Bibliographic citations
Bocanegra, E., (2022). Implementación del plan HACCP en la obtención de pulpa congelada de acaí (Euterpe olerace), en la empresa Caynarachi S.A. [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/4655
Bocanegra, E., Implementación del plan HACCP en la obtención de pulpa congelada de acaí (Euterpe olerace), en la empresa Caynarachi S.A. []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2022. http://hdl.handle.net/11458/4655
@misc{renati/1054688,
title = "Implementación del plan HACCP en la obtención de pulpa congelada de acaí (Euterpe olerace), en la empresa Caynarachi S.A.",
author = "Bocanegra Garcia, Eylen Rocio",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2022"
}
This professional proficiency work describes the activities carried out during the implementation process of the HACCP plan in obtaining frozen acai pulp (Euterpe oleracea). Initially, the hygienic-sanitary diagnosis of the processing plant was carried out, considering RD 037-2020-DIGESA-SA; which establishes the General Audit Act with a risk approach for the certification of General Principles of Hygiene of the Codex alimentarius, in accordance with the provisions of the sanitary regulations established in the Regulation on Surveillance and Sanitary Control of Food and. Beverages, approved by Supreme Decree No. 007-98-SA, in which it is evidenced that it meets the requirements. The process stages for obtaining frozen acai pulp were established, the physical, chemical, biological, allergenic, fraud, radiological and quality hazards were listed, and the risk assessment was carried out to determine the critical points. of control, the critical control point (CCP) was determined as the metal detector stage with critical limits: ferrous 3.0 mm, non-ferrous 3.5 mm and stainless steel 4.0 mm. Likewise, formats were implemented for the surveillance and registration of the controls of the control points (CP) and critical points of (CCP), corrective actions were established in case of deviations. In addition, the verification activities of the correct operation of the implemented HACCP plan were established.
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