Universidad Católica Boliviana "San Pablo"

XIV SYNTHESIS OF THE DEGREE PROJECT This degree project proposes the design of Good Manufacturing Practices and Sanitation Standardized Operational Procedures for the company "El Hage la Cabaña". When you buy some food, you seek not only to satisfy our nutritional needs, but also to eat a pleasant food and, of course, that does not represent a risk to our health. Unfortunately, at some point, everyone has been a victim of poisoning caused by E.T.A. El Hage la Cabaña, which is dedicated to the elaboration of products derived from meat, since this is a high-risk item, it is important that it comply with hygiene and food safety regulations. Failure to comply with these standards puts the safety and innocuousness of finished products at risk. The lack of a self-control system also generates losses due to non-innocuous and defective products. That is why the need arises to develop Good Manufacturing Practices and Sanitation Standard Operating Procedures for permanent and continuous improvement within the company, which can guarantee food safety and security to its customers. Which were developed based on the Codex Alimentarius - Food Hygiene - Basic Texts - Second Edition. The increase in risks caused by chemical residues from different sources and the appearance of emerging bacteria as a result of the technological development of agro-industry and the conditions of an open market have led to the application of systems that minimize such risks, such as Good Manufacturing Practices. This role has been so important that its preparation, distribution and sale have inspired numerous regulations aimed at ensuring that sausages and other meat products are safe and healthy. The vast experience accumulated over time is currently translated into Good Manufacturing Practices, a set of specific and easy-to-follow procedures that not only make it possible to produce healthy products, but also constitute the basic guarantee for increasing the quality of sausages, and an essential condition for achieving successful business results. The project is composed of 6 chapters in which: The first chapter "Introduction and Objectives" presents a brief description of the stuffing company "El Hage la Cabaña", also contains the formulation of the problem, justification, objectives, scope, and the methodology to be used which is based on the specific objectives raised.