Elaboración de manual para la aplicación de buenas prácticas de manufacturación en el área de producción en la empresa de catering El Circo Gastronómico

Abstract

This thesis intended to create a manual for the application of Good Manufacture Practices (GMP) in the catering company called “The Gastronomic Circus” for the preparation of food that is harmless and ready consumption. This work is composed for four chapters. They include the diagnosis of the current situation of the company, the strategic planning, a value chain that points out the main business processes, and a theoretical framework that supports the importance of a manual of implementation of Good Manufacture Practice and its application, based on established concepts. The development of the aforementioned manual contains a brief introduction that explains the reason why is important to count on GMP in a food-preparing enterprise, indicating objectives, advantages, the responsible people for the different activities, and all the necessary instructions to carry out the manual with the help of different formats of GMP, HACCP, POES and traceability. Conclusions and recommendations are finally presented for a better use of the generated manual.