Implementación del sistema de análisis de los peligros y los puntos críticos de control (HACCP) para la producción de sirope.

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Title:	Implementación del sistema de análisis de los peligros y los puntos críticos de control (HACCP) para la producción de sirope.
Alternate Title:	Implementation of the hazard analysis and critical control points (HACCP) system for syrup production.
Authors:	Cruz-Pérez, Yailen¹ yailen.cruz@tavc.azcuba.cu, Martínez-Alberich, Luisbey¹, González-Suárez, Erenio²
Source:	Tecnología Química. Sep-Dec2024, Vol. 44 Issue 3, p577-587. 11p.
Subjects:	Food safety, System safety, Decision trees, Flow charts, Product improvement, Syrups
Abstract (English):	The base business unit "Tecnoazucar Villa Clara," belonging to the Tecnoazucar company, has as part of its social object the production of syrups. This product, which has a high demand from the population, is being affected by problems that could compromise its safety. Therefore, the objective of this research focuses on proposing the Hazard Analysis and Critical Control Points (HACCP) system. For its development, a diagnosis of the base business unit was conducted, based on the application of a checklist that meets the requirements established in the NC ISO 22000:2018 Food Safety Management System. Additionally, other techniques such as direct observation, consultation of entity documents, process flow diagram, decision tree, and interviews were used. As a result, it was confirmed that, due to the magnitude of the non-conformities detected, the factory is not in a position to implement a food safety management system. However, an improvement in the product can be achieved by implementing the HACCP system proposal, through which significant hazards were identified. The resulting critical control points were pasteurization, packaging and sealing, and preventive and corrective measures were designed to ensure production with greater safety. [ABSTRACT FROM AUTHOR]
Abstract (Spanish):	La unidad empresarial de base ―Tecnoazúcar Villa Clara‖, perteneciente a la empresa Tecnoazúcar, tiene dentro de su objeto social, la producción de siropes. Este producto que cuenta con una alta demanda de la población, se está viendo afectado por problemas que pueden comprometer su inocuidad. Es por ello que el objetivo de esta investigación se centra en la realización de una propuesta del sistema de Análisis de los peligros y los puntos críticos de control (HACCP). Para el desarrollo de la misma se realizó un diagnóstico a la UEB, basado en la aplicación de una lista de chequeo que responde a los requisitos establecidos en la NC ISO 22000: 2018 Sistema de gestión de la inocuidad de los alimentos. Además, se utilizaron otras técnicas como son: observación directa, consulta a documentos de la entidad, diagrama de flujo de proceso, árbol de decisiones y entrevistas. Como resultado se comprobó que, por la envergadura de las no conformidades detectadas, la fábrica no se encuentra en la NC ISO 22000: 2018 Sistema de gestión de la inocuidad de los alimentos. Además, se utilizaron otras técnicas como son: observación directa, consulta a documentos de la entidad, diagrama de flujo de proceso, árbol de decisiones y entrevistas. Como resultado se comprobó que, por la envergadura de las no conformidades detectadas, la fábrica no se encuentra en condiciones de implementar un sistema de gestión de la inocuidad, pero si se puede lograr una mejora del producto accionando sobre la propuesta del sistema HACCP, a través de la cual se identificaron los peligros significativos. Los puntos de control críticos resultantes fueron: pasteurización, envasado y tapado, además se diseñaron medidas preventivas y correctivas que garantizan la producción con mayor inocuidad. [ABSTRACT FROM AUTHOR]
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Database:	Engineering Source

Description
Abstract:	The base business unit "Tecnoazucar Villa Clara," belonging to the Tecnoazucar company, has as part of its social object the production of syrups. This product, which has a high demand from the population, is being affected by problems that could compromise its safety. Therefore, the objective of this research focuses on proposing the Hazard Analysis and Critical Control Points (HACCP) system. For its development, a diagnosis of the base business unit was conducted, based on the application of a checklist that meets the requirements established in the NC ISO 22000:2018 Food Safety Management System. Additionally, other techniques such as direct observation, consultation of entity documents, process flow diagram, decision tree, and interviews were used. As a result, it was confirmed that, due to the magnitude of the non-conformities detected, the factory is not in a position to implement a food safety management system. However, an improvement in the product can be achieved by implementing the HACCP system proposal, through which significant hazards were identified. The resulting critical control points were pasteurization, packaging and sealing, and preventive and corrective measures were designed to ensure production with greater safety. [ABSTRACT FROM AUTHOR]
ISSN:	00418420