Propuesta de un plan de implementación de un sistema HACCP en la planta Cañar de lácteos San Antonio

Abstract

In the present work, a proposal was designed for the implementation of a HACCP system for the Cañar de Lácteos "San Antonio" plant, for the production processes of pasteurized milk in bulk, fresh cheese and pasteurized butter without salt, based on the text of the Codex Alimentarius Commission and the joint FAO/WHO program on food standards and on the Chilean standard NCh 2861-2011. These documents provide guidelines for the application of the HACCP system in agro-food industries. The design of the HACCP plan was carried out through the application of the seven HACCP principles, which are achieved through a logical sequence of twelve steps. It should be noted that the decision tree proposed by ISO 22000 was used to identify the Critical Control Points (PCC) and the Pre-Operational Requirements Programs (PPRO). As an additional point to the design of the HACCP system, the validation of the control measures established for both PCC and PPRO was carried out.