Analysis of hazards and critical control points in the UEB Suggar Factory Cristino Naranjo

Abstract

Food safety is a critical public health issue and a top priority issue for consumers and producers. The Hazard Analysis and critical control points, also known as the HACCP system, is a food safety system based on the identification of all the potential hazards in the ingredients and the different production processes of the products. food. The objective of this work is to carry out the analysis of hazards and critical control points for the UEB CA Cristino Naranjo. The guidelines for the implementation of a HACCP system were established by determining the critical control points and establishing their critical limits according to the requirements of NC136:2017. The risk analysis was carried out taking into account the degree of danger, the measures for its control, as well as the possibility of its reduction or elimination and the probability of a controlled threat. The hazards considered were of physical, chemical or biological origin. Physical hazard was classified as an extreme hazard taking into account the severity and probability of occurrence values in the areas of evaporation, cooking and crystallization, centrifugation and sugar conductors. The stages of centrifugation and sugar conductors were determined as critical control points in the process and their critical limits were established. It is recommended to apply measures that guarantee an efficient control of the critical points detected.