Diseño e implementación de buenas prácticas de manufactura en la Quesería Comunitaria Inti Churi

Abstract

At the Inti Churi Organization, located at 19 km from Guaranda, through the application of the Check list, compliance or non-compliance of Good Manufacturing Practices (GMP) for Processed Foods was verified, issued by the ARCSA (2017), based on the results, the GMP Manual and its implementation were elaborated. Microbiological tests were also carried out on raw milk, Andean cheese and Mozzarella cheese, before and after the implementation of the GMP. The results were subjected to the Chi-square test (X2), on the compliance parameters in the checklist and t-Student test, to establish whether or not statistical differences existed due to the implementation of the GMP. Determining that the initial conditions were deficient with a compliance of 48.84%, due to the lack of distribution of areas, poor quality control, poor staff hygiene and lack of documented programs and instructions. When implementing the GMP, 81.40% compliance was achieved, however it is necessary to insist on cleaning, hygiene and disinfection as well as to make the necessary investment for the implementation of a quality control laboratory. The microbiological analysis of raw milk, as in Andean and Mozzarella cheeses, presented a significant reduction of the microbial load with the application of GMP, so it is recommended to implement the activities that are described in the GMP Manual to improve the different stages of the cheese making process.