Actualización de los PPR y PPRO del programa HACCP de glicerina refinada y aceite de palma refinado en la Empresa Aceites Manuelita S.A.

Abstract

The quality and safety of food products for human consumption must be guaranteed, and certification with a systematic preventive process such as hazard analysis and critical control points (HACCP) makes it effective to guarantee product safety, in order to validate that the controls that are carried out in each one of the stages of the process fulfill their purpose of minimizing the dangers that are significant at a physical, chemical and microbiological level, which can affect the food safety of the finished products, in this work the updates with the preliminary information and the documents specified in the HACCP plan, in addition to monitoring compliance with the control measures and creating opportunities for improvement in the production areas that strengthen the exercise of obtaining refined glycerin and palm oil refined, obtaining as a result improvement opportunities that once implemented to strengthen a system Reliable and quality system against any potential danger, guaranteeing a safe product for the consumer.