Implementación del sistema HACCP en el proceso de elaboración del queso fresco en el taller de lácteos de la ESPAM MFL
Hazard analysis and critical control points, known by its acronym as HACCP is a systematic preventive method oriented to the identification, evaluation and control of hazards associated with raw materials, ingredients, processes, commercialization and use by consumers in order to guarantee the safet...
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2019
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| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/1128 |
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添加標簽 | 總結: | Hazard analysis and critical control points, known by its acronym as HACCP is a systematic preventive method oriented to the identification, evaluation and control of hazards associated with raw materials, ingredients, processes, commercialization and use by consumers in order to guarantee the safety of a product. The objective of this study was to evaluate the implementation of a HACCP system in the process of making fresh cheese in the dairy process workshops of the ESPAM “MFL” for quality improvement. The methodology used in the implementation of this system is based on the principles that HACCP comprises. In the preliminary analysis, technical data collection sheets were designed that allowed the evaluation of the entire production chain from the origin of the milk to the storage of the product, which could demonstrate the shortcomings, the CCP (Critical control points) and take the corrective and preventive measures applicable according to the HACCP system. The differences between before and after the implantation of the system were demonstrated by laboratory analysis and statistical tests, showing favorable results in the final product, as well as in the process to obtain it. |
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