Diseño de Medidor de Control en el Proceso de Producción de una Planta de Panificación y Repostería

  • Sánchez-Vásquez Viviana Universidad Técnica de Babahoyo, Ecuador
  • Caicedo-Camposano Oscar Universidad Técnica de Babahoyo, Ecuador
  • Mora-Castro Oscar Universidad Técnica de Babahoyo, Ecuador
  • Espinoza-Espinoza Fernando Universidad Técnica de Babahoyo, Ecuador
  • Tandazo-Garcés Juan Universidad Técnica de Babahoyo, Ecuador
  • Decker-Campuzano Fernando Universidad Agraria del Ecuador

Abstract

The following work was carried out in a baking and confectionery plant, in order to guarantee the quality of the products by optimizing the processes in these facilities, for which the principles set out in the Regulation of Good Practices for Processed Foods were taken into consideration. It´s desired to obtain products with food quality to provide healthy and safe food. For this, we take as a basis the regulations of Good Manufacturing Practices (GMP). This is how a study was conducted where proposals for key procedures and instructions were raised and executed to identify critical control points for improvement, followed by the implementation of Good Manufacturing Practices in a Bakery line. Good Manufacturing Practices are the sanitary foundation under which any company related to the processing and handling of food must operate, ensuring that the simplest of operations throughout the process of manufacturing a food product, is carried out under conditions that contribute to the assurance of the quality, hygiene and safety of the product. The GMP is in itself a system of quality control and safety through the elimination and / or reduction of contamination risks of a product.

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Published
2018-08-31
How to Cite
Viviana, S.-V., Oscar, C.-C., Oscar, M.-C., Fernando, E.-E., Juan, T.-G., & Fernando, D.-C. (2018). Diseño de Medidor de Control en el Proceso de Producción de una Planta de Panificación y Repostería. European Scientific Journal, ESJ, 14(23), 155. https://doi.org/10.19044/esj.2018.v14n23p155