Implementación de un Manual de BPM para reducir microorganismos en el helado elaborado en el Taller de Lácteos.

The objective of this work is to implement a manual of good manufacturing practices to reduce microorganisms in the ice cream elaborated in the dairy workshop of the Manabí Manuel Félix López Polytechnic University of Manabí (ESPAM-MFL). Techniques were used in order to obtain a clear vision of the conditions in which the workshop was located, starting with a checklist before the implementation of the BPM in which a compliance of 56% could be observed, and in turn an interview was applied to the technical and administrative staff. Also, the microbial load was evaluated finding presence of total coliforms in a higher level than stipulated by the INEN 706. To facilitate the implementation, a plan of activities was carried out to reach compliance with the Ecuadorian regulation of BPM, as well as training the personnel in charge of the process; evidencing a compliance after the implementation of 83%, obtaining an reduction of total coliforms in the ice cream with values below that dictated by the INEN 706.

• Main Author: Delgado Cedeño, Karla Elizabeth (author)
• Other Authors: Terán Guerra, Jonathan Hernán (author)
• Format: bachelorThesis
• Language: spa
• Published: 2018
• Subjects: BPM.; Checklist.; Coliformes.; Diagnóstico.; Regresión binaria.
• Online Access: http://repositorio.espam.edu.ec/handle/42000/792