Universidad Católica Boliviana "San Pablo"

MARÍA FERNANDA CABALLERO RIVAS xi project for the company, some of the procedures will be analyzed with the quality assurance committee for its prompt implementation. Finally, control records and indicators were established to improve and increase compliance with the requirements. The improvements will enable the company to comply with S.E.N.A.S.A.G. legislation and qualify for the G.M.P. certification granted by I.B.N.O.R.C.A. For this reason, the strategic management of Saaf S.A. must establish a commitment to provide all the resources responsibly and generate a continuous awareness in their workers and motivate the participation of all personnel belonging to the company for the full compliance of this project. KEYWORDS: Cleaning, disinfection, food additives, good manufacturing practices, hygiene, sanitation standard operating procedures, and food safety.