Diseño e implementación de un manual de buenas prácticas de manufactura (BPM), para la Empresa Láctea Alpen Swiss S.A.

Abstract

At the agricultural Industrial and Commercial Enterprise ALPEN SWISS S.A. located in the Pichincha province, Quito Canton, Pintag Parish, a design and implementation of a manual of good practices of BPM manufacturing were carried out. As experimental units, the three samples of fresh cheese, mozzarella and milk marmalade representing the main products elaborated in the industry were considered and subjected to the bromatologic analysis and the specific microbiologics before and after applying BPM and POES, to evaluate the efficiency of the implementation and later to be tabulated applying a descriptive statistics. The results show that inside the ALPEN SWISS S.A. plant, previous to the BPM implementation, the 59% of the analyzed criteria were accomplished requiring improvements in the 40,48% of the remaining factors which were not accomplished after the BPM application. The BPM manual applied to the elaboration processes of the ALPEN SWISS plant of dairy products contains the requirements and guidelines applied to the staff and the process components to attain the quality and innocuousness control and security of the processed food. The validity of the BPM implementation with the control of the microbiological parameters was verified where it is considered that for the Recounting of the Enterobacteria, E.Coli, S.Aureus, Salmonella SPP, Listeria SPP, meet the maximum permissible values to accept the food quality, on the basis of the actual INEN norms referring the analyzed products