Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Elaboración de un manual de Buenas Prácticas de Manufactura para la microempresa de Productos Lácteos El Corderito, ubicada en la zona de Tanicuchi, cantón Latacunga(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Yánez Delgado, Jhomayra Estefanía; Vilcacundo Chamorro, Rubén DaríoGood Manufacturing Practices (GMP) are a set of fundamental guidelines for minimizing contamination risks and ensuring product quality. The process of developing the GMP manual began with an exhaustive diagnosis of the microenterprise's current situation, using a verification guide validated by experts and based on Resolution ARCSA-016-2022-AKRG, which regulates sanitary requirements for processed foods. This diagnosis revealed 62 percent compliance, 28 percent noncompliance, concentrated mainly in production operations, quality control assurance and traceability, and 10 percent of aspects not applicable to the microenterprise. In addition, to evaluate the impact of the GMP training program, microbiological analyses were carried out before and after implementation, which showed a significant improvement after the acquisition of knowledge. At the same time, Standard Operating Procedures and Sanitation Operating Procedures were developed and adapted to the specific needs of the microenterprise, covering everything from the reception of raw materials to the dispatch of the finished product. Based on the findings, an action plan was formulated with corrective measures to address nonconformities and propose process improvements. Finally, all this information was consolidated in the GMP manual, a document that complies with the requirements of the microenterprise and current regulations, with the firm purpose of ensuring the safety of its products.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 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 Elaboración de un Manual de Buenas Prácticas de Manufactura para la microempresa de embutidos Bango, ubicada en el cantón Pelileo, provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Arcos Arguello, Milena Nataly; Delgado Ramos, Andrea VerónicaThe use of a Good Manufacturing Practices Manual guarantees the safety and quality of its products, thus complying with the established regulatory standards. This document facilitates the implementation of a quality management system that allows the microenterprise to expand its product portfolio and improve its competitiveness in the market. To achieve this objective, a diagnosis of the current situation of the microenterprise was carried out based on the resolution ARCSA-016-2022-AKRG: 32.2 percent compliance, 60.7 percent noncompliance, and 7.1 percent did not apply. Microbiological analyses were performed on the products offered by the microenterprise before and after the training sessions, and their impact on the reduction of the microbial load was determined and, therefore, on the improvement of the microbial load. Based on the analysis of the microenterprise's needs, Standard Operating Procedures (SOPs) and Sanitation Procedures (SSOPs) were developed, and an improvement plan was developed based on cause-effect analysis to propose the Deming cycle and thus correct the deviations detected and promote process optimization. Finally, a customized Good Manufacturing Practices (GMP) Manual was developed, designed to guarantee the safety and quality of the products, facilitate the expansion of the production line and the incorporation of new products, adapting it to the specific needs of the microenterprise.Item Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa Crazy Gummy en la ciudad de Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Villacis Salazar, Cristian Sebastián; Guanoquiza Rivera, Manuel IsraelThe Good Manufacturing Practices Manual in the food industry is an essential tool that ensures the production of safe and quality food, guaranteeing optimal manufacturing conditions to protect consumers. This project focuses on creating a GMP Manual for the small business Crazy Gummy, specifically for their gummy production line. The goal is to implement this manual in the future to boost productivity and achieve voluntary certification from the National Agency for Sanitary Regulation, Control, and Surveillance (ARCSA). To create the manual, we first conducted an assessment of Crazy Gummy’s current situation using the ARCSA DE 2022 016 AKRG verification guide. Our findings showed that the business complies with 56% of the requirements, does not comply with 23%, and 21% of the parameters are not applicable to their procedures. The overall risk level was classified as medium, indicating the presence of non-critical factors. We then developed Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) to address the detected non-conformities. Additionally, we proposed an action plan tailored to the needs of the small business while considering current regulations. Finally, we created a GMP Manual tailored to the needs of Crazy Gummy, as stipulated by ARCSA regulations. Implementing this manual will ensure the safety and quality of their gummies, enhancing the competitiveness of Crazy Gummy in the national market.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 Productos Lácteos Monte Verde ubicada en la parroquia Marcos Espinel del cantón Píllaro(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Jacome Sanchez, Ciro Eduardo; Ortiz Escobar, Jacqueline de las MercedesThe objective of this degree work, development of a Good Manufacturing Practices (GMP) manual for the microenterprise "Monte Verde", is to prevent and reduce dangers related to the safety of dairy products. To achieve this, a diagnosis of the current situation of the microenterprise was carried out through the verification guide, prepared based on what is established by ARCSA – 016 – 2022 – AKRG, which consists of 211 items divided into twelve chapters. Likewise, microbiological analyses were carried out on the products and the water that enters the microenterprise to determine their sanitary conditions. From this diagnosis, the level of compliance, non-compliance and non-compliance of the establishment was determined to determine measures to correct the non-conformities. Standardized Operating Procedures (SOP) and Sanitation Procedures (SOP) were developed from the receipt of raw materials to the marketing of the final product. The manual establishes the minimum necessary requirements that any entity dedicated to the production must meet, an action plan that consists of training for staff, cleaning records and corrective actions in case of non-compliance. The GMP manual for the "Monte Verde" microenterprise was prepared with the objective of improving the quality management system of the plant, ensuring the safety and quality of the product for human consumption. Its implementation will allow the microenterprise to comply with quality standards, increase consumer confidence and satisfaction, to improve the competitive position of the microenterprise in the market.Item Elaboración de un manual Buenas Prácticas de Manufactura (BPM) para la empresa Todo Campo, ubicada en la parroquia Conocoto de la ciudad de Quito(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Peñafiel Jaramillo, Nathaly Mishell; Ortiz Escobar, Jacqueline de las MercedesThe implementation of a manual is an essential step to ensure the quality and safety of food products. Through a systematic approach based on current regulations, the company can significantly improve its processes, comply with sanitary standards, and guarantee customer satisfaction. Based on the details specified in resolution ARCSA–016–2022–AKRG, an initial diagnosis of the company Todo Campo was carried out, determining that it has a compliance rate of 43.8 percent, a non-compliance rate of 45. percent, and a non-applicable rate of 11.8 percent. Standardized Operating and Sanitation Procedures were developed following current regulations, and their implementation will allow the company to control and improve its processes, ensuring productivity and process control. After implementing some improvement actions, the company Todo Campo achieved a 15.1 percent increase in compliance according to the current regulations; this progress was attributed to conducting training sessions, implementing a safety seal on the packaging, and organizing workshops on cleaning, disinfection, and handwashing, which helped improve the knowledge and behavior of the company's operators. Finally, an action plan was proposed suggesting corrective measures for the detected non-conformities, requiring an investment of USD 9,587.80 and a timeframe of 16 months. Once all non-conformities are addressed, the company could begin the BPM certification process.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.