Universidad Católica Boliviana "San Pablo"

XV Chapter II presents the "Theoretical Framework" in which the Codex Alimentarius, the Code of Practices - General Principles of Food Hygiene, Good Manufacturing Practices, Bolivian Standards regarding Good Manufacturing Practices (GMP) and Procedures are described. Standardized Sanitation Operations (POES). Chapter III "Characterization of the company" describes commercial, administrative and productive aspects of the company. In Chapter IV "Diagnosis of prerequisites (BPM and POES)" a general diagnosis of the company is shown taking into account the 10 aspects of the BPM 1) Infrastructure 2) Raw materials and inputs 3) Processes 4) Equipment and utensils 5) Staff 6) Finished product 7) Services 8) Waste management 9) Pest control 10) Transportation In addition to the POES following a methodology based on observation and familiarization with the production process, the review of documents and the comparison of the process that the company manages with processes regulated by specialized regulations in the field, an analysis based on a checklist prepared based on the Codex Alimentarius - Food Hygiene - Basic Texts - Second Edition, to evaluate the BPM' and conclusions that describe the general shortcomings detected. The results of this chapter are the shortcomings of the stuffing company "El Hage la Cabaña" that are described for each of the aspects of the BPM based on which the proposal has been made in chapter IV. Chapter V "Proposal for the implementation of the prerequisites (BPM and POES)", details the improvement proposal based on the results obtained from the diagnosis. made in chapter IV.