Elaboración de un Manual de Buenas Prácticas de Manufactura de la panadería Trigoro, ubicada en el cantón Santo Domingo - provincia Santo Domingo de los Tsáchilas

Abstract

A Good Manufacturing Practices Manual was developed for the Trigoro Integral Bakery located in the province of Santo Domingo de los Tsáchilas, Santo Domingo canton, for the production and marketing of whole wheat bread, with a view to implementing GMP and becoming ARCSA-certified in the future. A verification guide was carried out to diagnose the current state of the Trigoro Integral Bakery, based on the substitute sanitary technical standard ARCSA-DE-2022-016-AKRG for processed foods, processing plants, distribution, marketing and transportation establishments of processed foods and collective food, The diagnostic results showed that the Trigoro Integral Bakery complies with 51.11 percent and does not comply with 41.11 percent of the minimum requirements for certification, in addition to 7.78 percent of the indicators that, due to the nature of the bakery's activities, do not apply. The manual contains detailed information on the bakery under study, as well as Standardized Procedures (SOPs) and Standardized Sanitation Procedures (SSPs). These procedures, if implemented correctly, will be of great help in avoiding contamination at all stages of the bakery's production chain.