Aplicación de un manual para el análisis de peligros y puntos críticos de control " HACCP " bajo ej enfoque de la norma ISO 22000: 2015 en la empresa láctea PASTOLAC.

The HACCP is a systematic, preventive method that ensures the safety of food allowing to identify, evaluate and control the associated hazards in the process in order to classify them according to their chemical, physical and biological nature. To this end, it applies control measures in the phases or stages where the danger occurs, with the aim of producing safe food products that do not cause any harm to the health of the consumer. The present investigation was developed in the company “Pastolac” located in the Pastocalle Parish, which is dedicated to the elaboration of dairy products such as: Cheese, Ice Cream and Yogurt. The processes present possible risks of chemical, physical and biological contamination exposing them to an unsafety process, for this reason, a manual for Hazard Analysis and Critical Control Points was prepared for the elaboration of the products within the company, it should be considered that the reception and the warehouse of the raw material are important to avoid the appearance of critical control points PCC's. The HACCP system is based on prerequisites such as Good Manufacturing Practices (GMP), which the company has a previous study. In addition, it explains how the HACCP design was developed for the production lines of the different products, detailing the risk analysis carried out, the critical control points that were identified, the monitoring system, control and the corrective actions that were implemented before that a critical point goes out of control, as well as verification procedures and the system of records.

• Κύριος συγγραφέας: Chicaiza Lagla, José Leonardo Rubio Faz, Luis Patricio (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2019
• Θέματα: Ingeniería Industrial; HACCP; Inocuidad; Análisis
• Διαθέσιμο Online: http://repositorio.utc.edu.ec/handle/27000/5473