Evaluación del cumplimiento de requisitos BPM en empresas productoras de Queso Paipa

Yamile Omaira Puerto-Avendaño; Gloria Elizabeth Grimaldo-León; Miriam Andrea Wilches-Torres

doi:10.15649/2346030X.923

Authors

Yamile Omaira Puerto-Avendaño Universidad de Boyacá - Tunja, Colombia https://orcid.org/0000-0002-1993-2030
Gloria Elizabeth Grimaldo-León Universidad de Boyacá - Tunja, Colombia https://orcid.org/0000-0002-8211-4305
Miriam Andrea Wilches-Torres Universidad de Boyacá - Tunja, Colombia https://orcid.org/0000-0002-7980-2342

DOI:

https://doi.org/10.15649/2346030X.923

Keywords:

paipa cheese, good manufacturing practices, food safety, faood safety management system, food hygiene

Abstract

Paipa Cheese is a distinguished product of the Boyacá department, with a designation of origin granted according to resolution 70802 of 2011 of the SIC, and with great potential in territorial development due to its link with other activities such as tourism and gastronomy. The commercialization of Paipa Cheese in formal markets requires strict compliance with food safety regulations, not only within the legal regulatory framework but also as an indicator of consumer confidence. This is why food safety is ensured through the combined efforts of all stakeholders such as suppliers, consumers and government. In Colombia, the National Institute for Food and Drug Surveillance (INVIMA) is the entity in charge of regulating the standards established by the Ministry of Social Protection in relation to the health requirements that establishments where food is processed must meet. The Good Manufacturing Practices (GMP) contemplated in Resolution 2674 of 2013 for Colombia, stipulate the standards that companies must meet in relation to GMP in the food industry. This research describes the results of the diagnosis made to 10 companies that produce Paipa Cheese linked to ASOQUESOPAIPA, who have participated in projects financed by national and regional entities. As a result of the evaluation, it was possible to show that 90% of the companies comply with BPM, in percentages that range between 74 and 95%; taking into account that the regulations require at least 60% in compliance to obtain the favorable concept to be in operation and market their products. These results contribute to the fact that the products that are manufactured within the plants do not represent any risk to the health of the consumer, guaranteeing the safety of the food.

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