Diseño e implementación de un plan de buenas prácticas y POES para turrones en la microempresa de confites El Salinerito

Abstract

At confectionery microcompany “The Salinerito” located at Bolivar province, Riobamba county, Salinas parish, Panzaleo road s/n and Salinerito, designed and implemented the plan of Good Manufacturing Practices (GMP), and Sanitation Standart Operating procedures (SSOP). It applied an initial evaluation to the microcompany, taking as suppot the regulation 3253 GMP, throung which some breaches according to establishet requirements were identified and corrected by the designed and implemented plan, which includes records, instructions, manuals and training. In response to the implementation of the plan, it was possible to reduce the microbial level on surfaces in contact such as: aerobic mesophilic 46 CFU/cm2, total coliforms and faecal coliforms <10 CFU/cm2, which was reduced in mesophitic aerobic <10 CFU/m2 and it determined the absence of total coliforms and faecal coliforms. In the finished product recorded: aerobic mesophilic 666.66 CFU/g, mounds and yeasts 1036 CFU/g, S. aureus <10 CFU/g, total and faecal coliforms <CFu/g. After application of the respective plan, it recorded aerobic mesophilic 100 CFU/g, molds and yeasts <10 CFU/g , S. aureus <10 CFU/g, and absence of total coliforms and faecal. By developing of this research it improved sanitary conditions and consequenty the quality of the finished product, which guarantees the quality and allows providing safe food ford consumers. It recommends to continue implementing and monitoring the plan GMP and SSOP in confectionery microenterprise “The Salinerito”. Keywords: Health, safety and quality.