Evaluación de un sistema de calidad HACCP con el fin de conseguir la inocuidad en línea de camarón congelado en PUERTOMAR S.A.
The objective of this research was to evaluate a “HACCP” quality system to achieve online safety of frozen shrimp in the company “PUERTOMAR S.A.” located at km 8 1⁄2 of the Manta-Rocafuerte Road. A diagnosis of the initial situation of the company was carried out by applying a checklist on complianc...
Saved in:
| Main Author: | |
|---|---|
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2024
|
| Subjects: | |
| Online Access: | http://repositorio.espam.edu.ec/handle/42000/2560 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag | Summary: | The objective of this research was to evaluate a “HACCP” quality system to achieve online safety of frozen shrimp in the company “PUERTOMAR S.A.” located at km 8 1⁄2 of the Manta-Rocafuerte Road. A diagnosis of the initial situation of the company was carried out by applying a checklist on compliance with the prerequisites (BPM), a comprehensive HACCP audit, and an interview directed at the manager in charge of the shrimp process, determining global compliance of prerequisites of 82.03%. The lack of evidence and documentation of the HACCP system and the most common problems and challenges faced by the company include variability in the quality of raw shrimp received and efficient management of processing times. The HACCP system was implemented based on the BRCGS V9 regulations, and the stages of raw material reception and labeling and mastering were defined as critical control points, establishing the corresponding control limits and corrective measures to ensure the safety of the product. In addition, microbiological analyses were carried out on frozen raw shrimp before and after implementing the HACCP system. The results did not have statistically significant differences and indicated that the product met the requirements of NTE INEN 456:2013. |
|---|