IMPLEMENTACIÓN DE BUENAS PRÁCTICAS DE HIGIENE EN EL LABORATORIO DE PROCESOS LÁCTEOS DE LA FACULTAD DE CIENCIAS ZOOTÉCNICAS DE LA UNIVERSIDAD TÉCNCIA DE MANABÍ, CHONE 2013.

Abstract

SUMMARY In milky every product, a common initial process exists, that has like mission to save the interruption that presents the entrance of milk, so that the elaboration can follow a continuous and uniform march. As it is of knowledge the milk of cow is the most abundant one and of greater consumption in the world, originating in exploitations cattle raisers; and according to the code of health in the Equator milk is the fresh and integral product secreted of the glands mammalian of the milking complete of the healthy animals, well fed and in rest without addition neither any subtraction, exempt of colostrum. The milk, is utilized for different industrial processes; and in the legal thing complies with the characteristic physical-chemistry and microbiologic established by the law. Even thus by the great number of microorganisms that can be developed in the milk, fundamentally when is degraded the lactose to acid lactic, is presented the alteration, due to that this food possesses a very weak natural protection and lasts for short time, is for such motive that is recommended that inside the Laboratory of Milky Processes, of the Faculty of Sciences Zootécnicas, Technical University of Manabí, Chone; Good Practices of Hygiene exist, so that themselves not objections in the industrial processes be presented that They carry out inside the Laboratory of Milky. The Good Practices of Hygiene is one of the necessary requirements to guarantee the harmlessness of the food. The hygiene of the food covers them measured necessary to guarantee the quality and aptitude of the same in all the phases of the chain nutritious. It is the base for the prevention of the illnesses transmitted by food, and to minimize types of contamination. The students should be conscious of the importance to know the Good Practices of Hygiene; identifies and verifies the quality of the milk as the problems that the same present, to the moment of to be utilized in each one of the processes. Key words: Milk, Good Practices of Hygiene, Laboratory, Quality, Food.