Propuesta de un manual de buenas prácticas de manufacturas para la microempresa chivito como contribución a la mejora técnica.

The safety in the food industry should be a priority within any stage of production, since it would be guaranteeing the quality of the product and taking care of the health of the consumer; The present investigation investigated the production process of the micro-enterprise Chivito located in Calceta, which consists of manufacturing processes for the treatment and transformation of milk, the research is framed in the study of Good Manufacturing Practices, for which, in the first instance, the instruments and evaluation techniques were identified to make possible to demonstrate the current situation of the organization, after that, the diagnosis of the results obtained through the identified instruments and techniques was made, these being the survey, interview and observation sheet, information that through a critical analysis allowed to characterize the processes through a SWOT analysis, technical files and the respective description and graphic representation of the processes; to consequently detail the critical areas for the application of the BPM with their respective control cards and the technical improvement plan to follow. By way of conclusion, it can be determined that the criteria generated as a result of the analysis of the results, identify deficiencies in the management of the productive processes of the micro-enterprise Chivito, linked to the non-existence of standardized processes, manual for the application of GMP and both the need for production guides that facilitate the orientation of the staff.

• Үндсэн зохиолч: Salazar Zambrano, Jefferson Agustin (author)
• Бусад зохиолчид: Barén Zambrano, Ramón Eugenio (author)
• Формат: bachelorThesis
• Хэл сонгох: spa
• Хэвлэсэн: 2018
• Нөхцлүүд: Lácteos; Producción; Proceso; Calidad
• Онлайн хандалт: http://repositorio.espam.edu.ec/handle/42000/931