Diseño de un sistema de análisis de riesgos y puntos críticos de control (APPCC) para la línea de producción del pan tipo hot dog con queso mozzarella y orégano en una empresa ubicada en Durán.

Abstract

The food industry requires regulations to achieve food safety and thus ensure that the food does not cause any foodborne illness (ETA's) that is why companies need the design of a hazard analysis system and critical control points to be able to have a prevention plan and that the finished product meets the quality standards. The research work was aimed at designing the HACCP plan for the hot dog bread with mozzarella and oregano production line in a bakery company located in the Durán canton; The plan was carried out in accordance with Codex Alimentarius Version 04 2003 which mentions the guidelines for the application. For the elaboration of this HACCP system, it was necessary to analyze the prerequisite programs that include good manufacturing practices (BPM) and standardized operational sanitation procedures (POES) that were carried out according to resolution ARCSA-DE- 067-2015-GGG BPM.