Elaboración de un manual de Buenas Prácticas de Manufactura de una panadería, caso de estudio: Panificadora del Valle

Abstract

At present, quality is not only measured by organoleptic characteristics, but also by the intrinsic relationship between good flavor and safe production, for which the manual describes the necessary requirements to ensure a productive process. The objective of this document was to prepare a manual of Good Manufacturing Practices in particular relation to Panificadora del Valle. To develop it, it was evaluated through the verification guide or check list in accordance with the substitute standard ARSCA 067-2015-GGG, which consists of eight chapters, thus it was diagnosed that the plant obtained an initial compliance profile of 42.70 percent, value that requires a change within the bakery, on the other hand, the degree of non-compliance was 33.59 percent, a percentage that leads to the improvement of facilities, hygienic requirements and quality assurance. Within the manual there is detailed information on the study company, standardized procedures (POE) and standardized sanitation procedures (POES), which, if implemented, will help the bakery to avoid contamination throughout the production chain. Likewise, this circumstance will require a manual that serves as a guide for the application of BPM in the baking industry, it is a light theoretical and didactic extract that will allow easy understanding of the topic convened.