Evaluación del proceso de lavado y desinfección de una vasija de acero inoxidable en un solo paso con limpiador alcalino desinfectante : gestión de calidad en la industria vitivinícola
The development and implementation of Standardized Sanitation Operational Plans (SSOP), assures and guarantees the expression of food and beverages' quality and safety characteristics, which national and international consumers highly value, especially in products such as wine. The main challenge fo...
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| Formato: | info:eu-repo/semantics/bachelorThesis |
| Idioma: | Spanish / Castilian |
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Universidad Católica de Cuyo. Facultad Don Bosco de Enología y Ciencias de la Alimentación
2025
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| Acceso en liña: | http://hdl.handle.net/20.500.14811/198 |
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| Summary: | The development and implementation of Standardized Sanitation Operational Plans (SSOP), assures and guarantees the expression of food and beverages' quality and safety characteristics, which national and international consumers highly value, especially in products such as wine. The main challenge for companies during the implementation of SSOP in their quality management, is to assure efficiency in the use of resources (time, workforce, energy, water, effluents), machinery maintenance and safety of personnel. Specially when operations are conducted in confined spaces with a high emission of toxic vapors in the work atmosphere, produced by the use of cleaning products in the process of wine vessel sanitation.The methodology and development of the test were carried out under equal operating conditions with a cleaning and disinfection protocol for steel wine vessels identical as those typically used in a winery, adapting in this case the SSOP to the use of an alkaline cleaner that provides cleaning and disinfection in just one step. The trial shows favorable indicators regarding efficiency of resources like time and electrical power, together with a significant reduction of water consumption and the consequent reduction of
effluents generated with the use of this type of one-step alkaline disinfectants. These results have a positive impact on the operational process chain, which allows the winery personnel a more dynamic operational management in their daily planning.
As far as the purpose of this trial, in addition to the favorable indicators previously described, several necessary verifications were carried out to demonstrate the
correct disinfection of the vessel. A complete visual inspection of the vessel after sanitization, swabbing of the surface with optimal URL results and microbiological analysis of the process’ final rinse water, guaranteeing not only the aptitude of the vessel for use, but also the safety of the process of sanitation with a one-step alkaline disinfectant. |
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