Mejoramiento de la calidad en el proceso de producción de helados mediante la implementación del manual de buenas prácticas de manufactura en la empresa helados Omega, Salcedo – Cotopaxi

Abstract

Omega Ice Cream, a company based in Salache Angamarca, Salcedo, has produced various ice cream products for over 7 years. Its production plant, encompassing multiple areas for production and storage, achieves an average daily output of 1500 units. This study aimed to enhance the quality of the ice cream production process by implementing a Good Manufacturing Practices (GMP) manual within Omega Ice Cream. A mixed-methods approach was employed, combining qualitative and quantitative techniques. The qualitative aspect provided a deep understanding of the processes and challenges through direct observation, interviews, and content analysis. Meanwhile, quantitative methods were utilized to collect and analyze numerical data, revealing patterns and causal relationships. This combined approach yielded detailed insights into process efficiency, compliance rates, and quality indicators, facilitating informed decision-making and a comprehensive assessment of adherence to quality standards and regulations. The results indicated an initial compliance rate of 56.12% concerning ARCSA Resolution 2022-016-AKRG. The Customer Satisfaction Score (CSAT) revealed a 63% overall product acceptance rate, and the defect rate stood at 3.9% of total units. In conclusion, developing the GMP manual, comprising Standard Operating Procedures (SOPs) and Standard Sanitation Operating Procedures (SSOPs) enabled the standardization of processes and improved product quality.