Elaboración de un manual de Buenas Prácticas de Manufactura para la microempresa Quesería de Amparo ubicado en Ambato – provincia Tungurahua

Abstract

Good Manufacturing Practices (GMP) are guidelines related to food safety and security, which facilitate obtaining the minimum requirements that a microenterprise must meet to guarantee the quality and safety of its products and allow it to expand its business and diversify its offer by including other products within the same production line. To prepare the manual, a diagnosis of the current situation of the microenterprise was carried out using a verification guide previously validated by experts, based on resolution ARCSA-016-2022-AKRG. It revealed 53 percent compliance, 36 percent non-compliance and 11 percent that the microenterprise does not apply. Microbiological analysis was performed before and after several GMP training sessions to determine the quality and safety of the product offered by the microenterprise. An action plan was developed based on cause-effect analysis to propose the Deming cycle, which seeks to correct nonconformities and propose actions that lead to improvements. Finally, the GMP Manual was developed following the requirements of the microenterprise and complying with current regulations to guarantee quality and safety and to diversify or include another product in the production line.