Process control plan for a food distribution and delicate company

Abstract

The objective of this research was to design and implement a process control plan for a delicatessen company and food outlet in the city of Cúcuta. For its execution, 3 stages were proposed, the first was based on the observation of the processes and controls that the company had, the second consisted of a survey of the operators, this in order to better understand the conditions in which they worked and the way in which they carried out their activities within the company, in the third stage the design of the plan was carried out followed by its implementation to finally make the comparison between before and after the implementation and thus analyze the results obtained. From the first stages, it was obtained that in the different areas the necessary controls to guarantee the quality of the product were not carried out in the company, in addition to the fact that, for the most part, the rule for the use of biosafety elements was not complied with by the staff. as well as knowledge on the subject of process control. Identifying most of the difficulties and shortcomings that arose in the company, being an input for the design of the process control plan. Once this plan was implemented and after its study, a significant change was observed in the different stages that constitute the production process, it was possible to make the staff aware of the use of PPE, they were made aware of everything about process control and the variables,facilitating your work. It was possible to observe the positive influence thatthe implementation of the designed process control plan had on the company, with an increase in sales for all products; Activities were implemented that were not being carried out, improving the process and therefore the quality of the product. It was concluded that the implementation of the process plan was satisfactory, with a significant improvement in each of the stages reflected in the sales statistics.