Plan HACCP en la producción de chocolate de mesa en la empresa grupo alimenticio Alba del Fonce S.A.S.

Abstract

Quality and safety become a necessary condition for companies in the food sector which are key players in the production chain ensuring food security of final consumers. Therefore, it was essential to design a predictive system that allows compliance with this axis. The Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive process that analyzes and controls the physical, chemical and biological hazards identified in the different stages of the agri-food chain, from the reception of raw materials to finished product distribution to ensure food safety. For this reason, this non-experimental research project applied the fifth axis of food safety "quality and food safety" when designing the HACCP plan for the table chocolate production line, in the Santander company Grupo Alimenticio Alba del Fonce S.A.S. A diagnosis was made, evaluating the prerequisites for the design of the HACCP plan, applying the seven basic principles of the same, established in DECREE 60 OF 2012, Codex Alimentarius in document CAC-RCP1-1969 and the general conditions mentioned in paragraph 7 of ISO 22000: 2018 Standard. During the process to evaluate and correct the possible risks of contamination, the HACCP team began by forming the team by assigning their respective functions to each other; as a first measure, by identifying and determining the hazards and critical control points (CCP) for the process to establish the Critical Limits (CL) for each (CCP). Second, by designing a surveillance system for each (CCP) and, thirdly, by determining the corrective measures in case the Critical Limits are not met by evaluating the prerequisites of the HACCP plan. An evaluation and adaptation to the company's processes was carried out, which allowed obtaining data from the production processes and through which the efficiency of the HACCP Plan could be evaluated. Therefore, the prerequisites are found with their respective procedures and instructions for use and interpretation of the plan, which were recorded in a system of registration, documentation and verification of the HACCP plan.