{"id":286,"date":"2025-08-22T01:35:33","date_gmt":"2025-08-22T05:35:33","guid":{"rendered":"http:\/\/mcia.ubiobio.cl\/?page_id=286"},"modified":"2025-08-22T01:35:33","modified_gmt":"2025-08-22T05:35:33","slug":"gestion-de-la-calidad-y-seguridad-alimentaria","status":"publish","type":"page","link":"https:\/\/mcia.ubiobio.cl\/?page_id=286","title":{"rendered":"Gesti\u00f3n de la Calidad y Seguridad Alimentar\u00eda"},"content":{"rendered":"\n

IDENTIFICACION.<\/strong><\/p>\n\n\n\n

NOMBRE DE LA ASIGNATURA<\/td>:GESTION DE CALIDAD Y SEGURIDAD ALIMENTARIA<\/strong><\/td><\/tr>
FACULTAD<\/td>: FACSA<\/td> <\/td> <\/td><\/tr>
UNIDAD ACADEMICA<\/td>: Departamento de Ingenier\u00eda en Alimentos<\/td><\/tr>
N\u00ba HORAS<\/td>: TEORIA: 2<\/td>TALLER: 4<\/td> <\/td><\/tr>
N\u00ba CREDITOS<\/td>: 4<\/td> <\/td> <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

DESCRIPCION Y OBJETIVOS.<\/strong><\/p>\n\n\n\n

DESCRIPCION:<\/strong>Asignatura que est\u00e1 orientada a entregar conocimientos de c\u00f3mo utilizar la gesti\u00f3n y el control de calidad como herramienta de competencia y desarrollo industrial en beneficio de la producci\u00f3n de alimentos inocuos.<\/td><\/tr>
 OBJETIVOS: <\/strong>Al final de la asignatura el alumno ser\u00e1 capaz de:Planificar, programar, implementar, y gestionar sistemas de calidad.Conocer herramientas y t\u00e9cnicas de calidad, Control de Calidad y Servicios al cliente.Conocer el concepto de Trazabilidad. Cu\u00e1ndo y c\u00f3mo aplicarlo.Conocer los medios de Certificaci\u00f3n de Sistemas de Calidad sobre la base de las normativas ISO 9000-2000.Planificar, programar, implementar, gestionar y controlar Auditorias.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
    \n
  • RESUMEN DE UNIDADES PROGRAMATICAS.<\/strong>(Se\u00f1ale el nombre de la unidad program\u00e1tica e indique el n\u00famero de horas que se emplear\u00e1n.<\/li>\n<\/ul>\n\n\n\n
     <\/td> <\/td>N\u00ba Horas<\/td><\/tr>
    01.<\/td>La Gesti\u00f3n de la Calidad Total y su Mejora<\/td>03<\/td><\/tr>
    02.<\/td>Dise\u00f1o del Sistema de Calidad. Despliegue Funcional<\/td>04<\/td><\/tr>
    03.<\/td>An\u00e1lisis de Fallos y Defectos.<\/td>04<\/td><\/tr>
    04.<\/td>Implantaci\u00f3n y Control de Procesos.<\/td>04<\/td><\/tr>
    05.<\/td>Taller N\u00ba 1<\/td>04<\/td><\/tr>
    06.<\/td>Evaluaci\u00f3n N\u00ba 1<\/td>02<\/td><\/tr>
    07.<\/td>Requisitos Previos a la Implantaci\u00f3n del Sistema de An\u00e1lisis de Peligros (APPCC)<\/td>06<\/td><\/tr>
    08.<\/td>APPCC en el Sistema de Gesti\u00f3n de la Calidad de los Alimentos.<\/td>04<\/td><\/tr>
    09.<\/td>Taller N\u00ba 2<\/td>03<\/td><\/tr>
    10.<\/td>Trazabilidad y Seguridad Alimentaria<\/td>07<\/td><\/tr>
    11.<\/td>Normativas Internacionales Relativas a la Gesti\u00f3n de la Calidad. ISO 900-2000, ISO 14000 e ISO 81900<\/td>06<\/td><\/tr>
    12.<\/td>Taller N\u00ba 3<\/td>03<\/td><\/tr>
    13.<\/td>Evaluaci\u00f3n N\u00ba 2<\/td>02<\/td><\/tr>
    14.<\/td>Manuales de Calidad<\/td>04<\/td><\/tr>
    15.<\/td>Certificaci\u00f3n de Calidad de una Empresa Agroalimentaria. Auditorias.<\/td>02<\/td><\/tr>
    16.<\/td>Evaluaci\u00f3n N\u00ba 3<\/td>02<\/td><\/tr>
     <\/td>TOTAL HORAS:<\/td>60<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    METODOLOGIA: <\/strong>El curso est\u00e1 organizado sobre la base de clases te\u00f3ricas utilizando medios audiovisuales, Internet, trabajos en grupos y talleres de discusi\u00f3n sobre t\u00f3picos espec\u00edficos, con la finalidad de lograr la comprensi\u00f3n de las unidades program\u00e1ticas.<\/p>\n\n\n\n

    EVALUACION: <\/strong>La evaluaci\u00f3n se har\u00e1 conforme a los siguientes criterios: seminarios, cert\u00e1menes, tareas y\/o trabajos.<\/p>\n\n\n\n

    BIBLIOGRAFIA<\/strong><\/p>\n\n\n\n

      \n
    1. BRIZ, J. 2003. Internet, Trazabilidad y Seguridad Alimentaria. Editorial Mundi-Prensa, Madrid, Espa\u00f1a.<\/li>\n\n\n\n
    2. FERRADA, C. 2001. Mejoramiento Continuo de la Calidad. Herramientas para su aplicaci\u00f3n. Editorial Universidad de Santiago, Chile.<\/li>\n\n\n\n
    3. KUME, H.1992. Herramientas estad\u00edsticas b\u00e1sicas para el mejoramiento de la calidad. EditorialNorma, Bogot\u00e1, Colombia.<\/li>\n\n\n\n
    4. L\u00d3PEZ J.L. 1999. Calidad alimentaria: riesgos y controles en la agroindustria. Editorial Mundi-Prensa, Madrid, Espa\u00f1a.<\/li>\n\n\n\n
    5. MORTIMORE, S. & WALLACE, C. 1996. HACCP: Enfoque pr\u00e1ctico, Editorial Acribia, S.A., Zaragoza, Espa\u00f1a.<\/li>\n\n\n\n
    6. P\u00c9REZ, C. 1999. Control Estad\u00edstico de la Calidad. Editorial Alfaomega,M\u00e9xico DF, M\u00e9xico.<\/li>\n\n\n\n
    7. SENLLE, A., MART\u00cdNEZ, E. & MART\u00cdNEZ, N. 2001. ISO 9000\u20132000. Calidad en los Servicios. Ediciones Gesti\u00f3n 2000, Barcelona, Espa\u00f1a.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      IDENTIFICACION. NOMBRE DE LA ASIGNATURA :GESTION DE CALIDAD Y SEGURIDAD ALIMENTARIA FACULTAD : FACSA     UNIDAD ACADEMICA : Departamento de Ingenier\u00eda en Alimentos N\u00ba HORAS : TEORIA: 2 TALLER: 4   N\u00ba CREDITOS : 4     DESCRIPCION Y OBJETIVOS. DESCRIPCION:Asignatura que est\u00e1 orientada a entregar conocimientos de c\u00f3mo utilizar la gesti\u00f3n y el […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"boxed","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-286","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=286"}],"version-history":[{"count":1,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/286\/revisions"}],"predecessor-version":[{"id":287,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/286\/revisions\/287"}],"wp:attachment":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}