Bpm (Buenas Practicas

De Manufactura)
Ing De Alimentos
Microbiología De Alimentos
Brenda Godoy
Stella Parra
Yibran Peña
Jhonatan Montenegro
Universidad De La Amazonia
Florencia-Caqueta
2018
 Introducción

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 Definición de inocuidad de los
alimentos

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 ¿Qué es Bpm?

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 Buenas practicas de manufactura

Producción
primaria
distribución
manipulaci
ón

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Transporte
Bpm https://www.google.com/search?biw=1366&bih=608&tbm=isch&sa=1&ei=iFDiW7GEB8
Preparación SszwLLzoioBQ&q=preparacion+de+alimentos+gif&oq=preparacion+de+alimentos+gif&
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Almacena
miento
Envasado Elaboración

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 Tipos de contaminación
en los alimentos
PELIGROS MICROBIANOS
• MICROBIOLÓGICOS:
• BACTERIAS
• VIRUS
• HONGOS
• PARÁSITOS
• LEVADURAS

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 Tipo de contaminación
en los alimentos
1) PELIGROS QUÍMICOS:
• MICO TOXINA
• TOXINAS DE MARISCOS
2) ADITIVOS ALIMENTARIOS:
• COLORANTES
• CONSERVANTES
https://www.google.com/search?biw=1366&bih=608&tbm=isch&sa=1&ei=i
1LiW-

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• METALES TÓXICOS 4ASpplrIM:

• AGENTES DE LIMPIEZA https://www.google.com/search?biw=1366&bih=6

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 Tipos de contaminación en los
alimentos

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Tipos de contaminación

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 Etas

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 Dos Factores de las Etas

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 Implementación de las Bpm

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 Bpm: instalaciones

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Bpm: higiene personal

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Un buen lavado de manos

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Bpm: materia prima

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