DESIGN OF A FRESH CHEESE PROCESSING PLANT: OPTIMIZING OPERATIONAL EFFICIENCY AND BIOSAFETY IN THE POST-COVID ERA

Abstract

DEVELOP AN INTEGRAL MODEL FOR THE DESIGN OF A FRESH CHEESE PROCESSING PLANT THAT OPTIMIZES OPERATIONAL EFFICIENCY AND ENSURES BIOSAFETY IN THE POST-COVID ERA. A QUANTITATIVE EXPLORATORY-DESCRIPTIVE METHODOLOGY BASED ON THE PRINCIPLES OF METHODS ENGINEERING WAS USED. SPECIFIC TOOLS INCLUDED PROCESS OPERATION DIAGRAMS (DOP), TRAVEL DIAGRAMS, AND PROGRAM EVALUATION AND REVIEW TECHNIQUES (PERT). SYSTEMATIC LAYOUT PLANNING (SLP) WAS KEY TO RELATING THE DIFFERENT PROCESSES AND ACTIVITIES. THE RESULTS INCLUDED THE PROPOSAL OF THE GENERAL LAYOUT OF THE PLANT AND AN INITIAL 2D DESIGN WITH AUTOCAD FOR A BETTER UNDERSTANDING OF THE PRODUCTION PROCESS. A SURVEILLANCE CHECKLIST ACCORDING TO PERUVIAN LEGISLATION WAS ALSO PRESENTED, AND SPECIFIC CONTROL ZONES WITHIN THE PLANT WERE PROPOSED TO MITIGATE THE RISK OF CONTAGION AMONG WORKERS. THE STUDY HIGHLIGHTS THE IMPORTANCE OF AN EFFICIENT BIOSAFETY DESIGN FOR FOOD PROCESSING PLANTS IN THE POST-COVID ERA. THE IMPLEMENTED CONTROL MEASURES CAN SIGNIFICANTLY REDUCE THE RISK OF CONTAGION AND ENSURE THE CONTINUITY OF PRODUCTIVE OPERATIONS. © (2023), (ELITE SCIENTIFIC PUBLICATIONS). ALL RIGHTS RESERVED.