DESIGN OF AN EVALUATION SYSTEM BASED ON HACCP STANDARDS AIMED AT STRENGTHENING THE ECUADORIAN FOOD INDUSTRY-MILLER SECTOR
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Keywords

critical control point
HACCP
evaluation system
food industry

How to Cite

Jaramillo Recalde, M. A., Ramos Paucar, L. D. P., & Oyaque Mora, S. M. (2020). DESIGN OF AN EVALUATION SYSTEM BASED ON HACCP STANDARDS AIMED AT STRENGTHENING THE ECUADORIAN FOOD INDUSTRY-MILLER SECTOR. Universidad Ciencia Y Tecnología, 24(103), 51-56. https://doi.org/10.47460/uct.v24i103.357

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

[1]D. Palacios and P. Reyes, “Cambio de la matriz productiva del Ecuador y su efecto en el comercio exterior,” Dominio las Ciencias, vol. 2, pp. 418–431, 2016.

[2]FDA, “National Advisory Committee on microbiological criteria for foods,” United States Food Drug Adm., 2015.

[3]OIRSA, “Manual de análisis de peligros y puntos críticos de control - HACCP.” OIRSA, p. 32, 2016.

[4]Organización Panamericana de la Salud, “Sistema HACCP.” 2015.

[5]J. Anaya and S. Polanco, Innovación y Mejora de Procesos Logísticos, Segunda ed. España: ESIC, 2007.

[6]FAO, “Manual sobre la aplicación del Análisis de Peligros y de Puntos Críticos de control (APPCC) en la prevención y control de micotoxinas.” FAO, p. 136, 2015.

[7]Instituto Nacional de Normalización, Sistema de análisis de peligros y de puntos críticos de control (HACCP), directrices para su ejecución. Chile, 2011, p. 27.

[8]M. Jaramillo, “Desarrollo de un Sistema de Análisis de Peligros y Puntos Críticos de control ( HACCP ) para garantizar la inocuidad alimentaria en una Industria Molinera de trigo,” Pontificia Universidad Católica del Ecuador- Sede Ambat, 2015.

[9]G. and P. Ministerio de Agricultura, “Sistemas de gestión de la calidad en el sector agroalimentario.” Ministerio de Agricultura, Ganadería y Pesca - Argentina, Argentina, pp. 87–93, 2016.

[10]M. Alvarez, “Procedimientos y programas de seguridad alimentaria: HACCP, GMP Control de calidad del agua, zonificación y sanitización alimentaria en la industria de gelatinas,” Universidad San Francisco de Quito, 2006.

 

https://doi.org/10.47460/uct.v24i103.357
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