Desarrollo y Ejecución de un Plan de Buenas Prácticas de Manufactura en la Empresa Planhofa.

Abstract

A Plan of Manufacture Good Practices (MGP) was developed and implemented in the Enterprise “PLANHOFA”, located in Ambato canton. Since it is a diagnostic; specific treatments were not applied, even though the different periods of evaluation are considered as a variation source: before, during and after of the MGPand SSOP, so, the results infered that the execution of a CheckList, is fundamental for the decisióntaking about the corrective actions which will be implemented during the production process including the raw materials, marmalades, pulps, machineries and personel of the Enterprise. With the design and implementation of the MGP, it was observed that the hygienic conditions and the production of marmalade and pulp improved significantly, guaranteeing to the consumer that the products are good quality. In the pulp of fruit, a growth could be observed within the permissible limits in mesophiles of 19.79 UFC/g, for blackberry; 34,94UFC/g, for strawberry and for peach of 4,82 UFC/g. As well as the microbiological analysis of machinery in mesophiles was of 20,47UFC/g, and in personnel of 23,6 UFC/g descending to 8,4 UFC/g, for machinery and for personnel of 5,87 UFC/g after the implementation of MGP. It is recommended to implement a plan HACCP (Hazard Analysis and Critical Control Points), so the finished products are safer and that the people responsable for the quality management keep an strict control of Manufacture Good Practices to get future certifications.