Plan de Prácticas Correctas de Higiene (PCH), para la fabricación de queso en la planta de elaboración de derivados de leche de cabra, Cabralac-CH del cantón Zapotillo, provincia de Loja

Abstract

The development project of corrective hygiene practices (PCH) for artisanal enterprise Cabralac-CH lacteous, which aim is that the owners get the fundamental knowledge in terms of safety to fabricate milk products that due to their nature have a high risk in terms of health. The plan is based on an actual law in Ecuador for companies with artisanal category, which once it will be implemented, it reduces the presence of agents or dangers that can affect the safety of lacteous produced in artisanal enterprise. These dangers have been found during auditing of the cheese making process and the risk analysis, with a result of more than 50% of dissatisfaction according to sanitary lows of the process included practices done by the staff. Considering this background, owners have decided to implement the food safety system, which would reduce costs due to contaminated products, improve personnel practices, implement preventive actions, comply with the sanitary requirements of commercialization, guarantee the health of consumers and maintain their economic activity which traditionally is the source of family income.