Elaboración de un manual de buenas prácticas de manufactura para la empresa Dr. Fernando Guerrero Borja y Compañia

Abstract

A good manufacturing practice handbook for the enterprise 'Dr. Fernando Guerrero Borja' and Company was carried out after diagnosing its current on what has to do with GMP (Good Manufacturing Practice). This was done through the use of a checklist. The industries that process any type of food know the importance to guarantee4g product quality from the beginning of the process to the end of it. A GMP handbook is required in order to reassure food safety. When elaborating the GMP Handbook, it was clearly seen that the activities of production and quality control improved. The values registered were all bellow the maximum required by INEN norms and they were as follows: total aerobic bacteria count in milk 108 CFU/ml, molds and yeasts in yoghurt 2 CFU/ml, and coliform in cheese 94 CFU/ml. Other microorganisms were registered with minimal quantities in dairy products. By applying a checklist for observing and having GMP in the company, compliance with the executive decree 3253 of Ecuador was determined as follows: 55.86% before and 93.20% after handbook elaboration. Considering that the minimum requirement to get the GMP certification is 80%, it was determined that the handbook elaboration was of great importance. It is recommended to establish effective procedures of traceability and to validate them according to Dummy Recall in order to determine which part of the productive chain does not comply with the GMP norms satisfactorily.