01958nam a2200205Ia 4500001125800000002005101258008003701309010001101346530002201357650001801379650004201397650003901439650003501478650004701513650002601560700004601586700003801632700004701670700003501717IA_Resultando de manera positiva la factibilidad económica del proyecto para su propuesta e instalación, innovando en la parte tecnológica y de inocuidad.   Bread is a food that is present in the daily diet of Mexicans; by tradition, culture, gastronomy and cost, this has meant that Mexico is a country with the highest variety in presentation and flavors, having more than 1,000 types of sweet and savory bread. In this paper, the feasibility of a business plan was determined and a Good Manufacturing Practices Manual was designed in the state of Oaxaca, Mexico, in the municipality of Santa Maria Huazolotitlán. According to the methodology used, it is a viable option to establish a semi mechanized bakery, due the high demand of the product and the purchasing power population. To design the Good Manufacturing Practices (GMP) manual, environment data, available services, infrastructure, equipment, raw materials and maintenance were used. The program design was developed under the guidelines suggested by the Codex Alimentarius, the International HACCP Alliance and SENASICA and SSA regulations. Resulting in a positive way the economic feasibility of the project proposal and installation, innovating in the technological and safety parts.ESTUDIO DE FACTIBILIDAD Y BUENAS PRACTICAS DE MANU220117s    xx            000 0 und d  a180426  aDisponible en PDF  aBaked goods    aBuenas prácticas de fabricación   0aEntrepreneurshipzMéxicozOaxaca  aGood manufacturing practices   0aIniciativa empresarialzMéxicozOaxaca    aProductos horneados    aBuendía González, Ma. Ofelia, asesor   aLópez Bautista, Vicente, asesor  aLópez Díaz, Cirenia Magdalena, coaut. 1 aMartínez Mosqueda, Francisco