Diseño del manual de buenas prácticas de manufactura en la planta de cárnicos La Picantina

Abstract

The desire to adopt an effective quality assurance policy drove to the Food Processing “La Picantina” to desing the documentation required to the Good Manufacting Practices system. For the achievement of this objetive has been made the initial diagnostic according to the checklist of the actual normative according to the ARCSA – DE – 067 – 2015 – GGG resolution issued in the Official Record, that made evident the 52 percent of non-conformities in the evaluated seccions. This results make possible to analyze that the non-compliance of the requiriments on Quality Assurance Control (96 percent) and Manufacturing Processes (87 percent) were the evaluated sections that shown more non – conformities; meanwhile the Personnel Hygienic Requeriments and Raw Materials and other Ingredients (75 percent), Buildings and Facilities shown a higher compliance. Operating Procedures were desingned and focused on the failures in the initial testing, where the Quality Assurance Control that has more influence in all sections of the processing, it becomes to be the main support for documentation for all the planned and done activities in the manufacturing procceses to assurance that every action should be recorded.