Diseño e implementación de un plan de administración ambiental para la quesera artesanal Otilac

Abstract

This project focused on the design and implementation of an Environmental Administration Plan for the “OTILAC” Artisan Cheesemaker located in the Paquibug San Gerardo community, San Andres Parish, Chimborazo Province. The experimental units that were considered in this research work, were made up of samples of liquid and solid waste from the sewage areas of the different areas of the cheese. After performing the baseline survey and the checklist of the productive processes executed in the cheese factory, the results revealed that from the entrance to the plant there are sources of pollution that must be controlled since it produces environmental impacts that cannot be mitigated. The analysis of the wastewater identified high pollution, by comparing the water entering the plant with the outlet water; the pH value at the entrance indicates 7.14 and at the output 4.6725, regarding the COD from 97.25 mg/l, it rises to 21759.5 mg/l, as well as the fecal coliforms that from 13 CFU/100ml are reduced to 0.0003 CFU/100ml. The BOD value, registered a very different behavior to the previous parameters because from 97.5 mg/l is reduced to 52.2975 mg/l. During the training process, it was possible to appreciate that the workers had basic knowledge about manufacturing practices, which is corroborated with the overall matrix rating, -18; however, there are certain critical points that have to be improved to avoid deterioration of the plant, as well as the surrounding environment. The environmental management plan shows that the emphasis is on the human factor since it is the promoter of both positive and negative impacts; therefore, it is recommended to carry out the milk production process taking into account good manufacturing practices and safety principles, to avoid problems that directly affect the health of the consumer, the surrounding flora and fauna and especially the soil in order to fulfil the principle of health care.