Browsing by Author "Páez Salazar, Antony Geovanny"

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    Diseño de un manual de buenas prácticas de manufactura (BPM) en la microempresa “quesos Novillo”, Pujilí - Cotopaxi, 2024.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Páez Salazar, Antony Geovanny; Rodríguez Villacrés, Ana Nicole; Romero Corral, Renato Agustín
    In the present degree work carried out in the micro-enterprise "Quesos Novillo" located in Pujilí - Cotopaxi 2024, a Good Manufacturing Practices (GMP) manual was designed for the preparation and production of fresh cheeses, in accordance with the technical standards applicable to the productive process. This manual seeks to implement preventive measures and guarantee hygiene in the handling, preparation, packaging and storage of the product, ensuring its safety for human consumption. For this, an initial diagnosis was carried out through a check list based on the ARCSA-067-2015-GGG Regulations, together with the microenterprise staff, analyzing the conformities and non-conformities that range from the facilities to the assurance and control. quality in order to guarantee that the food produced meets optimal safety conditions. The results of the diagnosis showed that the microenterprise has 29.63% non-conformities, a percentage that, although not alarming at the present, could increase upwards if corrective actions are not implemented in each area. Once the initial diagnosis was carried out, the Good Manufacturing Practices (GMP) manual was prepared, which included the main procedures, protocols and records that allow guaranteeing the necessary sanitary conditions to ensure the quality and safety of the manufactured products. It is expected that, over time, the implementation of these practices will not only increase efficiency in production processes, but will also contribute significantly to the reduction of waste and a notable improvement in end customer satisfaction. This program will have a total duration of thirty hours, distributed in 10 training sessions of three hours each, which will take place twice a week. The objective is to promote a deep and sustained understanding of the proposed practices, ensuring their correct application in the day-to-day production of cheese.