Resumo

RAMIREZ SABOGAL, Liliana Patricia. Design and implementation of the HACCP system for the line of smashed chicken breast. Rev. Lasallista Investig. [online]. 2007, vol.4, n.1, pp.27-34. ISSN 1794-4449.

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.

Palavras-chave : HACCP; Risks; Critical point of control; Critical limit; Prevention measurements; Innocuity.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )