Carrera Ingeniería en Alimentos
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Item Diseño de un Manual de Buenas Prácticas de Manufactura para la Agroindustria San José ubicada en la Parroquia Antonio José de Holguín(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Jácome Cunalata, Luis Miguel; Vargas López, José HomeroA Good Manufacturing Practices Manual was designed for the San José Agroindustry, located in the parish Antonio José de Holguín, Canton Salcedo, Province of Cotopaxi, dedicated to the processing and marketing of meat products, with the purpose of implementing in the future with the necessary economic resources to obtain the GMP Certification by Resolution 067 2015 GGG of the National Agency of Regulation, Control and Sanitary Surveillance (ARCSA). Through, this legal basis, the initial situation of Agroindustry San José was diagnosed by a checklist granted by the ARCSA, Ministry of Public Health and the General Principles of Food Hygiene of the Codex Alimentarius, which has 178 items and 5 levels of evaluation, as a result, As a result, there was 51 percent critical noncompliance, 28 percent compliance, 10 percent of parameters that do not apply to the Agroindustry because of its Artisanal category, 7 percent of major noncompliance and, finally, 5 percent of minor noncompliance in its meat by-product processes. The problems were identified by means of a checklist and then a stratified analysis, and subsequently an Improvement Plan was drawn up based on the Deming Cycle together with an analysis of the costs proposed for the agroindustry. Therefore, the result of this process was the development of Standard Operating Procedures and Sanitation Procedures, which are key elements in food safety and innocuousness for the welfare of society.Item Elaboración de un Manual de Buenas Prácticas de Manufactura para la microempresa Helado Americano, ubicada en la parroquia Alausí del cantón Alausí perteneciente a la provincia de Chimborazo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Cifuentes Suárez, Yessenia Estefania; Sánchez Garnica, Manoella AlejandraThe present work consisted in the implementation of a GMP Good Manufacturing Practices Manual for the microenterprise Helado Americano, located in the Alausí parish belonging to the province of Chimborazo, with the main purpose of improving the requirements established by the ARCSA 067-2015-GGG regulations in the quality of the product, and provide the consumer with a safe and innocuous food besides being useful for the design and operation of the establishment; which helps to ensure safe food production, for human consumption. This work began with the initial diagnosis, which was carried out by means of a checklist consisting of 179 items divided into eight chapters, thus knowing the state of the company. The percentages obtained were 50.28 percent for non-compliance with the requirements, 37.43 percent for compliance with the requirements, and 12.29 percent for the requirements that do not apply to the microenterprise. The Standard Operating and Sanitation Procedures (SOPs and SSOPs), were designed for the microenterprise's milk and water ice cream production lines to improve production in terms of the hygienic quality of the product and the sanitary quality of the microenterprise, which will make it possible to offer a safe and quality product and correct non-compliances, taking into account the necessary corrective actions with the economic availability of the same to obtain the GMP certificate.Item Elaboración de un manual de Buenas Prácticas de Manufactura (BPM), para la planta de faenamiento de cuyes Corporación de Unidades Productivas de Tisaleo – CUPROTISA ubicada en el cantón Tisaleo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Silva Molina, Carol Solansh; Cadena Carrera, Santiago EsmiroThe purpose of this degree work is to guide the guinea pig slaughtering plant belonging to the Corporación de Unidades Productivas de Tisaleo - CUPROTISA located in the Tisaleo canton, by means of a Good Manufacturing Practices Manual (GMP), to obtain a safer meat. We started by diagnosing the initial situation of the slaughtering plant, for which a checklist was created based on resolution DAJ-20141AL-0201. 0092 Guinea pig slaughtering guide, which was essential for obtaining the plant's initial GMP compliance percentage. This analysis showed that the plant complied with only 44 percent of the GMP requirements; by applying a corrective action plan, this percentage was raised to 85 percent, which enabled the guinea pig slaughtering plant to obtain the MABIO certificate granted by Agrocalidad. The Manual was developed together with the Standard Operating Procedures (SOP) and Standard Sanitation Operating Procedures (SSOP), which were prepared based on the needs of the plant with resolution DAJ-20141AL-0201.0092 Guinea pig slaughtering guide and considered the requirements of Good Manufacturing Practices, established in the sanitary technical regulation ARCSA-DE-067-2015. Through the implementation of the procedures, the slaughter plant complied with most of the GMP requirements, which will allow this establishment to obtain safe and good quality meat.Item Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para la empresa de lácteos El Conquistador ubicada en Ecuador, provincia Cotopaxi, ciudad Salcedo -Yambo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Camalle Cando, Julio Patricio; Cadena Carrera, Santiago EsmiroGood Manufacturing Practices (BPM) are directly associated with food safety, and focus on all production operations in the plant, this to maintain control over the preparation of food, which must be safe, healthy, and safe for the consumer. The objective of this project is to contribute to the improvement of the quality and safety of the products produced by the dairy company El Conquistador. It began by evaluating the current situation of the company through an internal on-site audit and a checklist based on the technical health regulations ARCSA-DE-067-2015. This analysis yielded an initial compliance percentage of 62 percent to the BPM requirements demanded by the standard. The results reveal the non-conformities found within each of the sections of the company, these are: GMP facilities and requirements, equipment and utensils, personnel obligations, raw materials and supplies, production operations, packaging, labeling and packaging, storage, distribution, transportation and marketing and quality assurance. After resolving most of the non-conformities found within the plant, the percentage of compliance rose to 87 percent. Finally, a BPM manual was prepared, which includes the Standard Operating Procedures (POE) and the Sanitation Standard Operating Procedures (POES), these procedures were carried out based on the needs of the plant and under the requirements demanded by the standard.Item Elaboración de un manual de Buenas Prácticas de Manufactura de una panadería, caso de estudio: Panificadora del Valle(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Moreta Chicaiza, Silvana Isabel; Paredes Escobar, Mayra LilianaAt present, quality is not only measured by organoleptic characteristics, but also by the intrinsic relationship between good flavor and safe production, for which the manual describes the necessary requirements to ensure a productive process. The objective of this document was to prepare a manual of Good Manufacturing Practices in particular relation to Panificadora del Valle. To develop it, it was evaluated through the verification guide or check list in accordance with the substitute standard ARSCA 067-2015-GGG, which consists of eight chapters, thus it was diagnosed that the plant obtained an initial compliance profile of 42.70 percent, value that requires a change within the bakery, on the other hand, the degree of non-compliance was 33.59 percent, a percentage that leads to the improvement of facilities, hygienic requirements and quality assurance. Within the manual there is detailed information on the study company, standardized procedures (POE) and standardized sanitation procedures (POES), which, if implemented, will help the bakery to avoid contamination throughout the production chain. Likewise, this circumstance will require a manual that serves as a guide for the application of BPM in the baking industry, it is a light theoretical and didactic extract that will allow easy understanding of the topic convened.Item Desarrollo de un Manual de Buenas Prácticas de Manufactura para la microempresa chocolatera Manabean ubicada en la parroquia Tumbaco del cantón Quito perteneciente a la provincia de Pichincha(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Yanchaliquin Chugchilan, Vanessa Carolina; Guanoquiza Rivera, Manuel IsraelThe present research was oriented towards the development of a Manual of Good Manufacturing Practices for the Manabean microenterprise located in the Tumbaco parish belonging to the Quito canton, where an evaluation of the current situation was initially carried out based on a checklist according to the sanitary technical standard of ARCSA 067:2015. Three levels of evaluation were used, Complies, when the requirements are executed, Does not comply, when it does not comply with what is established and Does not apply, when the requirement is not consistent with the activities of the microenterprise. In this initial evaluation, 3130 percent was obtained for Compliance with the BPM, 49,53 percent for Does not comply and 19.16 percent for Does not apply. Subsequently, the corrective actions were established to solve the non-conformities found, the same ones that were classified into short, medium and long term actions, likewise the information analysis was carried out for the creation of the procedures and programs required by the BPM handbook. Depending on the resources available to the microenterprise, short term actions were considered to be implemented. Once the short term actions were implemented, a final diagnosis was made to the microenterprise again with a new checklist, and a general compliance percentage of 63.08 percent was obtained, because the procedures established in the manual were used.Item Elaboración de un manual de Análisis de Peligros y Puntos Críticos de Control en la línea de cárnicos para la corporación MB Mayflower Buffalos S.A ubicada en Quito en el período 2021(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Vallejo Yuquilema, Mónica Piedad; Cadena Carrera, Santiago EsmiroThe present degree project was directed to the elaboration of a manual of Hazard Analysis and Critical Control Points in the meat line of the MB Mayflower Buffalos S.A Corporation located in the city of Quito. Manual focused on guaranteeing food quality and safety because having a scientific base certifies efficient control. It was conducted from the verification of prerequisites based on the provisions of the regulation of Good Manufacturing Practices for processed foods, executive decree 3253 and by the Codex Alimentarius on food hygiene second edition, obtaining eight non-conformities that were resolved through implementation of training, procedures and records that allowed to have a total compliance for the implementation of HACCP system. After this, the stages and principles were developed in which the potential dangers that affect safety were analyzed, establishing control parameters and corrective actions for each critical control point. It is worth mentioning that this manual can be replicated in the different production lines of said company's products.Item Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para el Centro de Faenamiento Latacunga(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Pilatasig Ayala, Sandra Elizabeth; Tubón Usca, Irvin RicardoAt this moment, one of the main objectives of the food industry is to provide consumers with quality food and free of contamination. The present work was developed in the meat sector of Latacunga Canton in the Centro de Faenamiento Latacunga, which focused on the proposal for the development of a Manual of Good Manufacturing Practices (BMP) correcting shortcomings and finding solutions that allow obtaining quality and innocuous meat. As an initial part of the project, the evaluation of compliance with the BMP Standard was carried out by means of based on Resolution DAJ-20134B4-0201.0247, which resulted in a compliance of 68.75 percent. In turn, the application of a survey system, the respective training and the use of descriptive research have been considered to describe the shortcomings in the meat slaughtering process and to know the capacities, predominant situations within the activities developed, objects and people that the company has. Finally, a Manual of Good Manufacturing Practices was prepared that contains 7 chapters, in which the sanitation procedures and conditions are presented with the sole purpose of improving the process conditions in a safe manner within the entire slaughtering line, achieving greater profitability, productivity and guaranteeing the safety of the product that is sold for the consumption of the province, providing a better service.Item Diseño de un manual de Buenas Prácticas de Manufactura (BPM) en la microempresa heladería Alma Lojana ubicada en la ciudad de Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Chamba Ronquillo, Erika Alexandra; Ortiz Escobar, Jacqueline de las MercedesThe microenterprise Heladería Alma Lojana is located in the city of Ambato, it has the purpose of implementing the general requirements established in the Good Manufacturing Practices, for which in this study is promoted a manual with the purpose of improving the sanitary quality of the products, that are made in the enterprise for the benefit of the health of its consumers. The manual was designed based on the results of a diagnosis carried out in the enterprise, through which the situation of the microenterprise was determined according to the ARCSA 067-2015-GGG regulations, with this information the percentage of compliance and non-compliance with the Good Manufacturing Practices Requirements for personal manufacturing, raw materials and supplies, production operations, packaging, labeling and packaging, storage, distribution, transportation, storage, quality assurance and control. The manual contains the Standard Operating Procedures (SOP) and the Sanitation Standard Operating Procedures (SSOP), which if they are implemented by the enterprise, they will allow them to produce ice cream with good sanitary quality. In addition, an action plan was proposed to establish corrective actions that this microenterprise requires based on the budget available to the owners and the suggested technical criteria.Item Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) en la empresa de Lácteos Estrellita, perteneciente a la parroquia de Aloasi – cantón Mejía(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Cargua Guisñan, Washington Paúl; Tubón Usca, Irvin RicardoGood Manufacturing Practices - BPM are the principles that apply to all processes of handling processed foods, these are fundamental tools that allow maintaining control so that safe, healthy and safe food is prepared for the consumer. The current work has been carried out with the aim of contributing to the improvement of quality and safety in the products produced by the company Lácteos Estrellita. Sanitation Standard Operating Procedures - POES, are a fundamental part to maintain control of each process, minimize or eliminate risks in food safety, prevent contamination and adulteration, that is, ensure as much as possible that each task is being carried out correctly. safe way. Through a checklist, compliance with the requirements demanded by Executive Decree No.3253 regarding Good Manufacturing Practices for Processed Foods, promulgated by the Constitutional Court in 2002, was verified. After evaluating the current state of the company, a porcentaje of 75.85 of compliance with the provisions of the official registry, was obtained a 24.15 non-compliance in the factory, based on these percentages, a BPM manual was developed, which served to train the personnel who work in the company.