Diseño de un sistema de análisis de peligros y puntos críticos de control (APPCC) para el aseguramiento de la inocuidad de los productos elaborados en la industria de productos lácteos SOPRAB

Abstract

In the present study the design of a Hazard Analysis and Critical Control Points System for a dairy industry was applied, the requirements of the international standard ISO 22000: 2005 were applied, the analysis of hazards was performed for surfaces in contact, raw materials and processing stages of delicacy, yogur, condensed milk, fresh cheese and mozzarella cheese. Biological hazards (Salmonella, S. aureus, Listeria monocytogenes and Escherichia coli) originating from raw or manipulative, physical (metal residues: screws or nuts) from production equipment, and chemicals (presence of antibiotics in Raw milk and undeclared food allergen), which were systematically analyzed and control measures were established to eliminate or reduce them to acceptable levels such as thermal processes (pasteurization or concentration), physical processes (filtration), control processes and rapid analysis methods for the detection of antibiotics, each control measure contains critical limits, operational limits, a monitoring system, corrective measures and verification system. The designed HACCP system contains scientific support in national and international requirements and studies carried out by regulators.