Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Barreno Zamora, Vivian MonserrathSubject: search.filters.subject.INOCUIDADA ALIMENTARIA

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    Desarrollo de un manual de Buenas Prácticas de Manufactura (B.P.M.) para la empresa de lácteos El Toril, ubicado en la parroquia la matriz, San Carlos del cantón Mocha, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Barreno Zamora, Vivian Monserrath; Ruiz Robalino, Oscar Eduardo
    Good Manufacturing Practices (GMP) are a tool that ensures quality and safety in companies in the food sector, such as El Toril, a company located in Cantón Mocha, province of Tungurahua. This research focused on developing a GMP Manual for the company’s cheese production plant. To this end, the applied methodology included fieldwork and direct observation to evaluate compliance with the established requirements. In this process, the current state of the company was identified through a verification checklist based on the guidelines of Resolution ARCSA-2023-003-AKRG. Based on the findings, a corrective action plan was developed to address the detected non-conformities, which include issues in design and maintenance, redistribution of physical space, installation and maintenance of protection systems, safety and health policies, labeling of flow lines, ventilation, physical barriers, quality control, process documentation, and specific procedures for allergens and withdrawal of non-conforming products. Subsequently, the GMP Manual was developed, detailing critical areas and their management, such as pest control, equipment handling, cleaning, waste management, among others. Finally, a guide of Standardized Sanitation Operating Procedures (SSOP) and Standard Operating Procedures (SOP) was established as part of the proposed manual.