Keywords
HACCP
evaluation system
food industry
How to Cite
Abstract
The dangers and critical control points HACCP becomes a fundamental requirement for the opening of new markets and opportunities for the export of food products, guidelines are created for the application of this system based on literature from academic and health control organizations, with a view to to the fulfillment of governmental dispositions of good manufacturing practices that guarantee the production of innocuous food. Therefore, this study aims to determine whether the design of an evaluation system based on HACCP standards would enhance the Ecuadorian food industry. The qualitative Research-Action method is used in conjunction with the one proposed by the Food and Drug Administration FDA, section HACCP Principles. and Application Guidelines for the implementation of the HACCP system. It is concluded that in Ecuador, in its process of changing the production matrix, it needs to increase the number of food industries that have quality and safety management systems, for this purpose this work serves as a guide or guideline for the implementation of the Evaluation system based on the HACCP.
Keywords: critical control point, HACCP, evaluation system, food.
References
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