Diseño e implementación del Sistema HACCP para la línea de pechuga desmechada enlatada
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Date
2007
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction.The current market of prepared meals
make a great emphasis on offering products the
consumers really like, and this requires the development
of systems that provide nutritional quality
and innocuity. In some countries, especially those
in which the concept of housewife disappears, the
number of prepared meals and processed foods
from chicken is remarkable. Among them, chicken
meat is an excellent nutritional source from the technical
point of view due to its characteristics of production,
and also from the nutritional physiology. Objective.
To determine perils, PCC, LC and prevention
measurements in the production line of
smashed chicken breast available in cans. Materials
and methods. A descriptive study of a typical case
in canned smashed chicken breast was made, and
each stage of the section was submitted to study
and the seven principles of the HACCP system were
applied. Results. Three critical points of control (PCC
in Spanish) were determined for the stages of reception
of raw material, sealing and thermal treatment.
Critical limits for the PCC were established,
and also the corrective measurements and the
monitoring system for those PCCs. Conclusion.
The documentation process and the start of the
HACCP plan, helps the enterprise to improve the
technological aspects that accurate the quality of the product and, at the same time, establish the trust
required between producer and consumer. Besides, it
improves the other products from the enterprise.
Description
Keywords
Sistema de análisis de peligros y puntos críticos de control (HACCP), Corporación Universitaria Lasallista, Puntos críticos de control (PCC), Alimentos - Producción, Alimentos preparados, Procesamiento de alimentos, Carne de pollo