Análisis de peligros, en el procesamiento de canales para carne de pollo en la planta de beneficio portachuelo, vereda Caballito (Santander).

Abstract

Chicken meat is exposed to various types of biological hazards, such as bacteria, viruses, parasites, protozoa or fungi, which could lead to poisoning, infections, zoonoses and / or mycotoxicosis in the human body; chemical hazards, caused by contamination of meat, drug residual; physical hazards, presence of any foreign material. In order to define the hazards associated with the processing of chicken meat carcasses at the PORTACHUELO processing plant, located in the Caballito village, Santander, each of the process stages described were identified through a flow diagram from the reception of chickens until transport to different points of sale and / or customers, with this information the different types of hazards were established and evaluated according to a probability and severity analysis matrix to determine if it is a significant hazard or no and to be able to establish preventive measures, based on what was found, the following stages were defined as significant hazards: scalding, evisceration, pre-cooling, cooling, Tenderizing, packaging, storage and transport. Finally, the personnel of the processing plant were socialized and trained on the different types of dangers present in the processing process and how they can be prevented.