Diseño de un plan APPCC para la producción de queso fresco en la microempresa lácteos San Isidro S.A.

The objective of the research was to design a Hazard Analysis and Critical Control Point (HACCP) plan for the continuous improvement in the production of fresh cheese in the micro dairy Lácteos San Isidro SA, where the principles of the HACCP for the Hazards Identification and Critical Control Points (CCP) in the production process of fresh cheese were sustained. It was considered as study variables the safety and continuous improvement of fresh cheese; as methods were applied descriptive, bibliographic, laboratory where techniques such as checklist of Good Manufacturing Practices, microbiological analysis (NTE INEN 1528); for the design of the HACCP plan, the tools of risk probability level (NPR) and the decision tree were used to identify CCP and establish improvements of process. The work consists of three phases; in the first one it was evidenced by a situational diagnosis that the microenterprise complies with 59% of Good Manufacturing Practices (GMP), the microbiological results of the fresh cheese allowed to show that in five parameters evaluated there is evidence of absence of Salmonella and Listeria, and it is evidenced presence of E. coli, Staphylococcus aureus, and mesophilic aerobes exceeds the maximum level allowed by the standard. The second; in this, BPM manuals were developed and socialized, the product development diagram was also developed and verified in situ. Based on the foregoing, the third phase, which is the design of the HACCP plan, is executed.

• Автор: Cuadros Vera, Jaritza Monserrate (author)
• Інші автори: Forty Vera, Jalimber Fernando (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2019
• Предмети: Inocuidad; Calidad; ETA; BPM; PCC; Queso fresco
• Онлайн доступ: http://repositorio.espam.edu.ec/handle/42000/1181