Elaboración de un manual de buenas prácticas de manufactura (BPM) para la panadería y repostería Ablitense ubicada en la parroquia Izamba, cantón Ambato

Abstract

The GMP manual enables staff to learn about the activities carried out in a food business and describes the procedures to be followed to maintain appropriate hygienic conditions to reduce the risk of contamination. For the situational diagnosis of the Ablitense Bakery and Confectionery, the checklist with code FI-B.5.1.3-ALI-02-02, developed in accordance with resolution ARCSA-067-DE-2015-GGG, was used. The assessment was conducted from 1 to 8 May 2023, resulting in a compliance of 51.23 per cent, non-compliance of 29.72 per cent and 19.05 per cent not applicable, therefore, compliance is insufficient to be certified in GMP by ARCSA. The overall risk level was 19.76 percent indicating a medium risk level with a non-critical character. To remedy the non-conformities, an action plan with the application of the Deming cycle (PDCA) and a 10-month activity schedule with an investment plan of USD 2,307.30 was proposed. The Good Manufacturing Practices Manual for the Ablitense Bakery and Confectionery was drawn up in accordance with the requirements of the microenterprise and is easy to understand so that the staff can understand the procedures to be carried out in each area, that is. when it is implemented, it will enable them to produce their products in accordance with safety criteria.