Elaboración de un Manual de Buenas Prácticas de Manufactura para la microempresa de embutidos Bango, ubicada en el cantón Pelileo, provincia de Tungurahua

Abstract

The use of a Good Manufacturing Practices Manual guarantees the safety and quality of its products, thus complying with the established regulatory standards. This document facilitates the implementation of a quality management system that allows the microenterprise to expand its product portfolio and improve its competitiveness in the market. To achieve this objective, a diagnosis of the current situation of the microenterprise was carried out based on the resolution ARCSA-016-2022-AKRG: 32.2 percent compliance, 60.7 percent noncompliance, and 7.1 percent did not apply. Microbiological analyses were performed on the products offered by the microenterprise before and after the training sessions, and their impact on the reduction of the microbial load was determined and, therefore, on the improvement of the microbial load. Based on the analysis of the microenterprise's needs, Standard Operating Procedures (SOPs) and Sanitation Procedures (SSOPs) were developed, and an improvement plan was developed based on cause-effect analysis to propose the Deming cycle and thus correct the deviations detected and promote process optimization. Finally, a customized Good Manufacturing Practices (GMP) Manual was developed, designed to guarantee the safety and quality of the products, facilitate the expansion of the production line and the incorporation of new products, adapting it to the specific needs of the microenterprise.