Propuesta de un sistema HACCP en el proceso de desposte de cerdos para una empresa comercializadora de carne de cerdo (Districerdos Filetto)

Abstract

The concern about prioritizing the consumer welfare and raising competitiveness level has been the engine that drives the creation and application of new systems and food handling methods, in this way the present work is focused in the implementation of the HACCP system under the guidelines of Degree 60 of 2002, in order of identify the critical points and correct bad manufacturing practices in food that are a trigger for the proliferation of microorganisms such as viruses and various pathogens that are a risk for consumer health. The focus of this research is a mixed type in which qualitative and quantitative elements are taken into account with the use of tools that allows diagnosis and identification of the percentage of company compliance through a previous evaluation using inspection factors of Degree 1500 of 2007, obtaining an initial diagnosis that points out the non-conformities. In order to fulfil the present objectives in this project degree is implemented the necessary documentation that allows recording and control of each activity giving opportunity to continue identifying possible risks or critical control points as well the continuous system maintenance, applying preventive and corrective giving guarantee that it works with the best manufacturing practices making possible high level of competitiveness where incentives to produce in security quality of the final consumers.