Diseño del estudio HACCP en una línea de producción de alimento balanceado para tilapia (Oreochromis niloticus) de la empresa Skretting S.A.

Abstract

The growth of global population is estimated to be 9 billion people by 2050, this implies that the demand of animal protein would increase proportionally one of the fastests ways to produce it is through acuaculture and one of the most important stages of this productive chain is the fabrication of balanced feed for acuaculture species, this study will focus on Tilapia´s (Oreochromis nicoticus) feed, this is because the productive and comercial success this fish had had in the wet and dry tropic of America, Africa and Asia. Food safety is a group of concepts y activities that help to guarantee that a food is healthy, innocuous and accomplish the nutritional functionality, in this particular case, the hazard identification and analysis that may occur during the production process will be developed, this will apply for Tilapia´s balanced meal produced in Skretting S.A.Through the laboratory method physical, chemical and biological tests are carried out, determining the quality parameters, it is implemented according to the CODEX Alimentarius Version 04 2013, which mentions the Hazard Analysis and Critical Control Point System (HACCP) - Guidelines for your application. Three critical control points were achieved: Pre conditioning, extrusion and drying; two control points: grinding and cooling; and three quality control points: two in reception of raw material and one in mixture.