Updating of the standard operational procedures (poe) for the production of meat derivatives (sausage)

Abstract

The objective of the present work was to generate work standards in each of the processes in the development of the products (sausage, black pudding, chorizo and smoked bacon), allowing the company to be more competitive and to be able to offer higher quality products, starting with the standard operating procedures (SOP) which were reviewed and updated in the Meat products area. To start the study it was necessary to make a diagnosis through observations and tours of the facilities in order to see the problems of the company. Once the processes of sausage, black pudding, chorizo and smoked bacon were observed, the processes were reflected in flow charts and a detailed description of the steps for carrying out the activities that lead to the development of the products, with this collection of information was carried out a checklist in Microsoft Excel. Once tabulated, the aspects and processes that required updating were visualized, including the documentation and operational form. Based on this, the corresponding updates of each area of the meat derivatives plant that involve the development of the products under study are carried out; to encourage the use of the procedures, the changes made were socialized. With the updates, it was sought to reduce unnecessary operational and documentary information, establishing the pertinent improvements regarding the performance of the operators. Once the procedures were updated, greater reliability was obtained in the processes carried out, offering employees a tool that allows them to improve their way of working and avoid possible errors.