.13.4 CONTROL REGISTER COMMODITIES

Logo

COMPANY: COMPANY NAME: PAGE NO:

REGISTRATION CONTROL

COMMODITIES AREA: PRODUCTION:

SUPPLIER: PRODUCT: QUANTITY: PARAME: PARAME: 3

Reviewed by: V.B:

PRODUCTION MANAGER:

3.13.5
PRACTICE MUNICIPALITY

I.E

PLANNING ACTIVITIES

PRODUCT NAME PRODUCT DEFINITION

PLACE, DATE AND TIME

requirements of raw materials and inputs INPUTS

REQUIREMENT equipment and machinery

REQUIREMENT FOR LABOR

MEMBERS OF THE WORKING GROUP.

3.13.6

PROOF TIME PRODUCTION Date________________ _____________ ____________

Raw material kg Kg Cost Cost Total cost and production

A. costs

1. kilo

Total cost

Kilos net production

2 per unit
Total cost = _________ unit

units

B Production Distribution

Subtotal

Supplies

Item Amount Unit cost Total cost

Reductions in process

tasting

Return

OBSERVATIONS

Subtotal

Total materials

Kilos net processing

Shrinkage% decline kg __________ _______

performance ______

Net kg produced ___unidades

3.13 HEALTH PROFILE

HEALTH PROFILE

% 10 20 30 40 50 60 70 80 90 100 Target

Buildings and Facilities X

8 Placement i access X

Design and construction X

Water supply X

Liquid waste disposal X

Solid waste disposal X

Sanitary X

Processing conditions of the area X

9 Floors and drains X

Walls Roofs X

Windows and other openings X

doors X

Elevators and stairs complementary X

lighting X

ventilation X

II Equipment and utensils X

10 General design conditions and capacity X

11 Specific Conditions X

12 Conditions Installation and Operation X

Personal food handler III X

13 Health Status X

14 Education and training X

15 Hygienic Practices and protective measures X

IV hygienic manufacturing requirements X

17 raw materials and inputs X

18 Packaging X

Manufacturing operations 19 X

20 Prevention of cross contamination X

Packaging operations X 21

V assurance and quality control X

22 Quality Control X

23 Control System X

24 control and assurance requirements X

3.14 PREPARATION OF SOLUTIONS

For the preparation of solutions hypochlorite sodium is used at 5.40% concentration, for
disinfecting hands, utensils, equipment used at each stage of the process of our food processing
and material stainless steel, floors, walls, tables limpiones work utensils as they are in our
company spoons, knives, brushes, molds, trays, plastic containers. Etc.

use Weather

(Minutes) Amount of solution

(Liters) Amount of sodium hypochlorite 5.40%

(Ml)

Hands Jan. 6 5.8

Utensils February 10 19

And equipment in stainless steel 30 February 57

Floors 30 October 38

Walls August 30 30.5

Worktables August 30 30.5

11.5 limpiones March 30

4. ORGANIZATIONAL STUDY

4.1 CORPORATE ORGANIZATION (theoretical)

MISSION: chocoyuelos is a company that produces and sells chocolate bars filled with papayuela
and tamarillo with the highest quality by applying best practices invoice hand (BPM) to meet
consumer needs.

VISION: To be recognized as the best company of chocolate bars filled with papayuela and tree
tomato Boyacá by the high quality and variety of products.

ORGANIZATIONAL STRUCTURE

The production unit consists of 4 areas: management by the manager who depends on the board
members who are also part of this area, production area directed by the production manager who
is under the responsibility of operators, financial area in charge treasurer and marketing area who
depend on the marketing chief who is responsible sellers.

NOTE: All members perform actions and sellers operations

4.2. ORGANIZATION CHART

ORGANIZATIONAL STRUCTURE
The organizational structure of the production unit "CHOCOYUELOS" consists of two levels: the
management level which has board members and the manager the operational level four areas:
the administrative area, financial area, market area and production area, distributed in mind the
following respective positions: treasurer, chief marketing officer, a chief of production, operators
and vendors. All members of the production unit charges exert operators and vendors.

Our company CHOCOYUELOS is organized and structured as follows:

-Manager: Yisseth port Viviana Rodriguez

Treasurer: Andres Henao chabur

-GEFE Deproducción: Karen Johana vega

-OPERARIO: Julieth Gomez saw Deissy

4.3. DIAGNOSIS OF COMPANY

INTERNAL

(STRENGTH)

1. Product 100% Natural is made

2. Knowledge and application of GMP

3. agroindustrial business and administrative knowledge

4. Knowledge in agro-industrial processes

5. Teamwork

6. Nutritious products

7. Opportunity training as entrepreneurs

8. Planning for our future

9. idealization of what we want to be

10. Efficient development in the workplace

INTERNAL

(WEAKNESSES)

1. Low production volumes

2. It is not recognized in the market high profit margins

3. Artisanal Processes

4. have competitive price

5. Teamwork

6. Lack of product advertising

7. High production costaos

8. sales strategies defined

9. No record has INVIMA

10. No official fulfills its function

11. No compliance in the administrative process

12. Failure product presentation for marketing

13. Lack of competitiveness of the product in terms of duration

14. There is broad product portfolio

EXTERNAL

(OPPORTUNITIES)

1. Advisory Seine

2. Financing Fund undertake

3. Trends of consumers for natural products

4. Region rich in exotic fruits

5. Support self-service and offering

6. idealization for our future

7. Lessons for desempeñarnos in labor

EXTERNAL

(THREATS)

1. Competence companies in the market posesionadas

2. Permanent introduction of products to the market

3. Low income level of the population of Sogamoso

4. Distrust of consumers towards the product

5. Lack of opportunities for lack of registration INVIMA.

STRATEGIES

FO

1. Have a good base know how to handle the product have a good marketing and above all have
good hygiene.

2. Introduce the natural properties of the product through advertising

3. Develop a project to submit to background take and get good functions.

4. Provide administrative and business skills of our product

5. Introduce our products to customers in business and agro-school Los Andes INSEANDES.

DO

1. Introduce the low volumes of the product to consumers

2. Give administrative and business skills of our product

3. Have a good foundation and know how to handle the product

4. Develop a project to undertake background and get good publicity

5. Introduce our product to customers

FA

1. The package covers the product to get the best for consumer consumption give a good price
gives every consumer product

2. Introduce to market the product with the seal of INVIMA for good advice SENA

3. Introduce our product to customers with a good presentation

4. It gives knowledge to BPM to get a good product

5. Give more knowledge of our product to be purchased by the customer more

GIVES

1. Introduce to market the product with the seal of INVIMA for better advice SENA

2. Assign them with all companies to make different consumer products

3. Make alliances and strategies with companies to present a unique portfolio of product

4. Introduce the high costs of the product for the market to be sold more consumer

5. Disseminate the nutritional properties of the product through advertising

4.4. INTERNAL REGULATIONS

CONDITIONS OF ADMISSION

Those aspiring to have a position in the production unit must meet the following requirements:

1. Be Eleventh grade students of the school INSEANDES

2. Peace and secure from the previous company to which he belonged signed by management and
treasury

3. Paste the respective contributions to enter the production unit

PERMITS
4.5.

FEATURES
FEATURES
FEATURES
FEATURES
FEATURES

Customer
FEATURES
FEATURES
5.2.
19
INCOME
81

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