Propuesta de Plan HACCP en línea de producción de queso fresco y mantecoso para la Planta Piloto Agroindustrial de la UNTRM-A

Content Provider	Semantic Scholar
Author	Tauma, Bach. Richard Silva
Copyright Year	2015
Abstract	In this thesis basics of system quality assurance HACCP (Hazard Analysis and Critica! Control Points), and a research detailed in the PPA (Pilot Plant Agroindustrial) of UNTRMA (National University Toribio Rodríguez Mendoza presentedAmazon), on the production of fresh and buttery cheese to ensure their safety. the critica! control points were determined by applying the steps and principies of the HACCP plan, developed with the respective methodology for quality assurance of products. Found in the Regulations on Supervision and Control of Food and Beverage (DS No. 007-98-SA) and the Sanitary Regulation for the Implementation of HACCP System in the Food and Beverage Manufacturing (RM No. 4492006 1 MINSA). The development of this work allowed the identification, systematically, microbiological, chemical, physical hazards and overall quality along the entire production chain; allowing to establish preventive controls, under criteria to ensure safety, and criticallimits for each CCP from the monitoring, corrective actions, verification procedures and records. After applying the procedures, it is expected to improve food safety by helping to prevent microbiological or any other dangers threatening the health of consumers, which set a very specific purpose that has to do with the health of the population . Also the manual Good Manufacturing Practices (GMP), and hygiene and sanitation program (H & S) where these fundamental pillars for implementing the HACCP plan are further presented.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://repositorio.untrm.edu.pe/bitstream/handle/UNTRM/714/FIA_181.pdf?isAllowed=y&sequence=1
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article