000			02133nam a2200241Ia 4500
001			IA_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.
002			ESTUDIO DE FACTIBILIDAD Y BUENAS PRACTICAS DE MANU
008			220117s xx 000 0 und d
010			_a180426
530			_aDisponible en PDF
650			_aBaked goods _9149794
650			_aBuenas prácticas de fabricación _9148349
650		0	_aEntrepreneurship _zMéxico _zOaxaca _9149795
650			_aGood manufacturing practices _9148471
650		0	_aIniciativa empresarial _zMéxico _zOaxaca _9149796
650			_aProductos horneados _9149328
700			_aBuendía González, Ma. Ofelia, asesor _9163654
700			_aLópez Bautista, Vicente, asesor _9163655
700			_aLópez Díaz, Cirenia Magdalena, coaut. _9149797
700	1		_aMartínez Mosqueda, Francisco _9148600
942			_cTESIS H84 2015
999			_c180426 _d180426