Propuesta de implementación de un manual de buenas prácticas de manufactura para alimentos procesados en la empresa LACTEOSAMYRO CÍA. LTDA.

In the present project, the proposal of implementation of a manual of (BPM) for the company LácteosAmyro has as purpose to corroborate with the continuous improvement in terms of the quality of its products to guarantee the innocuousness and the welfare of the consumers. The investigation analyzed the state in which the company works for the preparation of the American Yellow Cheese with the objective of proposing the implementation of a Manual of Good Manufacturing Practices (GMP) for processed foods through the application of the ARCSA. The study is proposed as a non-experimental research, in which a field and documentary research is adopted with the use of data collection techniques such as checklist and interviews. The application of the Hygienic Sanitary conditions instruction for processed foods contains 69 items distributed in 8 referential points. The results obtained with this research are represented with a total of 11 Non-Conformities and 4 Not Applicable. These data allowed us to identify the operational problems, the hygienic sanitary conditions in which the facilities, equipment and utensils were found and the conditions of manipulation of the raw material until obtaining a finished product, the lack of registration sheets, the lack of instructional, work and cleaning instructions allowed the preparation of the Proposal for the implementation of a manual (BPM) for processed foods. It is concluded that the diagnosis made, allowed to evaluate the processes that are carried out for the cheese making, giving priority to the risks that affect the safety of the product through the preparation of instructions POE and POES with the intention of minimizing the cross contamination to the that food is exposed and that food is not a threat to health.

• मुख्य लेखक: Lesano Vargas, Jessica Rufina (author)
• स्वरूप: bachelorThesis
• भाषा: spa
• प्रकाशित: 2018
• विषय: Ingeniería Industrial; Manufactura; Inocuidad; Higiene
• ऑनलाइन पहुंच: http://repositorio.utc.edu.ec/handle/27000/5550