Universidad Católica Boliviana "San Pablo"

EVELIN ROCIO GUZMAN VILLARROEL 15 SUMMARY Food safety is very important in the realization of products in the food industry, as Tejedor, a researcher at the Technological University of Panama says; "it is understood as the guarantee that the food does not cause harm or damage to those who ingest it"(Tejedor, 2014). Therefore, it is considered very important for companies to have food safety in production systems that guarantee consumer safety, business continuity, and processes. This project aims to increase compliance with food safety conditions of the beer and malt company. to do this, first, a diagnosis of the company was made through a checklist based on the standard NB/324:2013 of Good Manufacturing Practices (GMP) and results of internal audits of GMP to see the status of compliance with the requirements of the standard, then an Ishikawa diagram was made to detect the causes of non-compliance in GMP, and from these causes, a 5 whys analysis was performed to detect the root causes of the problem. With the non-compliances detected utilizing the checklist and the root causes, improvement proposals were made regarding the general requirements of the establishment, hygiene requirements of the establishment, sanitary and hygiene requirements of the personnel, other quality requirements (evaluation of suppliers), and hygiene requirements in the processing for the company, giving a total of 18 proposals. 12 proposals were implemented and 6 are in progress for implementation. A plan for the proposals was also drawn up, establishing the time frame and those responsible for support. For implementation costs, proposals requiring investment were considered and a total monthly project cost of US$807.35 was determined (considering deferred assets and operating expenses) and an investment in fixed assets of US$884,516.82 is required. Finally, it is recommended to implement the proposals not yet implemented, and with the increase in food safety conditions, it is recommended to implement the Hazard Analysis and Critical Control Point system. Key Words: GMP, cleaning and disinfection, checklist, root causes, food safety, safety conditions.