Diseño y desarrollo de buenas prácticas de manufactura (BPM) para queso fresco en Productos Lácteos San Carlos, Quimiag

Abstract

The research is to Design and Develop Good Manufacturing Practices (GMP) for fresh cheese in San Carlos Químiag Dairy products. Through scientific method starting from initial diagnosis: verification guide according to the regulations of Good Manufacturing Practices for processed foods, Ecuador; qualification criteria: Satisfactory Compliance (CS) meets 100%, partial compliance (CP) more than 50%, non-compliance (NC) less than 50%; proposals for design and development of the 5S, Standard Operating Procedures (SOP), Standard Operating Procedures for Sanitation (SOP) and Good Manufacturing Practices (GMP) and final diagnosis. The results were satisfactory in the development of the 5S, SOPs and SSOPs for each area, with emphasis on Quality Control of the finished product and verification of the improvement before and after the application of immediate corrective actions (ICA). Good manufacturing practices (GMP) showed an improvement of 62% compliance, the initial diagnosis revealed 9% and at the end the Company obtained 71%. It was concluded that there was a significant improvement in the Company, with the personnel and production operations areas being the areas where the improvements were best observed, with satisfactory compliance percentages of 94% and 77%. Reflecting the quality and safety of the final product (fresh cheese), its parameters meet the requirements established in NTE INEN 1528:2012. It is recommended that Lácteos San Carlos's personnel receive ongoing training on quality systems to continue assuring consumers that the final product (queso fresco) is of good quality.