Elaboración de un manual de Análisis de Peligros y Puntos Críticos de Control en la línea de cárnicos para la corporación MB Mayflower Buffalos S.A ubicada en Quito en el período 2021

Abstract

The present degree project was directed to the elaboration of a manual of Hazard Analysis and Critical Control Points in the meat line of the MB Mayflower Buffalos S.A Corporation located in the city of Quito. Manual focused on guaranteeing food quality and safety because having a scientific base certifies efficient control. It was conducted from the verification of prerequisites based on the provisions of the regulation of Good Manufacturing Practices for processed foods, executive decree 3253 and by the Codex Alimentarius on food hygiene second edition, obtaining eight non-conformities that were resolved through implementation of training, procedures and records that allowed to have a total compliance for the implementation of HACCP system. After this, the stages and principles were developed in which the potential dangers that affect safety were analyzed, establishing control parameters and corrective actions for each critical control point. It is worth mentioning that this manual can be replicated in the different production lines of said company's products.