Diseño de un Sistema de Gestión de Calidad para mejorar el proceso de faenamiento de porcinos en el camal municipal de Baños de Agua Santa, 2021.

Abstract

The adoption of a QMS is a strategic decision for an organization that can help improve overall performance and provide a solid foundation for sustainable development initiatives. Quality management systems can help organizations increase customer satisfaction. It is the customer who determines the quality of the product. Customer needs and expectations are ever-changing and due to competitive pressures, organizations must change their products and processes. The Quality Management System encourages organizations to analyze customer requirements, define processes that satisfy the customer, and provide confidence to both the organization and customers that they consistently provide products that meet the requirements. The objective of the present investigation was to elaborate a SGC, based on the ISO 9001:2015 standard, for the slaughter of pigs in the Municipal Camal of Baños de Agua Santa in this way to ensure a quality meat itself that will be of benefit to consumers of the product. A diagnosis of the current situation of the slaughterhouse was carried out in which the physical facilities were evaluated by carrying out a check list, which yielded results that are not below average, however it is necessary to make several adjustments that will allow us to maintain continuous improvement in the institution among these data we find in the context of the organization complies with 67%, while in leadership and commitment we only have 50% on each side finally another question that was asked in the evaluation we have the planning of the organization that only 56% is organized in their activities, these results have been very useful according to the requirements of the standard that we are applying in the Municipal Camal. Finally, it is concluded that the Quality Management System should be applied in the slaughterhouse, it will have a positive impact on the slaughter of pigs applying all the quality procedures.