Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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Autor/a: search.filters.author.Yansapanta Toalombo, Nari AzucenaTema: search.filters.subject.FAENAMIENTO DE AVES

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    Elaboración de un Manual de Buenas Prácticas de Manufactura para la Faenadora Artesanal de aves Frigo Bull`s, ubicada en la parroquia Santa Rosa del cantón Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
    Yansapanta Toalombo, Nari Azucena
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    The Good Manufacturing Practices Manual is important in food production to ensure that sanitary conditions are adequate for obtaining a safe product for consumption. This degree work focuses on the development of a GMP Manual for the Artisanal Poultry Slaughterhouse Frigo Bull`s with the purpose of being applied in the future and obtaining voluntary certification of Good Manufacturing Practices by the ARCSA. To develop the manual, a diagnosis was made based on the establishment's current situation using the FI-B.5.1.3-ALI-02-02 verification guide adapted in resolution ARCSA-DE-2022-016-AKRG, with 40.8 percent compliance, 38.9 percent noncompliance, and 20.4 percent of non-applicable parameters in its procedures. The predominant risk level was 39 percent, corresponding to medium risk, indicative of noncritical factors. Standard Operating Procedures (SOPs) and Sanitation Procedures (SSOPs) were established by considering the microenterprise's production processes, and an action plan was proposed in accordance with the nonconformities detected. Finally, a Good Manufacturing Practices Manual was prepared with the requirements of Frigo Bull`s Artisanal Poultry Slaughterhouse, under the parameters of current regulations, so that the personnel would know and apply the different safety and quality criteria in the production processes and thus satisfy the needs of consumers while simultaneously increasing the competitiveness of the microenterprise.