Professional Documents
Culture Documents
A record must be kept of all the processes of procedures, all these processes will be supervised by
the managers of each area.
Reception: the raw materials and outputs of these will be under the supervision of the
bodeguero, taking control of first entries and first exits, where he will fill a format with
their respective codes thus having an updated inventory of everything that goes in and
out.
production: the production processes and processes will be in charge of the supervisor
where it will take control and record the production of the food, complying with the
norms and standards of quality established by management and required by the ministry
of health.
Quality control: will be responsible for reviewing and auditing the procedures related to
quality, fulfilling and enforcing quality standards, must keep a record of the procedures
from the warehouse until the products leave to be consumed by customers.
As well as it must train the personnel for the fulfillment of the good practices of food
manofactura and to have innocuous products.
All these procedures and processes will be administered by the management who will
receive the daily reports of each one of the managers.