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- Title
APLICACIÓN DE PRINCIPIOS HACCP EN EL SACRIFICO Y BENEFICIO DE POLLOS.
- Authors
Mosquera, Silvio Andrés; Alemán, Claudia Margareth; Villada, Hector Samuel
- Abstract
In the slaughterhouses where chickens are sacrificed, a control of quality is carried out on all its products; nevertheless, deficiencies are present, diminishing the acceptance of the consumers and the added value of the final product, making necessary to determine the causes that generate safety (due to presence of bacterias, virus, molds, chemical residues of plaguicides and veterinary medicines, heavy metals, preservatives and strange materials) and appearance problems of the product to implement preventive and corrective methods. With this work the application of the principles of the system of Hazard Analys of Critical Control Points (HACCP) was achieved in a slaughtering plant of chickens following the next steps: determination of the slaughtering process of chickens and evaluation of the governmental sanitary law 3075 of 1.997 issued by the Ministry of Health, which was the frame to elaborate the sanitary profile; later on, a description of the product characteristics was carried out by using technical records. For the risk identification, an analysis of detected biological, chemical and physical risks was elaborated. The following step was the identification of hazards and critical control points; finally, the critical limits were established for each CCP. The result of this work were the accomplishment of 64% of the dispositions contained in the governmental sanitary law 3075 of 1.997; the elaboration of records techniques for the raw materials, inputs and end products; a risk analysis and the identification of the critical points.
- Subjects
HAZARD Analysis &; Critical Control Point (Food safety system); FOOD industry quality control; QUALITY of poultry products; CHICKENS; POULTRY; SLAUGHTERING
- Publication
Biotecnología en el Sector Agropecuario y Agroindustrial, 2007, Vol 5, Issue 2, p9
- ISSN
1692-3561
- Publication type
Article