Modelo de gestión por procesos enfocado en la inocuidad alimentaria en la empresa embutidos Don Jorge

Abstract

This research proposes a process-oriented management model aimed at strengthening food safety and operational efficiency at Embutidos Don Jorge. The main purpose was to document and standardize the production process by establishing uniform procedures, ensuring a consistent and controlled flow of activities, in line with Good Manufacturing Practices (GMP). An initial diagnosis showed that the company lacked a management model, had a total absence of operational documentation and control indicators, and carried out its activities empirically. It was also found that staff training on safety issues was limited. After contextualizing the company's situation, an ABC analysis was applied to identify the most relevant product, determining that the object of study would be the “Paisa” type 1 barbecue chorizo. Subsequently, a detailed survey of operations was carried out using process sheets and flowcharts. Regarding compliance with Good Manufacturing Practices, a checklist based on Annex 1 of Resolution ARCSA-DE-2025-007-DASP was applied, revealing partial compliance of 66.67 %, pointing to deficiencies in ongoing training, documented cleaning and disinfection programs, and the absence of systematic records. In response to these shortcomings, control indicators were established, and a manual of processes and procedures was developed to ensure uniform implementation in accordance with Good Manufacturing Practices guidelines. This manual provides key guidelines for proper operational organization and seeks to optimize efficiency, reduce variability, and ensure the quality and safety of the final product.