Propuesta para la implementación de las buenas prácticas de manufactura para la microempresa Bananitos Crunchy
No Thumbnail Available
Date
2022
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
La investigación se realizó en “BANANITOS CRUNCHY” esta microempresa se dedica a la producción y comercialización de productos tradicionales a base de plátanos, camotes, papas y hojuelas de soya, ubicada en el distrito del Porvenir. El objetivo fue realizar una propuesta para la implementación de las Buenas prácticas de Manufactura con el fin de adoptar normas que garanticen un adecuado proceso en la elaboración de alimentos y disminuir los riesgos relacionados con la calidad e inocuidad. La metodología empleada empezó con un diagnóstico inicial mediante la aplicación de Check List en la verificación de los requisitos de BPM, se revisó la documentación interna de la microempresa y se realizaron observaciones in situ, así como también de encuestas, entrevistas, donde se obtuvo un porcentaje de cumplimiento 34%, lo que indica un nivel de cumplimiento “Insuficiente” demostrando que Bananitos Crunchy no puede garantizar la inocuidad de sus productos transmitidas por el mal manejo de los alimentos. Asimismo, se realizó un diagnóstico de la situación actual en la que se encuentra la microempresa frente a la pandemia del COVID-19 la cual dio como resultado de 20%, según la RM 448-2020-MINSA con respecto a la vigilancia, prevención y control, en este aspecto califica como “Insuficiente”, lo que indica el nivel de riesgo de contraer COVID-19 entre los trabajadores. Con los resultados obtenidos se estableció la propuesta de mejora, se realizó capacitaciones y se elaboró un manual de BPM, tomando como guía el reglamento sobre Vigilancia y control sanitario de Alimentos y Bebidas (D.S N°007-98.S.A), La Norma Sanitaria para el Funcionamiento de Restaurantes y Servicios afines RM-822-2018/MINSA-NTS N°142-MINSA/2018/DIGESA, Normas internacionales como Codex Alimentarius principios generales de higiene de los alimentos (CAC/RCP 1-1969), Códigos de Prácticas de higiene y Norma Técnica Sanitaria para los Alimentos Procesados ARCSA-067-2016. En conclusión, la aplicación del presente trabajo permitió aumentar el porcentaje de cumplimiento de los requisitos de BPM en un 70% y un nivel de mejora de 70% frente al control de COVID-19. Es recomendable monitorear constantemente el cumplimiento de BPM para que así pueda garantizar la calidad e inocuidad de su producto procesado.
ABSTRACT The research was carried out in "BANANITOS CRUNCHY" this microenterprise is dedicated to the production and marketing of traditional products based on bananas, sweet potatoes, potatoes and soybean flakes, located in the Porvenir district. The objective was to make a proposal for the implementation of Good Manufacturing Practices in order to adopt standards that guarantee an adequate process in the preparation of food and reduce the risks related to quality and safety. The methodology used began with an initial diagnosis through the application of Check List in the verification of hygiene requirements, the internal documentation of the company was reviewed and on-site observations were made, as well as surveys, interviews, where a compliance percentage 34%, which indicates an "Insufficient" level of compliance, demonstrating that the company cannot guarantee the safety of its products transmitted by poor food handling. Likewise, a diagnosis was made of the current situation in which the microenterprise finds itself in the face of the COVID-19 pandemic, which resulted in 20% according to RM 448-2020-MINSA with respect to surveillance, prevention and control, in this aspect qualifies as "Insufficient", which indicates the level of risk of contracting COVID-19 among workers. With the results obtained, the improvement proposal was established, training was carried out and a BPM manual was prepared, taking as a guide the regulation on Surveillance and sanitary control of Food and Beverages (DS N ° 007-98.SA), The Sanitary Standard for the Operation of Restaurants and Related Services RM-822-2018/MINSA-NTS N°142-MINSA/2018/DIGESA, International Standards such as Codex Alimentarius general principles of food hygiene (CAC/RCP 1-1969), Codes of Hygiene Practices and Technical Standard Sanitary for Processed Foods ARCSA-067-2016. In conclusion, the application of this work allowed to increase the percentage of compliance with the GMP requirements by 70% and a level of improvement of 70% compared to the control of COVID-19. It is advisable to constantly monitor GMP compliance so that you can guarantee the quality and safety of your processed product.
ABSTRACT The research was carried out in "BANANITOS CRUNCHY" this microenterprise is dedicated to the production and marketing of traditional products based on bananas, sweet potatoes, potatoes and soybean flakes, located in the Porvenir district. The objective was to make a proposal for the implementation of Good Manufacturing Practices in order to adopt standards that guarantee an adequate process in the preparation of food and reduce the risks related to quality and safety. The methodology used began with an initial diagnosis through the application of Check List in the verification of hygiene requirements, the internal documentation of the company was reviewed and on-site observations were made, as well as surveys, interviews, where a compliance percentage 34%, which indicates an "Insufficient" level of compliance, demonstrating that the company cannot guarantee the safety of its products transmitted by poor food handling. Likewise, a diagnosis was made of the current situation in which the microenterprise finds itself in the face of the COVID-19 pandemic, which resulted in 20% according to RM 448-2020-MINSA with respect to surveillance, prevention and control, in this aspect qualifies as "Insufficient", which indicates the level of risk of contracting COVID-19 among workers. With the results obtained, the improvement proposal was established, training was carried out and a BPM manual was prepared, taking as a guide the regulation on Surveillance and sanitary control of Food and Beverages (DS N ° 007-98.SA), The Sanitary Standard for the Operation of Restaurants and Related Services RM-822-2018/MINSA-NTS N°142-MINSA/2018/DIGESA, International Standards such as Codex Alimentarius general principles of food hygiene (CAC/RCP 1-1969), Codes of Hygiene Practices and Technical Standard Sanitary for Processed Foods ARCSA-067-2016. In conclusion, the application of this work allowed to increase the percentage of compliance with the GMP requirements by 70% and a level of improvement of 70% compared to the control of COVID-19. It is advisable to constantly monitor GMP compliance so that you can guarantee the quality and safety of your processed product.
Description
Keywords
Buenas Prácticas de Manufactura, Inocuidad, Calidad, Covid -19