Propuesta de implementación de un sistema haccp en el área de embutidos de la empresa food packing s.a

Abstract

Abstract: The present work proposes the theoretical and practical aspects for the implementation of the HACCP system in the sausage room Food Packing SA, a plant dedicated to the production of meat derivatives. Currently the plant only has the application of GMP and despite being one of the most modern plants in the country that guarantees food safety, it does not have a preventive HACCP plan that applies the necessary measures to prevent possible risks in its process line. Therefore, this work was developed with the aim of contributing to the improvement of the company's quality management systems.The proposed methodology was descriptive-qualitative, in order to narrate the production processes and identify possible CCPs.The formulation of the HACCP plan proposal was developed in the sausage production line with the help of the decision tree and bibliography, obtaining 3 PCCin the following products: premium and economic Cuenca chorizo, fine herb chorizo, Frankfurt sausage, smoked cutlet,smoked bacon.