Diseño de un manual de buenas prácticas de manufactura al área de faenamiento ganado-bovino del matadero municipal del cantón Bolívar
The objective of the research was to design a manual of Good Manufacturing Practices in the slaughter area of the municipal slaughterhouse in Bolívar canton. An initial diagnosis was applied identifying the percentage of preliminary compliance with the Good Manufacturing Practices, through a checkli...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2022
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| Acesso em linha: | http://repositorio.espam.edu.ec/handle/42000/1966 |
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Adicionar Tag | Resumo: | The objective of the research was to design a manual of Good Manufacturing Practices in the slaughter area of the municipal slaughterhouse in Bolívar canton. An initial diagnosis was applied identifying the percentage of preliminary compliance with the Good Manufacturing Practices, through a checklist based on the ARCSA Regulation 067-2015-GGG, likewise, an interview was applied to the veterinary doctor in charge, in addition, an operational analysis to improve the cattle slaughtering process. Subsequently, samples were taken for the microbiological analysis of beef, using the INEN 1338 standard, then microbiological analyzes of mesophilic Aerobes, Escherichia coli, Sthaphilococus aureus and Salmonella were carried out, samples of the environment control were analyzed using the omeleasky method, in the same way, analyzes were carried out on the water supplied by the establishment based on the quantitative bacteriological analysis standard before and after the implementation of the GMP manual. For the application and socialization of the BPM manual, a plan of activities was developed for the operational and technical personnel in charge. As an initial result, a compliance of 6% and a non-compliance of 94% were obtained, after the design of the manual, a final diagnosis was made that allowed verifying the implementation of the BPM manual, improving 6% of BPM compliance with 12% (high), in conclusion, the microbial load of beef was reduced, statistically evaluated using the T student, which validates that there is no significant difference because its significance is greater than 0.05. |
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