Evaluación del Modelo deAseguramiento de la Calidad Aplicado en la Industria Láctea

Abstract

The quality concept is related to the attributes and qualities that the food must meet to fulfill the palatability, nutrition and innocuousness expectations; this is the reason why in the present technical paper the results of the implementation of Quality Assurance Systems, (GMP, SSOP and HACCP), are reported at the dairy product enterprise of the central region of the country “PARMALAT-LECOCEM", determining that the application of this type of practices permits a drop in the incidence of pathogenic microorganisms. In such an enterprise an important point was observed, i. e; once the Quality Assurance model was implemented in all the production, chain it influences positively in the final product quality, diminishing their rejection level at the market because of microbiological contamination, fail to meet the physical and chemical standards and sense decrease; upon carrying out the analyses after the implementation of the quality assurance model the final product increased its total punctuation of odor, flavor and texture. It is therefore recommended to control the execution of the corresponding hygiene norms for each diagram process of milk elaboration or its byproducts, adjusting step by step to the norms required by the INEN and the CODEX ALIMENTARIUS Commission.