Elaboración e implementación del Plan de Análisis de Peligros y Puntos Críticos de Control (APPCC) para vísceras verdes y otros subproductos de bovino en una empresa costarricense
Fecha
2007-04-25
Autores
Blanco Chaves, Siasky
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Editor
Universidad Nacional, Costa Rica
Resumen
El Trabajo Final de Graduación se realizó en una empresa costarricense procesadora y
exportadora de productos de origen animal, específicamente en el área de procesado de
vísceras verdes y otros subproductos de bovino. El área elabora en forma regular 31
subproductos para consumo local y/o de exportación: cabeza entera, recorte de cabeza, cachete
crudo o precocido, labios, sesos, médula espinal, ligamento nucal, esófago, tráquea, arco
aórtico, tejido tendinoso del diafragma, surcos longitudinales del rumen (pretina) con o sin
mucosa ruminal, recorte de pretina precocido, rumen (modongo), saco dorsal del rumen,
retículo, omaso, cuerpo del abomaso, parte pilórica del abomaso, intestino delgado (duodeno
y jejuno) crudo o precocido, intestino grueso (ciego y colon) crudo entero o en trozos, o
precocido, recto, pene y patas enteras (carpos, metacarpos y falanges y tarsos, metatarsos y
falanges), recorte de patas y patas picadas.
El Proyecto Final de Graduación consistió en elaborar los Planes de Análisis de
Peligros y Puntos Críticos de Control (APPCC), para todos los subproductos procesados en el
área y reforzar las bases de la producción higiénica de los alimentos, para una adecuada
implementación de los Planes creados; con este fin:
− Se elaboraron siete Planes APPCC que agrupan los 31 subproductos procesados, de
acuerdo a la similitud de los flujos de proceso de cada uno.
− Se diseñaron tres charlas informativas para la capacitación del personal del área, basadas
en el estudio de los conocimientos, habilidades y actitudes que debe poseer el colaborador
para realizar su trabajo de forma inocua.
− Se evaluaron las Buenas Prácticas de Manufactura del área de proceso, con base en la
Ficha Técnica de las Buenas Prácticas de Manufactura establecida en el Reglamento
Técnico Centroamericano, que estudia cinco aspectos: las condiciones de los edificios, las
condiciones de los equipos y utensilios, el personal, el control en el proceso y en la
producción, y el almacenamiento y distribución. Lo anterior con el objetivo de estudiar
las prácticas de higiene y de operación durante el procesamiento de alimentos y brindar
las recomendaciones necesarias para asegurar la inocuidad del producto final.
This Final Graduation Project was carried out at a Costa Rican company which processes and exports products of animal origin, specifically in the area of processing green viscera and bovine by-products. This area regularly produces 31 products for local consumption and/or export: whole heads and trimmings; raw or pre-cooked masseter muscle; lips; brain; spinal cord; nuchal ligament; esophagus; trachea; aorta; connective tissue of the diaphragm; infoldings of the muscular wall of the rumen (with or without rumen mucosa) and precooked trimmings; rumen (tripe); dorsal sac of the rumen, reticulum; omasum; body and pyloric part of the abomasum; raw or precooked small intestine (duodenum and jejunum); raw or precooked large intestine (cecum and colon), either whole or in chunks; rectum; penis; and the distal part (whole) of fore and hind limbs (carpus, metacarpus, tarsus, metatarsus and their phalanges), as well as trimmings and chopped pieces. This project consisted of drawing up the Hazard Analysis and Critical Control Point (HACCP) Plans for all of the products processed in the area, and reinforcing the basis of hygienic feed production, for an adequate implementation of the Plans designed. For this purpose, the following activities were carried out: − Seven HACCP Plans were drawn up, grouping all 31 processed products, according to the similarity of their process flows. − Three informative talks were prepared for training personnel in that area based on the study of the knowledge, skills and attitudes required for the employees to be able to do the work safely. − The Good Manufacturing Practices (GMP) were assessed in the processing area, based on the GMP Checklist established in the Central American Technical Regulations, covering five aspects: the conditions of the buildings, the conditions of the equipment and tools, the personnel, process and production control, and storage and distribution. This was done with the objectives of studying hygiene and operational practices during feed processing, and of making the recommendations necessary to ensure the safety of the final product.
This Final Graduation Project was carried out at a Costa Rican company which processes and exports products of animal origin, specifically in the area of processing green viscera and bovine by-products. This area regularly produces 31 products for local consumption and/or export: whole heads and trimmings; raw or pre-cooked masseter muscle; lips; brain; spinal cord; nuchal ligament; esophagus; trachea; aorta; connective tissue of the diaphragm; infoldings of the muscular wall of the rumen (with or without rumen mucosa) and precooked trimmings; rumen (tripe); dorsal sac of the rumen, reticulum; omasum; body and pyloric part of the abomasum; raw or precooked small intestine (duodenum and jejunum); raw or precooked large intestine (cecum and colon), either whole or in chunks; rectum; penis; and the distal part (whole) of fore and hind limbs (carpus, metacarpus, tarsus, metatarsus and their phalanges), as well as trimmings and chopped pieces. This project consisted of drawing up the Hazard Analysis and Critical Control Point (HACCP) Plans for all of the products processed in the area, and reinforcing the basis of hygienic feed production, for an adequate implementation of the Plans designed. For this purpose, the following activities were carried out: − Seven HACCP Plans were drawn up, grouping all 31 processed products, according to the similarity of their process flows. − Three informative talks were prepared for training personnel in that area based on the study of the knowledge, skills and attitudes required for the employees to be able to do the work safely. − The Good Manufacturing Practices (GMP) were assessed in the processing area, based on the GMP Checklist established in the Central American Technical Regulations, covering five aspects: the conditions of the buildings, the conditions of the equipment and tools, the personnel, process and production control, and storage and distribution. This was done with the objectives of studying hygiene and operational practices during feed processing, and of making the recommendations necessary to ensure the safety of the final product.
Descripción
Modalidad: Proyecto de Graduación
Palabras clave
HIGIENE DE LOS ALIMENTOS, BOVINOS, PRODUCCION ALIMENTARIA, PRODUCTOS DE ORIGEN ANIMAL, COSTA RICA