Diseño y propuesta de un sistema de buenas prácticas de manufactura (BPM) para la empresa procesadora de cárnicos y embutidos: PROJASA, en la ciudad de Cuenca, año 2022

Abstract

Background: This research project has focused on designing a Good Manufacturing Practices (GMP) system for the meat and sausage processing company “PROJASA”. In the field of nutrition and health, one of the concerns regarding the production of meat and sausages is the risk of contamination of food with physical, chemical and biological hazards that may exist during the PRODUCTION CHAIN (reception, storage, production, packaging, distribution and marketing), since this directly influences food safety and consequently the food safety of the population (1) (2).Objectives: The main objective of this project is to design a Good Manufacturing Practices (GMP) system based on the current Ecuadorian regulation NSTU -ARCSA-DE-067-2015-GGG, for the meat and sausage processing company “PROJASA”. Methods: The research is based on a descriptive-qualitative model, for the diagnosis of GMP compliance in the processing plant, the inductive method was useful for the analysis of the diagnosis, the Pareto diagram served for the prioritization of non-compliance indicators. The bibliographic and field research allowed establishing the design of the proposal based on the plant’s current needs. Results: During the diagnostic phase, 47% of global non-compliance was observed, while in the design phase a GMP Manual, a Sanitation Operating Procedures Manual (SSOP), personnel training and an estimate of implementation costs were developed based on the established technical proposal.