El propósito de la investigación consistió en implementar procedimientos estandarizados en el taller de Procesos Cárnicos de la Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López (ESPAM MFL) para controlar la inocuidad de la mortadela especial elaborada en su línea de producción a través de los procedimientos generales BPM (Buenas Prácticas de Manufacturas) y POES (Procedimientos Operativos Estandarizados de Saneamiento), para lo cual se realizó un diagnóstico antes de la implementación y otro posterior para evaluar si la implementación tuvo incidencia o no. El diagnóstico se dio mediante una check list elaborada bajo las condiciones del registro nº 3253 de las BPM, obteniéndose una media inicial de cumplimiento del 57%, para verificar si el producto cumple con los requisitos microbiológicos se recolectaron 5 muestras por periodos (diferentes procesos) antes, y 5 muestras durante y después de la implementación, realizándosele los análisis establecidos en la norma INEN 1340. Los resultados obtenidos demostraron que las áreas de almacenaje, personal y las operaciones de producción fueron las influyentes en la parte microbiológica, encontrándose que la muestra 4 superaba los límites de enterobacterias (1,3x102 UFC/g) producida por una contaminación de olores de camarón encontrados en las áreas de producción. Posterior a la implementación de POES y BPM en la línea procesos de la mortadela se encontró una media de porcentaje de cumplimiento de 81,8% y que las muestras evaluadas microbiológicamente se encontraban en los rangos establecidos, concluyendo que la implementación de los procedimientos generales BPM y POES contribuyen a que la inocuidad esté asegurada durante la elaboración de la mortadela especial. Palabras clave: BPM, inocuidad, mortadela, microbiológico, POES, procedimientos. ABSTRACT The purpose of the research was to implement standardized procedures in the ESPAM MFL Meat Processes workshop to control the harmlessness of the special mortadella elaborated in its production line through the general procedures BPM (Good Manufacturing Practices) and POES (Standardized Sanitation Operating Procedures), for which a diagnosis was carried out before implementation and a subsequent one to assess whether the implementation had an incidence or not. The diagnosis was made through a check list prepared under the conditions of the BPM registry number 3253, obtaining an initial average compliance of 57%, to verify if the product meets the microbiological requirements, 5 samples were collected per period (different processes) before, and 5 samples during and after the implementation, carrying out the analyzes established in the INEN 1340 standard. The results obtained showed that the storage areas, personnel and production operations were influential in the microbiological part, finding that the sample 4 exceeded the limits of enterobacteriaceae (1.3x102 CFU / g) produced by a contamination of shrimp odors found in the production areas. After the implementation of POES and BPM in the mortar process line, an average compliance percentage of 81.8% was found and that the samples microbiologically evaluated were in the established ranges, concluding that the implementation of the general BPM procedures and POES contribute to the safety being ensured during the elaboration of the special mortadella. Keywords: BPM, mortadella, microbiological, POES, procedures, safety. Información del manuscrito: Fecha de recepción: 11 de mayo de 2019 Fecha de aceptación: 08 de julio de 2019 Fecha de publicación: 09 de julio de 2019The purpose of the research was to implement standardized procedures in the ESPAM MFL Meat Processes workshop to control the harmlessness of the special mortadella elaborated in its production line through the general procedures BPM (Good Manufacturing Practices) and POES (Standardized Sanitation Operating Procedures), for which a diagnosis was carried out before implementation and a subsequent one to assess whether the implementation had an incidence or not. The diagnosis was made through a check list prepared under the conditions of the BPM registry number 3253, obtaining an initial average compliance of 57%, to verify if the product meets the microbiological requirements, 5 samples were collected per period (different processes) before, and 5 samples during and after the implementation, carrying out the analyzes established in the INEN 1340 standard. The results obtained showed that the storage areas, personnel and production operations were influential in the microbiological part, finding that the sample 4 exceeded the limits of enterobacteriaceae (1.3x102 CFU / g) produced by a contamination of shrimp odors found in the production areas. After the implementation of POES and BPM in the mortar process line, an average compliance percentage of 81.8% was found and that the samples microbiologically evaluated were in the established ranges, concluding that the implementation of the general BPM procedures and POES contribute to the safety being ensured during the elaboration of the special mortadella. Keywords: BPM, mortadella, microbiological, POES, procedures, safety.