Bibliographic citations
Aguilar, L., (2020). Análisis de peligros y puntos críticos de control en la elaboración de alimentos con tratamiento térmico (huevo de gallina cocido) [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/3803
Aguilar, L., Análisis de peligros y puntos críticos de control en la elaboración de alimentos con tratamiento térmico (huevo de gallina cocido) [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2020. http://hdl.handle.net/11458/3803
@misc{renati/1057938,
title = "Análisis de peligros y puntos críticos de control en la elaboración de alimentos con tratamiento térmico (huevo de gallina cocido)",
author = "Aguilar Rios, Leonardo Miguel",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2020"
}
The objective of the present study was to elaborate the manual of hazard analysis and control of critical points (HACCP) in the elaboration of food with thermal treatment (boiled chicken eggs) in Agroindustrias Lactha E.I.R.L. In the initial hygienic-sanitary diagnosis, the processing plant obtained a score of 92 out of 100 with the qualification of very good, which means that this company complies with the good manufacturing practices and the hygiene and sanitation program. Information was also collected about the condition of the infrastructure, machinery, equipment and the disposition of the personnel to adapt to the proposed HACCP quality system. With these previous results and with the application of the methodology of the Codex Alimentarius (Annex to CAC/RCP-1 (1969), Rev. 4 (2003) and the R.M. No 449-2006/MINSA; "Sanitary Standard for the Application of the HACCP System in the Manufacture of Food and Beverages"), all the unitary operations in the production of boiled chicken eggs in shell, destined to the national program of school feeding Qali Warma, were validated in the processing plant, carrying out the analysis of physical, chemical and biological hazards in each stage of the process, achivieng to determine as critical point of control (CCP) the boiling stage, fixing its critical limits: a temperature of 100 degress Celsius and a periodo of time of 15 minutes. Finally, twelve attached formats were developed for the control of the implementation and execution of the HACCP manual version 00, March 2020.
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