Propuesta de plan HACCP (Análisis de peligros y puntos críticos de control) en la línea de producción de agua embotellada para el fortalecimiento de la Inocuidad Alimentaria.

Abstract

Abstract: This project developed the Hazard Analysis and Critical Control Point (HACCP) Plan for a beverage industry, through a direct approach that facilitated the technical assessment of its processes and the aplication of international guidelines to its operations. The systematization of food safety control processes was achieved based on Codex Alimentarius guidelines, identifying physical, chemical and biological hazard in the production process and raw materials. Through a rigorous matrix, five Critical Control Points, CPPs, were stablished: reverse osmosis, ozonation, UV exposure, pressure washing and capping. The project concludes with the definitation of critical limits validated by scientific methods and applicable literature, alongside monitoring procedures to ensure compliance with applicable national and international regulations. This system optimizes proess management and provides a foundation for international certifications, strengthening customer trust through a verifiable HACCP Plan and documentary structure.