Citas bibligráficas
Pinedo, S., (2017). Elaboración del sistema de análisis de peligros y puntos críticos de control (HACCP) en el Camal Municipal de Yurimaguas [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/2808
Pinedo, S., Elaboración del sistema de análisis de peligros y puntos críticos de control (HACCP) en el Camal Municipal de Yurimaguas [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2017. http://hdl.handle.net/11458/2808
@misc{renati/1058010,
title = "Elaboración del sistema de análisis de peligros y puntos críticos de control (HACCP) en el Camal Municipal de Yurimaguas",
author = "Pinedo Vasquez, Selva Monica",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2017"
}
The main objective of this research is to elaborate the handbook of Hazard Analysis and Critical Control Points (HACCP) in the Municipal slaughterhouse of Yurimaguas, for the assurance of quality and safety in the line of benefit of cattle. This investigation was carried out taking as legal basis the norms in force in Peru such as: Supreme Decree Nº007-98-SA: "Regulation on Health Surveillance and Control of Foods and Beverages", the HACCP System Application Guide - SENASA and the Supreme Decree No. 015-2012-AG: "Sanitary Regulation of the Animals labor and supply”, issued by the National Authority in Agrarian Health - SENASA. An initial health diagnosis was made based on the evaluation of a Check List proposed in the “Guidelines for the Application of Sanitary Security Measures in Establishments Processors of Meat, Products and Sub products Meat – SENASA”, With the purpose of evaluating the level of compliance and application of the Sanitary Regulation of Animal Supply. The result obtained from the initial diagnosis determined compliance with 38.3% of the evaluated requirements, a result that requires the Municipal Camal to take immediate action to improve the sanitary conditions of the product. The main basis of the HACCP plan is the prerequisite programs of Good Handling Practices and the Standardized Sanitation Operating Procedures. The HACCP plan consists of 12 steps and 7 principles which ensure a safe and quality process. Three critical control points were identified in the Ante-Mortem Sanitary Inspection, Evisceration and in the Washing of half shells. Finally, the procedures and records were designed that, through monitoring, allow a periodic review of the system.
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