Elaboración de un manual de buenas prácticas de manufactura (BPM) y procedimientos operativos estandarizados de saneamiento (POES) para la embutidora Salching

Abstract

This project focused on the development of a Manual of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOPs) in "Salching" Sausage Factory, located in Bolivar province, Guaranda canton. The investigation began with the situational analysis of microenterprises in terms of BPM, using as a basis the Check list. The experimental units were formed by samples of sausage, bologna, chortzo, living surfaces (hands of operators) and inert surfaces (table, stuffer, and refrigerator). We proceeded to take five samples before and after application of GMP and SSOPs, for the microbiological determination of Escherichia coli total, Salmonella and coliforms fungi. The results revealed that the microenterprise met 37.27% before and 70.19% after application of GMP. The highest percentage of compliance was evident in manufacturing hygienic requirements of 21.05% to 78.95%. Regarding microbiological analysis and sausage in the refrigerator the presence of total coliforms and Escherichia coli, likewise the presence of fungi in the hands of operators, table stuffer production and recorded; GMP application with the lack of them significantly improving hygienic conditions and production was achieved. It is suggested to meet the requirements of the regulations in force in the GMP Ecuador to obtain certification ARCSA