Control de la Calidad en la Indusria Cárnica.

Abstract

The objective of any meat industry consists of elaborating reliable product from the sanitary point of view, with a good presentation, uniform and at reduced prices. Thus the market permanence is guaranteed, the competence conditions are optimized and the sale increase is facilitated. To attain these objectives, it is necessary to start a quality control system clearly established and following an ordered procedure, monitoring daily the environmental sanitary conditions and the raw material as well as the production standards. At the moment, every meat enterprise is recommended to train the personnel on the use of BPM, HACCP and POES which are a series of norms and procedures so that the products are considered to be innocuous for human consumption. In the elaboration of this technical paper the Luna, R. (2009) investigation at the Foundation Santa Lucia, Calpi parish, Chimborazo province was taken as a reference, where there was a great change in this micro-enterprise before and after the implementation of Good Manufacturing Practices (BPM) Ganger Analysis and Critical Control Points (HACCP) and Standard Sanitation Operative Procedures (POES) which help diminish the physical, chemical and biological (microbiological) associated to the elaboration and production of food not producing damage to the consumer health, are important.