TY - GEN
T1 - Mejora de la Productividad mediante el diseño de un sistema de gestión de la calidad basado en la norma ISO 22000:2018
AU - Contreras-Rivera, Robert
AU - Alarcon-Ventura, Katicsa
AU - Vilcahuaman-Sanabria, Raúl
AU - Garay-Torres, José
AU - Rúa-Pomahuacre, Silvia
AU - Ipince-Antunez, Daniel
AU - Benites-Gutierrez, Miguel
N1 - Publisher Copyright:
© 2024 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2024/1/1
Y1 - 2024/1/1
N2 - The objective of this research is to demonstrate, through the design of a Quality Management System based on the ISO 22000:2018 Standard, the increase in the productivity of the Molinera company.This is because, in this organization, whose function is the production of flour, pasta and cookies derived from wheat; Low productivity has been evident due to the absence of standardization in its processes and insufficient systematization in food safety management.Therefore, quantitative and non-experimental methodology has been used, through the use of descriptive statistics for the interpretation of data.This is how, when carrying out a baseline diagnosis, when using the statistical software IBM SPSS Statics, analyzing the initial productivity and comparing it with that obtained after the prediction of estimation values of the Design of the Quality Management system for the interval of twelve months, an increase of 33.4% in productivity was obtained.Likewise, regarding the efficiency and effectiveness indicators, which improved significantly.Converting this Design into an optimal alternative for improvement in organizations.
AB - The objective of this research is to demonstrate, through the design of a Quality Management System based on the ISO 22000:2018 Standard, the increase in the productivity of the Molinera company.This is because, in this organization, whose function is the production of flour, pasta and cookies derived from wheat; Low productivity has been evident due to the absence of standardization in its processes and insufficient systematization in food safety management.Therefore, quantitative and non-experimental methodology has been used, through the use of descriptive statistics for the interpretation of data.This is how, when carrying out a baseline diagnosis, when using the statistical software IBM SPSS Statics, analyzing the initial productivity and comparing it with that obtained after the prediction of estimation values of the Design of the Quality Management system for the interval of twelve months, an increase of 33.4% in productivity was obtained.Likewise, regarding the efficiency and effectiveness indicators, which improved significantly.Converting this Design into an optimal alternative for improvement in organizations.
KW - Effectiveness
KW - Efficiency
KW - ISO 22000:2018
KW - Productivity
KW - The Prediction of Estimation Values
UR - https://www.scopus.com/pages/publications/85203817980
U2 - 10.18687/LACCEI2024.1.1.1897
DO - 10.18687/LACCEI2024.1.1.1897
M3 - Contribución a la conferencia
AN - SCOPUS:85203817980
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology
PB - Latin American and Caribbean Consortium of Engineering Institutions
T2 - 22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024
Y2 - 17 July 2024 through 19 July 2024
ER -