Un Método para Evaluar Medidas de Control de Peligros en el Proceso de Frutillas Congeladas

Abstract

To ensure food safety in food processing it can be applied ISO 22000. In this paper is presented the application of Hazard Analysis and Critical Control Points in the frozen strawberries process. To determine whether a danger is significant
it was used the risk defined as the probability by the severity. Control measures for significant hazards were evaluated by designing a method based on the 7 questions from the requirement number 74.4 of the Rule. There were indentified 2 Critical Control Points and 3 Operational Programs Prerequisites with their corresponding monitoring. In conclusion it has been possible to define the Critical Control Points Programs and Operating Prerequisite which will allow prevent hazards in the process of frozen strawberries.