02100nam a2200229Ia 4500001125800000002005101258008003701309010001101346530002201357650002601379650005001405650004701455650004301502650005501545650003401600700005401634700004601688700005501734700004301789942001901832999001901851IA_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  9149794  aBuenas prácticas de fabricación  9148349 0aEntrepreneurshipzMéxicozOaxaca9149795  aGood manufacturing practices  9148471 0aIniciativa empresarialzMéxicozOaxaca  9149796  aProductos horneados  9149328  aBuendía González, Ma. Ofelia, asesor 9163654  aLópez Bautista, Vicente, asesor9163655  aLópez Díaz, Cirenia Magdalena, coaut. 91497971 aMartínez Mosqueda, Francisco9148600  cTESIS H84 2015  c180426d180426