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Currently, due to the fact that the trade has forced those involved in the food
chain to standardize practices and procedures to guarantee that the products
sold do not become harmful to consumers in the different markets. Since the
population has improved its purchasing power and this is reflected in a better
quality of diet and food, having incorporated a greater amount of protein
elements, especially dairy, products that are unavoidable at the moment in the
Mexican diet. This project shows the design of a dairy industry plant for the
elaboration of Oaxaca-type cheese based on current food safety and security
standards that takes into account the distribution of equipment, line of services,
supplies and location, based on in the current national and international
regulations, which allow the efficiency of the company in reducing time, space
and production costs, based on plant design. Therefore, the plant will be located
at the head of the municipality of Tula de Allende in the state of Hidalgo since
the main avenues that extend outside the cities lead to other towns, thus being
the link and articulation of a more complex structure. wide communication,
commerce and transit of the population, even for work reasons, which is
important for obtaining inputs and transferring the final product for subsequent
commercialization.
It is recommended to use current regulations based on food safety and security
such as those used for the present plant design where the most relevant
standards are NOM-223- SCFI / SAGARPA- 2018 Cheese - Denomination,
specifications, commercial information and methods test and NOM-026-STPS-
1994. Safety - Colors and their application. Since one guarantees the product to
be obtained, while the other focuses on the distribution of safety equipment with
the correct color marking and its application.