Determinación del proceso de elaboración de carne de cangrejo enlatada, cumpliendo con la normativa HACCP para exportación al mercado europeo.

Abstract

This study aims to determine the production process of canned crab meat, complying with the inen NTE INEN 2721 regulations, using the HACCP system for export to the European market. The crab is considered a culinary food and very little industrialized, in the first chapter the raw materials and inputs will be explained in detail, where its chemical composition and production in Ecuador is highlighted, adding the export of the finished and quality product to European markets, followed by chapter two where the elaboration of the flow diagram is specified pointing out the CCPs by stage and its description of the same; Application of the Hazard Analysis System and Critical Control Points (HACCP) allowing to control, avoid or reduce, hazards identified by this applied system, the application of this system helps us to meticulously analyze each stage of the process and be able to deliver a safe food to the public. As a last point, the documentation that a product requires to commercialize it and that is needed to be able to export a product to the European market is disclosed. Therefore, the objective of our research is to determine the production process of canned crab meat, complying with HACCP regulations for export to the European market.