Bibliographic citations
Delgado, J., (2017). Elaboración del manual de buenas prácticas de manufactura (BPM), para el comedor universitario - Universidad Nacional de San Martín- Tarapoto [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/3086
Delgado, J., Elaboración del manual de buenas prácticas de manufactura (BPM), para el comedor universitario - Universidad Nacional de San Martín- Tarapoto [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2017. http://hdl.handle.net/11458/3086
@misc{renati/1057259,
title = "Elaboración del manual de buenas prácticas de manufactura (BPM), para el comedor universitario - Universidad Nacional de San Martín- Tarapoto",
author = "Delgado Olivares, Joel",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2017"
}
The purpose of this paper is to prepare the Manual of Good Manufacturing Practices (GMP) for the University Dining Room of the National University of San Martín - Tarapoto. Based on these initial results and with the application of Supreme Decree No. 007-1993-SA; Regulation on Surveillance and Sanitary Control of Food and Beverages and the CAC / RCP 1-1969, Rev. 4-2003 of the Codex Alimentarius; Recommended International Code of Practice - General Principles of Food Hygiene of the Codex Alimentarius and Supreme Decree No. 004-2011-AG; Regulation of Agrifood Safety, the BPM manual was prepared. The work began by carrying out a sanitary hygienic diagnosis of the plant with the purpose of knowing the real situation of the dining room in its infrastructure conditions, equipment disposition and the performance of its workers in terms of food safety systems; obtaining a qualification of 45% that is equivalent to the qualification not acceptable, not finding procedures of Good Manufacturing Practices or hygiene.In the dining room of the UNSM-T, the Manual of Good Manufacturing Practices (GMP) was implemented, a Situational diagnosis was made, and all the personnel working in the food and drink preparation center were trained.The training was given to all the personnel that work in the UNSM-T Dining Room. They were trained in the topics of Implementation of Good Manufacturing Practices, having a great reception by management and all its workers.
This item is licensed under a Creative Commons License