Elaboración del manual de buenas prácticas de manufactura (BPM) y procedimientos operativos de saneamiento (POES) para la Quesera San Sebastián

Abstract

A handbook of good manufacturing practices (GMPs) and Standard Sanitation Operating Procedures (SSOPs) was done at the microenterprise San Sebastian in San Luis Comunidad Corazon de Jesus. A diagnosis of de current enterprise situations regarding GMPs was carried out with a check list determining this norm is not being complied. Therefore, handbook was done including training and fresh cheese microbiological analysis, Total coliforms, Escherichia coli, Listeria , Enterobaccteriaceae and Staphylococcus aureus whit 5 repetitions were evaluated These analyses were done before and after the investigation to assure de quality of products from the primary production to the final consumption . By analyzing microbiologically, the following reductions were gotten: total coliforms 0 UFC/g, Escherichia coli 0 UFC/g, Listeria 0 UFC/g, Stapyloccocus aureus 0 UFC/g, Enterobacteriaceae 48,00 UFC/g, absence, All these values are under the maximum limits permitted by INEN. By applying a Check list, it was determined that norm arcsa – the – 042 – 2015, valid in Ecuador is being complied. At the beginning, it showed a global value of 46,1% and at the end 86,2% before the investigations taking into account the minimum value to certify GMPs is 80%.