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  <controlfield tag="001">IA_Para evitar todo lo anterior se realiz&#xF3; una Propuesta de Procedimientos Operativos Estandarizados y de Buenas pr&#xE1;cticas de Manufactura para la elaboraci&#xF3;n de vinos en la planta, los cuales ser&#xE1;n ejecutados en todos los procesos de elaboraci&#xF3;n y manipulaci&#xF3;n del producto con el objetivo de garantizar que el vino se fabrique en condiciones sanitarias adecuadas y se disminuyan los riesgos de contaminaci&#xF3;n.   It is important to emphasize the great responsibility that a company acquires towards the consumer when offering its product. Therefore, it must work in an organized way, with discipline and collaboration among its employees, always promoting hygiene and sanitation. For this reason, the Aldo C&#xE9;sar Palafox SA de CV winemaking was based on the Official Mexican Standard NOM-251-SSA1-2009, which establishes the minimum requirements for good hygiene practices to be observed in the process of wine making. As a result, it was found that throughout the winemaking process there are stages where poor hygiene practices are responsible for decreasing the quality of the final product, it must be taken into account that the lack of safety can also affect supply, Demand, commercial flows, having an impact on the costs of the chain, which can be avoided. In order to avoid all of this, a Proposal for Standard Operating Procedures and Good Manufacturing Practices was prepared for the production of wines in the plant, which will be executed in all processes of preparation and manipulation of the product in order to ensure that the Wine be produced in suitable sanitary conditions and the risks of contamination are reduced.</controlfield>
  <controlfield tag="002">PROPUESTA DE MANUAL DE PROCEDIMIENTOS OPERATIVOS E</controlfield>
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    <subfield code="a">Disponible en PDF</subfield>
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    <subfield code="a">1 ej. imp. ; 1 ej CD</subfield>
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    <subfield code="a">Buenas pr&#xE1;cticas de fabricaci&#xF3;n  </subfield>
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    <subfield code="a">Est&#xE1;ndares de identidad de un producto  </subfield>
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    <subfield code="a">Good manufacturing practices  </subfield>
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    <subfield code="a">Standards of identity</subfield>
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    <subfield code="a">Vinificaci&#xF3;n  </subfield>
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    <subfield code="a">Vinos</subfield>
    <subfield code="x">Manuales  </subfield>
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    <subfield code="a">Winemaking  </subfield>
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    <subfield code="a">Wines</subfield>
    <subfield code="x">Manuals  </subfield>
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    <subfield code="a">Espejel Zaragoza, Jos&#xE9; Alfredo, asesor</subfield>
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  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="a">Ram&#xED;rez Santiago, C&#xE9;sar, dir. </subfield>
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  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="a">V&#xE1;zquez Castillo, Alejandra, asesor </subfield>
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    <subfield code="c">TESIS M39 2017</subfield>
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