Manual de buenas prácticas de manufactura (BPM) en la quesera El Sinche. Salinas de Guaranda. 2015

Abstract

The objective of the present research work is to elaborate a manual of good manufacturing practices (GMP) to assure the innocuousness in cheese production of EL SINCHE cheese factory. Through the exploratory investigation of different literary sources it was possible to gather information about the GMP guidelines, such literary data would be used in the construction of the safety criteria that would work as a guideline to elaborate the tools of field research such as observation cards, which aim is to measure the amount of GMP guidelines that are currently applied in the production area of the cheese factory. The results of the application of the observation cards indicated that the GMP guidelines are not fulfilled. It presented significant weaknesses in the different links of the producction chain. Finally, it is recommended to carry out the instructions in the manual to avoid that the problems within the production area of the plant are intensified and keep the updating of the contents of the manual permanently to enrich the criteria of hygiene continuously in the workers.