Análisis de los procesos de producción de la microempresa El Enjambre y su impacto en las condiciones higiénico-sanitarias del producto

Abstract

Hygienic and sanitary conditions in the food industry refer to the practices and procedures designed to prevent contamination. These procedures enable microenterprises to expand their business porfolio and strengthen their reputation. The study analyzed the production processes of the microenterprise El Enjambre and its impact on the hygienic and sanitary conditions of the product. The current diagnosis of the microenterprise was carried out based on the ARCSA-016-2022-AKRG resolution, the process diagram, and the current design of the microenterprise. The findings showed a 43 percent compliance rate, 51 percent non-compliance, and 6 percent not applicable. Microbiological analysis was conducted on cheese samples, both living and inert surfaces, yielding positive results for Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. The results highlight the lack of hygiene and sanitization within the production areas. With the collected information, an action plan was developed based on the cause-and-effect analysis of the Deming cycle. This plan aims to address non-conformities and propose corrective actions. Finally, a training plan was proposed, covering all topics essential for the microenterprise.