Carrera Ingeniería en Alimentos

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Author: search.filters.author.Altamirano Cuji, Verónica CristinaSubject: search.filters.subject.MERMELADAS

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    Desarrollo de un manual de Buenas Prácticas de Manufactura (BPM) para la empresa Dulcifresa del cantón Cevallos, Tungurahua, con proyección económica para implementación
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-04) Altamirano Cuji, Verónica Cristina; Baquero Icaza, Paulo Santiago
    A manual for Good Manufacturing Practices (GMP) was designed for the jams production line al Dulcifresa Company, Cevallos, according to Resolution 002-2016 of the National Agency for Regulation, Control and Sanitary Surveillance (ARCSA, by its Spanish acronym) on its Substituting Technical Standard for Good Manufacturing Practices for Processed Foods. The initial state of the Company was assessed through a checklist of compliances and non-compliances of the GMP requirements that it involves: installations; equipment; raw material and supplies; production operations; labelling, canning and packaging; storage and quality control. The flaws detected within the company allowed the elaboration of a corrective actions plan with procedures and programs of GMP requirements based on the application of the Standardized Operating Procedures of Sanitation (SOPS) and the Standardized Operational Procedures (SOP) to elaborate the Manual. Once the improvements in the studied areas were applied, they were evaluated again with the same checklist, obtaining a mark of general compliance from the company of 84.72 percent, due to the correct use of the procedures described in the Manual and due to the training provided to the staff that works in the processing plant as well as to the Legal Representative and Factory Technician of Dulcifresa.