Implementación de un sistema HACCP para queso fresco elaborado en la Planta de Lacteos Tunshi

Abstract

In the Plant of Milky Tunshi, to apply the Sistema HACCP the programs pre-requirements of BPAs and BPM they were developed in the I Milk, and BPM, POES and POE in the Plant, as well as the verification of the same ones during the whole investigation. The control of quality carried out in (area of I milk) the matter prevails before and after applying the system HACCP he/she didn't give significant changes in acidity (17ºD) and 107UFC/ml aerobic mesófilos for what is considered as a PCC. The control of quality during the process, in the pasteurization the temperature was considered as the second PCC 75ºC x 15 seg. in the other stages if there were highly significant changes since before applying the system there was 1100 UFC/ml of total coliformes and after being applied first floor to 0 UFC/ml in total coliformes proving this way the effectiveness of the system and in the control of the finished product the parameters of fresh Cheese were inside what the Norma establishes INEN 1528 before and after applying the system HACCP, acidity 0.22%, fat 22%, Eschericha coli 10 UFC/g, Staphylococcus aureus 0, Mushrooms 1400, but identifying a third PCC in the stage of having sheathed by the lack of BPM in laundry and disinfection of the hands as well as the detector of metal