Elaboración de un plan haccp para pescado dorado fileteado congelado y empacado al vacío para su posterior implementación y certificación.

Abstract

The objective of this work was to develop a HACCP plan for frozen and vacuum-packed filleted dorado fish, with 5 preliminary stages such as the formation of a HACCP team, followed by the description of the product and its intended use, detailing its presentation, storage conditions (eg -18°C) and instructions for use among others, in addition, their respective flow diagram and description were made, with 15 stages of elaboration that go from the reception of the golden fish to its storage II and distribution; then the 7 principles of the HACCP plan were applied, where in the first place a hazard analysis was carried out at each stage of the flow chart and its preventive measures such as, p. eg: BPH, POES, control of temperatures, times, sensory inspection, control of relevant analysis certificates, among others; After that, the risk of these hazards was evaluated to identify them as significant hazards that after using the decision tree, the critical control points (CCPs) will be followed, with the reception and storage stages II being the CCPs in which the limits will be followed. critical for the control of Mercury (Hg), Cadmium (Cd) and histamine in the reception and control of viable parasites (Anisakis) in the storage stage II, its surveillance system was carried out before a deviation, its corrective measures, its verifications and its records to finally establish the HACCP master plan with summarized and documented information as evidence for its subsequent audit and certification process.