Carrera Ingeniería en Alimentos
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Item Elaboración de un manual de Buenas Prácticas de Manufactura de una panadería, caso de estudio: Panificadora del Valle(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Moreta Chicaiza, Silvana Isabel; Paredes Escobar, Mayra LilianaAt present, quality is not only measured by organoleptic characteristics, but also by the intrinsic relationship between good flavor and safe production, for which the manual describes the necessary requirements to ensure a productive process. The objective of this document was to prepare a manual of Good Manufacturing Practices in particular relation to Panificadora del Valle. To develop it, it was evaluated through the verification guide or check list in accordance with the substitute standard ARSCA 067-2015-GGG, which consists of eight chapters, thus it was diagnosed that the plant obtained an initial compliance profile of 42.70 percent, value that requires a change within the bakery, on the other hand, the degree of non-compliance was 33.59 percent, a percentage that leads to the improvement of facilities, hygienic requirements and quality assurance. Within the manual there is detailed information on the study company, standardized procedures (POE) and standardized sanitation procedures (POES), which, if implemented, will help the bakery to avoid contamination throughout the production chain. Likewise, this circumstance will require a manual that serves as a guide for the application of BPM in the baking industry, it is a light theoretical and didactic extract that will allow easy understanding of the topic convened.Item Implementación del sistema 5S en las áreas de envasado de yogurt y bolos para la empresa de Productos Lácteos Píllaro PROLACPI ubicada en la parroquia Marcos Espinel del cantón Píllaro(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Chicaiza Moyolema, Germán Israel; Cadena Carrera, Santiago EsmiroThis work was developed with the aim of implementing the 5S system in the yogurt and bolo packaging areas for the company Productos Lácteos Píllaro, located in the parish of Marcos Espinel in the canton of Píllaro. The 5S corresponding to classify (seiri), order (seiton), clean (seiso), standardize (seiketsu) and discipline (shitsuke) were applied. As a measurement method, the productivity of the workforce, the effectiveness per run, the search time for work items and the percentage of items out of place were used. The results showed that the percentage of compliance with the 5S system in the bowling area started with 36.95 percent and reached 100 percent, and the yogurt packaging area started with 51 percent and reached 97.83 percent. Obtaining a percentage increase in the effectiveness indicators per run of 28.40, 10.5, 17.58, 23.52 and 17.58 percent in bowls (80ml and 150ml), yogurt (45ml, 80ml and 90ml) respectively, in the same way, the productivity of the hand of work had an increase of 28.40, 10.51, 16.06, 23.52 and 29.17 percent in bowls (80ml and 150ml), yogurt (45ml, 80ml and 90ml) correspondingly, this occurred by reducing the search time of the work objects to 1 min and have an assigned place with a visual control, in addition, that the documentation found in the 5S manual can be applied in the rest of the production lines.Item Caracterización de bacterias y testeo de métodos de desinfección de botellones de agua de la planta Fuente San Felipe S.A. ubicada en el cantón Latacunga provincia de Cotopaxi(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Bonilla Vizuete, Jeniffer Stefania; Pérez Salinas, Ruth NarcisaThe problem of bottled water quality is acute throughout the world, and it has been addressed with water testing that ensures accurate and timely results. Bottled water manufacturers are tasked with testing larger volumes of samples, even dealing with unexpected emergencies, while adhering to more stringent local regulations. The use of returnable bottles has determined that there are contaminants due to improper handling of the containers, exposure to the environment and wear of the bottle materials. This study focused on establishing the microbial load, identifying the microorganisms involved and proposing continuous improvement protocols to ensure the food safety of bottled water from the Fuente San Felipe S.A. plant. Evidence of bacterial contamination was found in the returnable bottles. The presence of aerobic mesophiles was determined, which are indicators of contamination due to exposure to the environment, total coliforms, without finding evidence of fecal contamination and the critical microorganism found to establish the quality of water was Pseudomonas stutzeri. The disinfection protocol was adjusted to eliminate this microorganism with the use of hydrogen peroxide in concentrations of up to 3 percent and applications of up to 15 minutes of contact in the bottles, the latter being considered the best treatment. In order to ensure the quality of the final product, a food quality and safety management system is proposed, based on measurement, analysis and improvement of the disinfection and packaging processes.Item Desarrollo de un Manual de Buenas Prácticas de Manufactura para la microempresa chocolatera Manabean ubicada en la parroquia Tumbaco del cantón Quito perteneciente a la provincia de Pichincha(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Yanchaliquin Chugchilan, Vanessa Carolina; Guanoquiza Rivera, Manuel IsraelThe present research was oriented towards the development of a Manual of Good Manufacturing Practices for the Manabean microenterprise located in the Tumbaco parish belonging to the Quito canton, where an evaluation of the current situation was initially carried out based on a checklist according to the sanitary technical standard of ARCSA 067:2015. Three levels of evaluation were used, Complies, when the requirements are executed, Does not comply, when it does not comply with what is established and Does not apply, when the requirement is not consistent with the activities of the microenterprise. In this initial evaluation, 3130 percent was obtained for Compliance with the BPM, 49,53 percent for Does not comply and 19.16 percent for Does not apply. Subsequently, the corrective actions were established to solve the non-conformities found, the same ones that were classified into short, medium and long term actions, likewise the information analysis was carried out for the creation of the procedures and programs required by the BPM handbook. Depending on the resources available to the microenterprise, short term actions were considered to be implemented. Once the short term actions were implemented, a final diagnosis was made to the microenterprise again with a new checklist, and a general compliance percentage of 63.08 percent was obtained, because the procedures established in the manual were used.Item Elaboración de un manual de Análisis de Peligros y Puntos Críticos de Control en la línea de cárnicos para la corporación MB Mayflower Buffalos S.A ubicada en Quito en el período 2021(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Vallejo Yuquilema, Mónica Piedad; Cadena Carrera, Santiago EsmiroThe present degree project was directed to the elaboration of a manual of Hazard Analysis and Critical Control Points in the meat line of the MB Mayflower Buffalos S.A Corporation located in the city of Quito. Manual focused on guaranteeing food quality and safety because having a scientific base certifies efficient control. It was conducted from the verification of prerequisites based on the provisions of the regulation of Good Manufacturing Practices for processed foods, executive decree 3253 and by the Codex Alimentarius on food hygiene second edition, obtaining eight non-conformities that were resolved through implementation of training, procedures and records that allowed to have a total compliance for the implementation of HACCP system. After this, the stages and principles were developed in which the potential dangers that affect safety were analyzed, establishing control parameters and corrective actions for each critical control point. It is worth mentioning that this manual can be replicated in the different production lines of said company's products.Item Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para el Centro de Faenamiento Latacunga(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Pilatasig Ayala, Sandra Elizabeth; Tubón Usca, Irvin RicardoAt this moment, one of the main objectives of the food industry is to provide consumers with quality food and free of contamination. The present work was developed in the meat sector of Latacunga Canton in the Centro de Faenamiento Latacunga, which focused on the proposal for the development of a Manual of Good Manufacturing Practices (BMP) correcting shortcomings and finding solutions that allow obtaining quality and innocuous meat. As an initial part of the project, the evaluation of compliance with the BMP Standard was carried out by means of based on Resolution DAJ-20134B4-0201.0247, which resulted in a compliance of 68.75 percent. In turn, the application of a survey system, the respective training and the use of descriptive research have been considered to describe the shortcomings in the meat slaughtering process and to know the capacities, predominant situations within the activities developed, objects and people that the company has. Finally, a Manual of Good Manufacturing Practices was prepared that contains 7 chapters, in which the sanitation procedures and conditions are presented with the sole purpose of improving the process conditions in a safe manner within the entire slaughtering line, achieving greater profitability, productivity and guaranteeing the safety of the product that is sold for the consumption of the province, providing a better service.Item Diseño de un manual de Buenas Prácticas de Manufactura (BPM) en la microempresa heladería Alma Lojana ubicada en la ciudad de Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Chamba Ronquillo, Erika Alexandra; Ortiz Escobar, Jacqueline de las MercedesThe microenterprise Heladería Alma Lojana is located in the city of Ambato, it has the purpose of implementing the general requirements established in the Good Manufacturing Practices, for which in this study is promoted a manual with the purpose of improving the sanitary quality of the products, that are made in the enterprise for the benefit of the health of its consumers. The manual was designed based on the results of a diagnosis carried out in the enterprise, through which the situation of the microenterprise was determined according to the ARCSA 067-2015-GGG regulations, with this information the percentage of compliance and non-compliance with the Good Manufacturing Practices Requirements for personal manufacturing, raw materials and supplies, production operations, packaging, labeling and packaging, storage, distribution, transportation, storage, quality assurance and control. The manual contains the Standard Operating Procedures (SOP) and the Sanitation Standard Operating Procedures (SSOP), which if they are implemented by the enterprise, they will allow them to produce ice cream with good sanitary quality. In addition, an action plan was proposed to establish corrective actions that this microenterprise requires based on the budget available to the owners and the suggested technical criteria.Item Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) en la empresa de Lácteos Estrellita, perteneciente a la parroquia de Aloasi – cantón Mejía(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Cargua Guisñan, Washington Paúl; Tubón Usca, Irvin RicardoGood Manufacturing Practices - BPM are the principles that apply to all processes of handling processed foods, these are fundamental tools that allow maintaining control so that safe, healthy and safe food is prepared for the consumer. The current work has been carried out with the aim of contributing to the improvement of quality and safety in the products produced by the company Lácteos Estrellita. Sanitation Standard Operating Procedures - POES, are a fundamental part to maintain control of each process, minimize or eliminate risks in food safety, prevent contamination and adulteration, that is, ensure as much as possible that each task is being carried out correctly. safe way. Through a checklist, compliance with the requirements demanded by Executive Decree No.3253 regarding Good Manufacturing Practices for Processed Foods, promulgated by the Constitutional Court in 2002, was verified. After evaluating the current state of the company, a porcentaje of 75.85 of compliance with the provisions of the official registry, was obtained a 24.15 non-compliance in the factory, based on these percentages, a BPM manual was developed, which served to train the personnel who work in the company.Item Desarrollo de un manual de Buenas Prácticas de Manufactura para la empresa Lácteos de Casa ubicada en la parroquia de Guaytacama, del cantón Latacunga(Desarrollo de un manual de Buenas Prácticas de Manufactura para la empresa Lácteos de Casa ubicada en la parroquia de Guaytacama, del cantón Latacunga, 2021-09) Sampedro Iza, Silvia Janeth; Cerda Mejía, Liliana AlexandraA manual of Good Manufacturing Practices (BPM) was developed for the company "Lácteos de Casa", located in the parish of Guaytacama, Latacunga canton, according to the Resolution of the National Agency for Regulation, Control and Sanitary Surveillance (ARCSA 067-2015-GGG) in its Substitute Technical Standard of Good Manufacturing Practices for Processed Foods. Initially, the company's initial situation was evaluated by means of the checklist of compliance and noncompliance with BPM requirements that encompasses the following chapters: facilities; equipment and utensils; raw materials and inputs; production operations; labeling, packaging and packing; storage, distribution and marketing; and quality control. The initial percentage of compliance with BPM was 33.136 percent. On the other hand, the nonconformities found within the company allowed the immediate preparation of a corrective action plan for the development of procedures and programs according to BPM requirements, based on the application of the Sanitation Standard Operating Procedures (SSOP) and the Standard Operating Procedures (SOP) to prepare the manual. Finally, once the improvements were applied in all the areas analyzed, the company's situation was re-evaluated by means of the final checklist, obtaining an overall compliance level of 82,84 percent for the company "Lácteos de Casa", due to the use of the procedures described in the manual and the training given to the personnel working in the production plant.Item Diseño de un Manual de Buenas Prácticas de Manufactura para una microempresa de especias y condimentos ubicada en la provincia de Santo Domingo de los Tsáchilas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Salinas Arreaga, Nataly Alejandra; Ortiz Escobar, Jacqueline de las MercedesThe purpose of this work is to provide a design of a Good Manufacturing Practices Manual for a spices and condiments microenterprise located in the province of Santo Domingo de los Tsáchilas for the implementation of a Quality Assurance System. The development of the model was carried out through the evaluation of the current situation of the spices and condiments microenterprise, from a check list based on the sanitary technical regulations of ARCSA 067:2015, in which 50 percent of compliance with the requirements corresponding to the initial conditions was determined. Subsequently, an action plan was proposed for the implementation of improvements through the designation of corrective actions to the nonconformities presented in the company and estimating an approximate budget as an investment for the modifications in the infrastructure and implementation of necessary supplies in the company according to the economic availability of the owners. Finally, Standard Operating Procedures (SOP) and Sanitation Standard Operating Procedures (SSOP) were developed from the requirements of Good Manufacturing Practices established in the sanitary technical regulation of ARCSA 067:2015, which will be constantly recorded for the evaluation of compliance with the documentation described in the Manual of Good Manufacturing Practices in addition, it will contribute to the improvement of processes, food handling and obtaining a safe, secure and quality product.