Diseño de un sistema HACCP para la línea de producción snack chifles de plátano en la empresa Life Food Products según Codex Alimentarius revisión 3 – 2020.

Abstract

As a result of the pandemic that ended in the year 2020, there had to be a before and after in all kinds of situations, in this case the food industry had to put more emphasis on achieving greater control with respect to food safety. food. In this way, the Codex Alimentarius updated the general hygiene principles of all types of food in that year, where new approaches and definitions of other important elements that were not previously taken into account were made. One of the main changes that was modernized was the reordering of the BPM and HACCP structure, which were connected in their concepts. Another of the fundamental visions of these readjustments was leaning towards the promotion of a positive culture of food safety in all company workers, in which it is essential that they recognize the importance of their behavior when producing safe food and thus take aware that this issue is very significant when it comes to hygiene throughout the production process so that it can meet the appropriate quality standards, and thus ensure that the products cannot cause foodborne diseases (ETA's). The objective of this research work was the design of a HACCP system for a snack production line in the Life Food Products company that is located in Guayaquil, according to the update of the Codex Alimentarius rev. 3 – 2020.