Evaluación y diseño de una propuesta de buenas prácticas de manufactura en la línea de procesos para chorizos en la UCSG.

Abstract

Good Manufacturing Practices (GMP) are tools that are needed for the preparation and manipulation of any type of food that is safe for human consumption. The correct use of this tool will help improve the quality of the products. This project consisted of evaluations, surveys and design of a GMP proposal in the line of processes for sausages in the Universidad Católica de Santiago Guayaquil, Technical Faculty for the Development in the Plant of Meat Industries (PIC, spanish initials) The article was based on the collection of information from the work area of the students in the PIC, auditing and pointing out the nonconformities of the process plant as the students in their practices arriving to perceive and correct the nonconformities found throughout the process and the final product, providing feedback and evaluating through slides and surveys the importance of GMP in the career of Agroindustrial Engineering.