Elaboración de un Manual de Buenas Prácticas de Manufactura (BMP) para la microempresa Corporación Casa Producción y Comercialización de Productos Alimenticios CORPOCAS, ubicada en el cantón Latacunga, provincia de Cotopaxi

Abstract

This work focuses on the development of a manual of Good Manufacturing Practices to establish changes and improvements in infrastructure, hygiene practices, and workflow for the microenterprise CORPOCAS. At present, the demands of the market and consumers have an impact on products that are of good quality and safety, thus reducing the risks of contamination that may affect food, safeguarding hygiene, safety, and food safety. The diagnosis of the current situation of the microenterprise was developed through a verification guide that specifies the minimum requirements demanded by resolution ARCSA - DE - 2022 - 016 - AKRG, which consists of 210 sections and three scale levels; lies with the requirements; does not comply with the minimum standards; and does not apply to the nature of the food, in which a compliance of 65.95 percent was evidenced, 28.40 percent of non-compliance, and 5.65 percent of items that do not apply. The GMP manual contains Standard Operating Procedures and Sanitation Procedures, which were developed based on the requirements that the establishment does not comply with to ensure cleanliness, disinfection, hygiene, and product quality control. Finally, an action plan was drawn up detailing the necessary corrective measures to remedy the nonconformities to obtain Good Manufacturing Practices certification from the regulatory agency ARCSA.