Implementation Strategies Of Good Manufacturing Practices And Safety Of Dairy Products In Tamalameque, Cesar
DOI:
https://doi.org/10.24054/limentech.v23i2.4488Keywords:
Good Manufacturing Practices, quality, infrastructure, safety, dairy productsAbstract
Food production worldwide is regulated by specific standards designed to guarantee safe and hygienic products for consumers. This article analyzes the implementation of Good Manufacturing Practices (GMP) in dairy production in the municipality of Tamalameque, Cesar. A mixed-methods approach was applied: qualitative, to identify producers’ educational level, willingness to learn, and processing conditions; and quantitative, through surveys, checklists, and pre- and post-training evaluations. The study population consisted of 27 producers, from which a purposive sample participated in technical assistance and training workshops based on Resolution 2674 of 2013 and Decree 3075 of 1997. The results show a high willingness to participate in training (93%), although only 11% were initially familiar with GMP and just 7% applied them. After the training process, GMP implementation increased by 44%. It was also found that 81% of producers carried out dairy processing at home under inadequate infrastructure, representing a risk to food safety. However, the training significantly improved hygiene and processing conditions, as reflected in the final evaluations. In conclusion, the adoption of GMP, combined with pedagogical strategies adapted to the producers’ educational level, strengthens the quality and safety of dairy products, improves profitability, and expands access to local and regional markets, thereby contributing to the municipality’s economy.
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