Implementación del sistema de análisis de peligros y control de puntos críticos (haccp) para asegurar la inocuidad en el procesamiento de quinua perlada de la Empresa Agroindustrial Estanislao del Chimú s.a.c
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Date
2019-05
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
Calidad, envasado, HACCP
Description
The company AGROINDUSTRIAL ESTANISLAO DEL CHIMÚ SAC, dedicated to the processing of quinoa, presents possible risks of chemical, physical and microbiological contamination exposing itself to not achieving a safe process, therefore the Hazard Analysis and Critical Control Point (HACCP) plan was elaborated that will control the processing of pearly quinoa, identifying Critical Control Points (PCC) and contamination factors.
The use of operating instructions or operational procedures that have to do with the prevention and control of the occurrence of pollution hazards and standardized sanitation operational procedures that are covered by Good Manufacturing Practices (GMP) will allow the objective of ensuring the Safety of quinoa produced by the company ESTANISLAO DEL CHIMÚ SAC
The main basis of the HACCP Plan is the programs of good hygiene practices, in accordance with the general principles of Codex, as well as the training and supervision must be firmly established and fully operational. The HACCP plan consists of seven principles which ensure a safe and quality process.
The situational diagnosis of the innocuousness in the pearl quinoa process of the company Agroindustrial Estanislao del Chimú S.A.C. finding that the company has 85% of the BPM requirements; In the development and implementation of the Hazard Analysis and Critical Control Point System (HACCP) in the pearl quinoa process, the HACCP Manual - Hazard Analysis and Preventive Measures in each of the operations involved was conducted; the impact of the implementation of the hazard analysis and control of critical points (HACCP) system in the assurance of innocuousness in the processing of pearly quinoa was evaluated, the comparison of the results before and after the implementation was obtained, considering the compliance with HACCP prerequisites from 20% a 100%.
Keywords
Calidad, envasado, HACCP