Bibliographic citations
Delgado, P., (2019). Elaboración del Plan HACCP en la producción de pan con acompañamiento (queso madurado y aceituna) en Agroindustrias Lactha E.I.R.L. [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/3742
Delgado, P., Elaboración del Plan HACCP en la producción de pan con acompañamiento (queso madurado y aceituna) en Agroindustrias Lactha E.I.R.L. [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2019. http://hdl.handle.net/11458/3742
@misc{renati/1055734,
title = "Elaboración del Plan HACCP en la producción de pan con acompañamiento (queso madurado y aceituna) en Agroindustrias Lactha E.I.R.L.",
author = "Delgado Rios, Piero Miguel",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2019"
}
The objective of this study was to develop the manual of hazard analysis and critical point control (HACCP) in the production of bread with accompaniment (ripened cheese and olive) sandwich type in Agroindustries Lactha E.I.R.L. In the initial sanitary hygienic diagnosis, the processing plant obtained a score of 92 on the basis of 100 with very good qualifier, that is, this company complies with good manufacturing practices and the hygiene and sanitation program. Information was also collected on the state of the infrastructure, machinery, equipment and the readiness of the staff to adapt to the proposed HACCP quality system. With these preliminary results and with the application of the Codex Alimentarius methodology (Annex to the CAC / RCP-1 (1969), Rev. 4 (2003) and R.M. No 449-2006/MINSA; "Sanitary Standard for the Application of the System" HACCP in the Manufacture of Food and Beverages ", all unit operations were validated in the production of bread with accompaniment (ripened cheese and olive) sandwich type, destined to the national program of school feeding Qali Warma, carrying out the physical hazard analysis , chemical and biological in the raw material, inputs and in each stage of the process, determining as critical control point (CCP) the baking stage, setting its critical limits: temperature 165 oC - 175 oC and time of 10 minutes - 13 minutes Finally, fifteen attached formats were prepared to control the implementation and execution of the HACCP manual, edition 1, April 2019.
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