Desarrollo de un manual de Buenas Prácticas de Manufactura (BPM) para la heladería artesanal Junior, ubicada en la parroquia Quinchicoto del cantón Tisaleo

Abstract

It has been developed a Manual of Good Manufacturing Practices for the ice cream shop Junior located in Quinchicoto – Tisaleo, a store dedicated to the elaboration and commercialization dedicated to the elaboration and commercialization of a great variety of ice cream flavors. Through this, soon it is expected to obtain the certification of BPM by the National Agency for Health Regulation, Control and Surveillance (ARCSA). An initial diagnosis was made, using the verification guide with code: FIB.5.1.3-ALI-02-02, which contains 213 parameters and 3 evaluation levels. As a result of this procedure, it was identified that there is a breach of 47 percent; 43 percent of the parameters are fulfilled, and 10 percent are not applicable to their activities. The Standardized Operating and Sanitation Procedures were developed based on the shortcomings detected in this microenterprise and the requirements established in the resolution ARCSA -DE-067-GGG-2015, which integrate procedures, instructions, protocols and records that will ensure hygiene in the production chain and guarantee the quality and safety of the products produced. Counting with the economic resources of the microenterprise and motived by the objective of obtaining the BPM certification by ARCSA, the action plan and the analysis of proposed costs have been developed. It is expected to overcome the irregularities within one year.