HOME > EDICIONES > Año 2004, Volumen 54 - Número 1
Trabajos de Investigación
Diseño de un plan de análisis de peligros y puntos críticos de control (HACCP) para el aseguramiento de la inocuidad de la mortadela elaborada por una empresa de productos cárnicos
Lizet Bou Rached , Norelis Ascanio, Pilar Hernández.
Facultad de Farmacia, Universidad Central de Venezuela, Caracas, Inacor S.A., Carrizal, Edo Miranda, Venezuela.
|
SUMMARY
Design of a Hazard Analysis and Critical Control Points (HACCP) Plan to assure the safety of a bologna product produced by a meat processing plant
The Hazard Analysis and Critical Control Point (HACCP) is a systematic integral program used to identify and estimate the hazards (microbiological, chemical and physical) and the risks generated during the primary production, processing, storage, distribution, expense and consumption of foods. To establish a program of HACCP has advantages, being some of them: to emphasize more in the prevention than in the detection, to diminish the costs, to minimize the risk of manufacturing faulty products, to allow bigger trust to the management, to strengthen the national and international competitiveness, among others. The present work is a proposal based on the design of an HACCP program to guarantee the safety of the Bologna Special Type elaborated by a meat products industry, through the determination of hazards (microbiological, chemical or physical), the identification of critical control points (CCP), the establishment of critical limits, plan corrective actions and the establishment of documentation and verification procedures. The used methodology was based in the application of the seven basic principles settled down by the Codex Alimentarius, obtaining the design of this program. In view of the fact that recently the meat products are linked with pathogens like E. coli O157:H7 and Listeria monocytogenes, these were contemplated as microbiological hazard for the establishment of the HACCP plan whose application will guarantee the obtaining of a safe product.
Key words: HACCP, safety , meat products, bologna.
Recibido: 29/05/2003
Aceptado: 20/01/2004
 |
PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
Urbanización Santa María, primera transversal, No. 417-214, Planta Alta
Tele-Fax: (+58-212) 283.8618
E-mail info@alanrevista.org
Código Postal: 1070
Caracas - Venezuela |
|
|
Ir al principio