Abstract

CHAPARRO, DIANA CAROLINA et al. HACCP STRATEGY IN THE PRODUCTION OF GERMINATED SEEDS. Rev.Bio.Agro [online]. 2009, vol.7, n.1, pp.36-44. ISSN 1692-3561.

The Analysis of Risks and Critical Control points known like ARPCC (HACCP), it is a systematic, preventive method directed to the identification, evaluation and control of the dangers associated with the raw materials, ingredients, processes, marketing and use for the costumer in order to guarantee the innocuousness of the food. This article suggests a strategy ARPCC orientated to guaranteeing the innocuousness of the seeds germinated, based on ARPCC's system. For it the risks was established, biological, chemical and physical), there were identified Critical Points of Control (PCC), critical limits were established, they proposed preventive measures and corrective actions. The implemented methodology was based on the application of seven basic principles established by the Codex Alimentarius; the result was, the design of the strategy and the presentation of the indicated procedure to obtain germinated seeds for the human nourishment totally innocuous.

Keywords : ARPCC; innocuousness; germinated seeds.

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