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

Abstract

The 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.