Elaboración de un plan de inocuidad alimentaria HACCP para la línea de producción de helados en la planta 227

Abstract

Abstract: The present degree project aimed to establish a food safety plan based on the HACCP system (Hazard Analysis and Critical Control Points) for the ice cream production line of plant 227. This approach allows the identification, evaluation, and control of significant hazards that may compromise food safety, considering that ice cream is a high-risk product due to its direct consumption and acceptance among vulnerable groups. The methodology used was qualitative and bibliographic, which allowed for the analysis and identification of key aspects for the implementation of the HACCP system in production plant 227, in accordance with the guidelines established by the Codex Alimentarius. The process included the formation of the HACCP team, identification of significant hazards, determination of Control Points (CP) or Critical Control Points (CCP), and the application of corrective and verification measures. As a result, the implementation of the HACCP food safety plan helped strengthen Good Manufacturing Practices (GMP), ensuring the food safety of the products produced, increasing consumer confidence, and improving the company s competitiveness in the market.