Guia Control de Calidad de Alimentos 2.

SERVICIO NACIONAL DE APRENDIZAJE – SENA CINAFLUP
ORIENTACION Y GUIAS DE TRABAJO PARA EJECUCION DE LA FORMACION PROFESIONAL INTEGRAL FPI. FRENTE A COVID- 19. ESTAS ACTIVIDADES
ESTARÁN DESARROLLÁNDOSE EN EL PERÍODO DEL 01 AL 30 DE OCTUBRE DEL PRESENTE AÑO. NOMBRE DEL APRENDIZ: LAURA MARRUGO
FERNANDEZ
PROGRAMA:
DAILY ROUTINE LISTENING & PRESENT SIMPLE
QUESTIONSPRACTICE
LESLIE’S ROUTINE
I. Listen to the recording, choose and organize the activities mentioned.
Escuchar la grabación, elegir y organizar las actividades mencionadas. Escriba el
nombre de cada actividad relacionada con la imagen.
II. Read Marly’s routine as a technologist in Food Quality Control.

Translate Marly´s routine , and make a list of unknow words.
Lea la rutina de Marly como tecnóloga en control de calidad de
alimentos. Traducir la rutina de Marly, y hacer una lista de palabras
desconocidad.
Marly Gómez is a food quality control technologist from SENA, she

graduatedin 2020 and now works at a food plant. Her routine is
very busy because
she starts work at 7 am and leaves at 6 pm, so she’s responsible for a lot of
FERNANDEZ
things. Some of her duties are: PROGRAMA:
 She’s responsible for the quality control aspects of raw materials
and finished products
 Prepares reports on each test preformed for measuring
quality, quantity and composition
 Computes formulas, percentages or production specific

factors usingchemical and mathematical procedures
 Assists in setting quality standards and ensure that production is
maintainedat such standards
 Samples and identify, if any, bacterial or non-desirable excess material
 Prepares graphs, charts and reports from test results
 She’s responsible for maintaining the long-term continuity
of production andservice quality
 Completes tests required for food product packaging
 Keeps records of all tests that have been carried out
 Performs quality control analysis including tests and inspections
of productsand processes
 Maintains the corporate quality manual and quality records
 Reviews and reports the principle causes of quality loss
and non-conformance
 Ensures all check sheets are correctly completed and all non-
compliancefound have had the correct action taken and signed
off
 Arranges, coordinates and participates in external quality audits
 Recommends manufacturing or technology aids to increase
speed andefficiency.
 Supervises the selection, workflow, training and development of staff.
 Assesses production process issues and recommends improvements.
 Supervises product testing to ensure procedure accuracy.
 Assists in developing and implementing quality
assurance programs to meetproduction standards and
customer requirements.
FERNANDEZ
PROGRAMA:
When she leaves work, Marly goes to the gym for one hour, she works
out and goes home. At home she takes a shower, has dinner, does the
dishes, brushes herteeth, and goes to bed. Sometimes, when she
doesn’t go to the gym and comes home early, she watches some TV or
reads a book. On the weekends, she does thehousework and visits her
parents. She usually thinks that it’s a blessing that she doesn’t like
sleeping much because she doesn’t have much time for it.
FERNANDEZ
PROGRAMA:
III. These are some of Marly’s work activities. Read them and
match the pictures with the activities.
Estas son algunas de las actividades laborales de Marly. Léelos y empareja las
fotos con las actividades.
1. Prepares
graphs, charts
and reports
from test
results.
https://formaspace.com/articles/sa
mple-processing/importance-of-
food- testing-labs/
2. Ensures all check
sheets are
correctly
completed
https://blog.zosilearning.com/5-
factors-guide-effective- internal-
external-audits
3. Arranges,
coordinates
and
participates
in external
qualityaudits.
FERNANDEZ
PROGRAMA:
4. Supervises the
selection,
workflow,training
and development
of staff.
5. Performs quality
control analysis
including tests
andinspections
of products and
processes.
FERNANDEZ
PROGRAMA:
https://www.revistaialimentos.com/
ocho-caracteristicas-que-debe-
tener- un-jefe-de-control-de-
calidad/
IV. After reading about Marly’s routine, think and answer

the following questions:
Después de leer sobre la rutina
de Marly, piense y responda a
las siguientes preguntas:
a) What do you think about Marly’s routine? Do you think her
routine is easy?Why?
FERNANDEZ
PROGRAMA:
b) What do you have in common with Marly? Is your routine the same as hers
5. Ubica los alimentos en las categorías correctas.
apples – chicken – water – meat – broccoli – pasta – bread – butter – onions – juice –
eggs – oranges – carrots – fish – rice - cheese
Diary Drinks Proteins Vegetables Fruits Grains
Pasta Wáter Eggs Broccoli apples Rice

Cheese Juice Meat carrots
bread Chicken onions
Fish
6. Lee los distintos alimentos que aparecen en la lista y decide si son contables (C) o
incontables. (U)
Milk: U
Water:
Sugar:
Orange:
Apple: C
Eggs: C
Carrots:
Bread:
C
Banana:
Juice:U
U
7. Lee el siguiente texto cuidadosamente y luego decide si las oraciones son verdaderas (TRUE) o
falsas (FALSE)
Hello! My name is Tom and I am 12 years old. I am from Italy. I love to cook and to eat! I am in the kitchen
all day cooking.
I love to cook pasta! Spaghettis, Ravioli, Cannelloni, everything! My favorite pasta are the Spaghettis with
tomato sauce.
I don´t like meat so much. I like vegetables and fruits a lot! I really love cheese and bread. I love cheese
sandwiches.
I don´t like sodas, I prefer orange and apple juice.
a. My name is Tom and I am

from Italy TRUE / FALS
E
b. I love to cook TRUE / FAL
SE
c. I don´t like pasta TRUE / FAL
SE
d. My favorite pasta is Ravioli TRUE / FALS
E
e. I love meat TRUE / FALS

E
f. I love cheese and bread TRUE / FALS
E
g. I don´t like apple and orange TRUE / FAL
juice SE
h. I love cheese sandwiches TRUE / FALS

E
8. SOBRE (The basic tools of quality control) COMPLETA LAS FRASES CON LAS PALABRAS QUE
CORRESPONDEN, LUEGO ENCONTRARÁS EN LA SOPA DE LETRA, POR ULTIMO TRADUCIR
CADA FRASE.
1. A final product can only be as good as the raw materials and ingredients put into it. Therefore, the best
starting point is developing ingredient specifications. Make sure to review all information and modify the
specifications as needs change. It’s also important to discuss and settle these specifications with the
supplier.
2. For each ingredient, it’s a good idea to have an approved supplier list that is available to individuals
responsible for purchasing and quality control. The approved supplier list should contain at least the
following information: ingredient name and internal code; supplier name, address, phone number and other
key contact info; trade name of ingredient; and supplier code number.
3. Every food product should have a written documentation of the formula or recipe and be available for use
as a means to assure consistency between batches, lots, and even days of production.
4. One of the most important tools to assure quality in a finished product is the product standard document.
Product standards are defined by the physical, chemical and microbiological characteristics of the final
product. Physical characteristics including size, shape, dimensions, weight, and volume are important, as
are count per package or container, presence of fines, or any other special features which define the
particular product.
5. There should be a documented method of the processing procedures to ease duplication from lot to lot,
shift to shift and day to day. There are several key points to consider when identifying the important
processing operations such as time, temperature, equipment required, order of addition for ingredients,
and weight.
6. Another area that QWerks specializes in is in-process record keeping. It is important to know what is
happening with the product during the manufacturing process. Both the quality control and production
personnel should participate in daily maintenance logs.
7. All quality control programs should include packaging and labeling, after all the first items that influence the
consumer are the package and the label. There are two basic packages necessary for food products: The
primary package and the secondary package.
9. SOBRE (The basic tools of quality control) COMPLETA LAS FRASES CON LAS PALABRAS QUE
CORRESPONDEN, LUEGO ENCONTRARÁS EN LA SOPA DE LETRA, POR ULTIMO TRADUCIR
CADA FRASE.
1. There are federal regulations called Good Manufacturing Procedures (GMPs) that define specific
procedures meant to minimize the contamination of food products by those in manufacturing, processing,
packaging, and warehousing facilities.
2. Involves three activities: receiving, storage and shipping.
3. Some basic guidelines for incoming shipments.
4. If the product isn’t stored properly, it can impact the quality of the product. The product should be stored in
an orderly manner under the proper conditions necessary to maintain quality.
5. Is the last step in which food businesses have direct control over product quality. Ship items on a
FIFO/FEFO basis and use the same guidelines in shipping that were set up in receiving.
6. Is the part of the quality control program that is implemented after the product is produced. The samples
that will be tested in this phase should be random and pulled out regularly for every batch. For some
analyses, very simple methods are used in the laboratory, while other methods are more complicated and
require specialized equipment.
7. Even the best-laid plans often go awry, and it’s important to be prepared for the worst-case scenario. A
product recall is when a company has to bring back product from the distribution system.

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SERVICIO NACIONAL DE APRENDIZAJE – SENA CINAFLUP

II. Read Marly’s routine as a technologist in Food Quality Control.

Marly Gómez is a food quality control technologist from SENA, she

 Computes formulas, percentages or production specific

IV. After reading about Marly’s routine, think and answer

a) What do you think about Marly’s routine? Do you think her

Diary Drinks Proteins Vegetables Fruits Grains

Pasta Wáter Eggs Broccoli apples Rice

a. My name is Tom and I am

e. I love meat TRUE / FALS

h. I love cheese sandwiches TRUE / FALS

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