Implementación de un plan HACCP para la producción de conserva de atún en aceite de oliva previo exportación a EEUU

Abstract

Companies producing canned tuna are an important part of the world economy, because the consumption of canned tuna is very popular among the population, especially for the presentations in vegetable oil. The commercialization of these products generates large economic income, which enhances the interest in expansión and export; however, many canned tuna manufacturers are unaware of the requirements for exporting their products or, in some cases the advise on the process is deficient. In order to guarantee the continuity of profits it is indispensable to produce quality products, the national factories understand the importance of this and apply the Hazard Analysis and Critical Control Point (HACCP) system, this type of system allows the meticulous analysis of each stage of the process with which the errors that can occurduring the execution of production are observed, as well as their probable causes and their effects. It is also indisputable to comply with the legal requirements to export canned tuna. On the otheer hand, quality criteria such as microbiological, physicochemical and sensory criteria required by national regulations to be met before the final product is shipped are responsable for guaranteening the quality and safety of the product.