Elaboración de una Guía de Mejoras en Buenas Prácticas de Manufactura (BPM) para la industria de procesamiento de lácteos el Toril, cantón Mocha.

Abstract

Guide improvements were made to fulfill the requirements of Good Manufacturing Practices (BPM), developed at the dairy company "El Toril" Mocha Canton and in the laboratory of Microbiology, Faculty of Science in the Polytechnic University of Chimborazo. To implement the microbiological analysis which will determine the hygienic and sanitary quality of the company and the finished product, the information was gathered through the checklist of compliance (BPM) issued by the Ministry of Industry and Productivity (MIPRO), and periodic visits to the company, analysis tools that were used to determine the current status of the company. Subsequently, the amount of microorganism was determined by using Petri Film plates about the critical points of the process, considering the potential for pollution that they may cause. Therefore, it was possible to determine that the sampling points match with the equipment surfaces of utensils; hands of handlers, and the final product. Microorganism’indicators of the sanitary quality that are about to be analyzed according to the existing standards were: Staphylococcus aureus, Escherichia coli, Aerobios Mesofilos, enterobacteria, molds and yeasts. After analyzing each of the sections related to the Regulations of BPM, and obtained the results of the microbiological analysis, Ishikawua diagram (fishbone) was elaborated, identifying possible causes for which there is contamination of microorganisms in the final product. Finally, the guide for implementing corrective actions was elaborated. It is concluded that the development of an improvement plan compiled in a guide is a guidance that reach the requirements of GMP checklist, consisting of the same records, procedures, instructions and other documents to fulfill that purpose. Constant training on BPM is recommended to keep the quality of products.