Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para el centro de faenamiento de cuyes QUISACUY ubicado en la parroquia Quisapincha - provincia Tungurahua

Abstract

Good Manufacturing Practices (GMP) are a set of essential guidelines for ensuring food safety. This manual will help prevent cross-contamination and optimize operations in the production chain to obtain high-quality guinea pig carcasses. To prepare the manual, the current situation of the plant was evaluated using a checklist based on the regulations of Resolution DAJ-20141AL-0201.0092 Guía de Faenamiento de Cuyes de Agrocalidad with Resolution ARCSA-DE-016-2022. The results showed 60 percent compliance in slaughter operations, indicating deficiencies that make it difficult to obtain a GMP certificate. The requirements for the MABIO certificate were also evaluated, and 78 percent compliance was obtained, which is higher than the minimum level required by Agrocalidad's regulations. Standard Operating Procedures (SOPs) and Standard Sanitation Operating Procedures (SSOPs) were developed, each with corresponding records for monitoring purposes. The action plan was developed by applying a cause-effect analysis to each of the parameters analyzed in the checklist to identify the problems present in the downstream plant, to which the Deming Cycle methodology was applied to suggest solutions to nonconformities. Finally, the GMP manual was developed considering the necessary information of the regulations in force; the implementation will be carried out according to the economic and human resources and time availability of the plant managers.