Evaluación en la implementación de buenas prácticas de manufactura del queso condimentado en la microempresa “El Chivito”
The objective of the research was to evaluate the implementation of Good Manufacturing Practices in the microenterprise "El Chivito". An initial diagnosis was made, using a checklist in the first instance, to verify the percentage of compliance with the ARCSA 067 standard, BPM pre-implemen...
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| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2022
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| 在线阅读: | http://repositorio.espam.edu.ec/handle/42000/1752 |
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添加标签 | 总结: | The objective of the research was to evaluate the implementation of Good Manufacturing Practices in the microenterprise "El Chivito". An initial diagnosis was made, using a checklist in the first instance, to verify the percentage of compliance with the ARCSA 067 standard, BPM pre-implementation, showing 68% compliance, data tabulated in Microsoft Excel2013; together, microbiological analyzes of the seasoned cheese were carried out, the results of the 5 samples that were analyzed revealed the presence of total Coliforms, Escherichia coli, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus at levels higher than what is established in the NTE INEN 1528; and an operational analysis was applied with the selection of adequate technology, to obtain a complete initial diagnosis. Once the diagnostic data was validated, a BPM manual was designed and implemented, based on the ARCSA 067 regulation. Post-implementation, the level of compliance was evaluated, the checklist showed 79% compliance with the ARCSA 067 regulation and, in the results of the microbiological analyzes did not show a high presence of microorganisms established in the NTE INEN 1528 regulation, complying with all the stipulated parameters. The statistical technique "comparison of means" was applied to determine the changes made before and after implementation of the BPM manual. |
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