Elaboración de un Manual de Buenas Prácticas de Manufactura para la fábrica de quesos La Guadalupana ubicada en la comunidad de Huayrapungo en el cantón Cañar provincia de Cañar

Abstract

This study involves conducting an audit for an artisanal cheese factory, "La Guadalupana," which aims to enhance the quality and safety of its products. The objective of this study was to design a Good Manufacturing Practices (GMP) Manual. To achieve this, the official checklist issued by ARCSA through document ARCSA-DE-067-2015-GGG and interviews with plant personnel were utilized. This approach enabled the collection of information regarding the background, the processes involved in cheese production, and Standard Operating Procedures (SOPs). The methodology of this study was both qualitative and quantitative, allowing for an assessment of the plant's average compliance with GMP parameters, which was found to be at an acceptable level of 54%. Consequently, it was necessary to create the Manual with improvement proposals for the short, medium, and long term. This document was shared with the factory personnel and the interested community.