Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Elaboración de un Manual de Buenas Prácticas de Manufactura (BPM) para la microempresa de alimentos en conserva ACPRA FOOD ubicada en el cantón Ambato, parroquia Atahualpa(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Tubon Moposita, Erika Maribel; Ortiz Escobar, Jacqueline de las MercedesThis research focuses on the development of a Good Manufacturing Practices (GMP) manual for the microenterprise ACPRA FOOD, which is dedicated to the production and distribution of jams and jellies. The implementation of this manual will enable the microenterprise to achieve GMP certification, ensuring the safety and quality of its products in accordance with the standards established by the National Agency for Regulation, Control, and Health Surveillance (ARCSA). An initial diagnostic of the microenterprise's situation was carried out using the checklist from ARCSA Resolution ARCSA-DE-2022-016-AKR, which determined a compliance rate of 60.2 percent, a non-compliance rate of 30.8 percent, and a 9.0 percent rate of not applicable. Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) were developed, aligned with the microenterprise's needs, to improve quality and ensure compliance with regulations. An action plan was proposed, including corrective measures based on the identified non-conformities, which require an estimated investment of US$ 5,560 and a one-year implementation period. Trainings on basic hygiene, quality control, and sanitation processes were conducted, and improvements to the plant layout in the production area were suggested. Upon completion of the work, a new checklist was performed, showing a compliance rate of 66.4 percent, achieved through the implementation of records and staff training.Item Elaboración de un Manual de Buenas Prácticas de Manufactura para la microempresa Dulcería Manizales, ubicada en la parroquia Huachi Chico del cantón Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Soto García, Lissette Aracelly; Delgado Ramos, Andrea VerónicaThe purpose of this manual is to establish and comply with the minimum requirements necessary for the company to obtain GMP certification, which will facilitate future improvements to the production line and ensure high-quality products for consumers. The manual has been designed to optimize process and product conditions, ensuring safety and minimizing contamination risks. To assess the microenterprise's current situation, a diagnostic assessment was carried out using a key tool: the verification guide, which consists of 211 items classified into three categories: complies with all requirements, does not comply with the requirements established in the regulations, and does not apply, for those requirements that are not relevant to the microenterprise's activities. The results of the diagnostic study revealed 33 percent compliance, 53 percent noncompliance and 14 percent non- application. In addition, Standard Operating Procedures (POES) and sanitation procedures were developed, adapted to the specific needs of the microenterprise and in compliance with resolution ARCSA-DE-2022-016-AKRG. Finally, an action plan was proposed that includes corrective actions based on the identified nonconformities, together with a suggested long-term budget. The objective of this plan is to enable the microenterprise to solve the deficiencies detected and achieve GMP certification, thus improving the quality of its products and processes.Item Análisis de los procesos de producción de la microempresa de Productos Lácteos Carlosama PROLACAR y su influencia en la calidad higiénico – sanitarias de los productos elaborados(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Recalde Carlosama, Arantza Anahí; Ortiz Escobar, Jacqueline de las MercedesThis study focused on analyzing the production processes of the Carlosama Dairy Products microenterprise (PROLACAR) and their influence on the hygienic-sanitary quality of the products. The evaluation was based on compliance with resolution ARCSA-DE-2022-016-AKRG on Good Manufacturing Practices (GMP) and the microbiological requirements for processed products. On-site visits revealed significant deficiencies in operational processes, with a compliance rate of 42.92 percent. Microbiological analyses showed non-compliance with the standard for fresh cheese, while semi-cured cheese did comply with the standard. To address these deficiencies, a corrective action plan was proposed to suggest improvements to rectify the nonconformities identified, with a budget of 15,715.00 dollars and two years for implementation. Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) were developed. A plant redesign was suggested to optimize the process flow and minimize contamination risks. In addition, a training plan was developed to strengthen personnel's knowledge of production processes and the proper handling of regulatory documentation. The implementation of these strategies increased compliance to 58.34 percent, reducing contamination risks and ensuring a high level of compliance.Item Análisis de los procesos de producción de la microempresa de helados Melanic y su impacto en las condiciones higiénico-sanitarias del producto(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Nuñez Venegas, Carlos Enrique; Sánchez Garnica, Manoella AlejandraThis study evaluated the impact of hygienic-sanitary conditions on ice cream production at the Melanic microenterprise, in response to the growing concern about food poisoning in Ecuador. The evaluation was carried out through an analysis of Good Manufacturing Practices (GMP), a flow chart of the production process and microbiological analyses of both the product and the areas in direct contact with the product, to establish the current situation of the microenterprise. The GMP compliance analysis was carried out using the ARCSA-DE-2022-016-AKRG standard and the microbiological analyses with the NTE INEN 706:2013 standard. An action plan was developed to remedy the noncompliances, which included the proposal of a new process flow diagram and a plant layout scheme with acceptable conditions. In addition, a training plan was developed as part of the prevention plan. Fifty-two percent of the GMP requirements were not met, evidencing problems with cleaning, disinfection and temperature control. The detection of E. coli in the final product indicated contamination associated with inadequate hygienic practices and cross-contamination. A detailed action plan was developed so that the microenterprise can act as resources become available. A staff training plan was developed to address issues, correct deficiencies, and ensure food safety. The results of this study highlight the importance of implementing rigorous hygiene measures in food production and the need for continuous monitoring to prevent foodborne disease outbreaks.Item Análisis de los procesos de producción de la microempresa El Enjambre y su impacto en las condiciones higiénico-sanitarias del producto(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Llumipanta Álvarez, Génesis Tatiana; Delgado Ramos, Andrea VerónicaHygienic and sanitary conditions in the food industry refer to the practices and procedures designed to prevent contamination. These procedures enable microenterprises to expand their business porfolio and strengthen their reputation. The study analyzed the production processes of the microenterprise El Enjambre and its impact on the hygienic and sanitary conditions of the product. The current diagnosis of the microenterprise was carried out based on the ARCSA-016-2022-AKRG resolution, the process diagram, and the current design of the microenterprise. The findings showed a 43 percent compliance rate, 51 percent non-compliance, and 6 percent not applicable. Microbiological analysis was conducted on cheese samples, both living and inert surfaces, yielding positive results for Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. The results highlight the lack of hygiene and sanitization within the production areas. With the collected information, an action plan was developed based on the cause-and-effect analysis of the Deming cycle. This plan aims to address non-conformities and propose corrective actions. Finally, a training plan was proposed, covering all topics essential for the microenterprise.Item Análisis de los procesos de producción de yogur en la microempresa lácteos FLOR y su impacto en las condiciones higiénico-sanitarias del producto(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) De la Cruz Chamba, Jessica Maricela; Paredes Escobar, Mayra LilianaThis paper focuses on the analysis of the hygienic-sanitary conditions of the dairy microenterprise Flor, located in the canton of Píllaro, province of Tungurahua, and its impact on yogurt production processes. The objective is to identify possible nonconformities to be corrected in the facilities and processes necessary to obtain, in the future, ensuring the sustainability of the quality and safety of the yogurt produced. Through an initial diagnosis based on resolution ARCSA-DE-2022-016-AKRG, an efficient yogurt production line was identified, with low regulatory compliance of 44,3 percent, 44,1 percent non-compliance, and 11,6 percent non-applicability. The main deficiencies include the lack of a ventilation system and absence of documented procedures, which compromise quality assurance and product safety. Microbiological evaluation of the yogurt revealed an absence of pathogens; however, in the swabbing of the equipment, total coliforms were detected in the kettle, indicating problems of inadequate hygienic conditions and a potential risk of contamination. To correct the nonconformities found, an action plan was designed with an estimated investment of 7 195 dollars over one year for implementation. This plan includes improvements to the production lines, redesign of the plant, and development of Standard Operating and Sanitation Procedures.Item Análisis de los procesos de producción de la microempresa láctea Flor del Campo y su impacto en las condiciones higiénico-sanitarias del producto(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Caiza Lema, Daliana Lisbeth; Delgado Ramos, Andrea VerónicaThis study focused on analyzing the production processes of the dairy microenterprise Flor del Campo and its impact on the hygienic-sanitary conditions of the final product to find significant deficiencies and propose recommendations and strategies to remedy these gaps. To achieve this purpose, an exhaustive evaluation of the current situation of the microenterprise was carried out from the production and processes areas and by carrying out a verification checklist based on the resolution ARCSA-DE-2022-016-AKRG. Flowcharts were presented according to the currently used processes and a two-dimensional plan of the current distribution of the microenterprise. Consequently, after the diagnosis of the current situation of the plant, it was found that the compliance percentage was 41 percent, non-compliance 45 percent and non-applicable 14 percent. Microbiological analyses were performed for the final product and for living and inert surfaces to determine the hygienic-sanitary conditions of the facilities and products offered by the microenterprise. An improvement plan was developed based on cause-effect analysis, seeking to correct non-conformities, and proposing improvement actions. New flowcharts for the optimized process of cheese production and a new plan for relocation of areas are also proposed. Finally, a training plan was developed for staff that focused on Good Manufacturing Practices and personal hygiene, among others, to guarantee the quality and safety of processed foods for human consumption.Item Desarrollo de un manual de Buenas Prácticas de Manufactura (BPM) de la microempresa Benwater ubicada en la parroquia Benítez, cantón Pelileo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Zurita Garces, Rommel Patricio; Delgado Ramos, Andrea VerónicaThe development of the Good Manufacturing Practices Manual for BENWATER, establishing mandatory sanitary conditions and adequate facilities due to consumer demand for safe and quality products. The main objective of this manual is for the company to obtain the GMP certification issued by ARCSA, reducing the risks of contamination during the production chain that can affect the food and harm the health of consumers. The initial diagnosis of the microenterprise was carried out by means of a checklist based on resolution ARCSA-DE-2022-016-AKRG, which consists of 177 items and three levels of measurement: complies; does not comply; and does not apply due to the nature of the food. The BENWATER plant has 35.00 percent compliance, 44.00 percent non-compliance and 22.00 percent of items that do not apply. In addition, Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) were developed based on the nonconformities and requirements identified in the microenterprise, to ensure cleanliness, disinfection and product quality control. Finally, an action plan was drawn up by means of a cause-effect analysis of the establishment, using the Deming cycle methodology to carry out corrective actions to mitigate the plant's nonconformities.Item Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa Lácteos Silva, ubicada en la parroquia La Libertad del cantón Tisaleo, provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Morales Toaza, Dayana Nicole; Sánchez Garnica, Manoella AlejandraThis work focuses on the elaboration of a Manual of Good Manufacturing Practices (GMP) for the micro- enterprise Lácteos Silva, located in the canton Tisaleo province of Tungurahua. Which aims to establish and comply with the basic minimum requirements that every company must meet, to obtain a GMP certification and that even future your production line can be implemented to give high quality to their products and consumers, this is why, this manual is intended to improve the conditions of your products processes in the future ensuring safety and reducing the risks of contamination. After this, a diagnosis of the current situation of the microenterprise was executed with one of the fundamental tools, the verification guide which consists of 211 items and levels of scale classified in; Meets the total requirements, Does not Meet the requirements established in the regulations under the standards of the same and does not apply, when the requirements do not fit the activities established by its nature. Likewise, the evidenced results represented a compliance of 41percent compliance, a 37 percent of non-compliance and a 22 percent compliance in does not applicable. In the same way, Standard operating procedures and sanitization were developed based on the needs of the microenterprise all that in accordance with the resolution ARCSA-DE- 2022-016-AKRG.Finally, an action plan was proposed with corrective measures under the non-conformities found, adjusting a long-term suggested budget. This with the aim of the micro-enterprise has future plans to correct non-conformities and provide high quality and certification in BPM.Item Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa de vinos Don Eloy Productos Amazónicos, ubicada en el cantón Puyo, provincia de Pastaza(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Minchala Mera, Jonathan Thomas; Vilcacundo Chamorro, Rubén DaríoThe Don Eloy Productos Amazónicos wine microenterprise is located in the province of Pastaza, canton Puyo, where wines are made from raw materials produced in neighboring areas. As a growing microenterprise, it seeks to expand its market niches, which is why it is necessary to implement a system to ensure the safety and innocuousness of the product; the verification guide was used based on resolution ARCSA-DE-2022-016-AKRG, which includes 12 chapters and 211 items. Through the initial evaluation, multiple nonconformities were found that put the quality of the product at risk, which were analyzed and classified according to their level of risk, therefore, an action plan was proposed that seeks to correct the nonconformities found and reduce the problems. contamination risks, consequently, the application of said plan will allow obtaining the BPM certification validated by the ARCSA.