Implementation of HACCP to improve product quality and safety bivalve molluscs, closed system treatment process. Inversiones Prisco S.A.C. Sechura, 2016

Abstract

This study aimed to implement the system of Hazard Analysis and Critical Control Point (HACCP) in order to help improve the safety and quality of bivalve molluscs (clams and razor clams) in the purification process in the company "Inversiones Prisco SAC" Sechura 2016. The selection of the sample at a level of 5% and 95% confidence which was 105 kilograms of bivalve molluscs released in a month was performed and was chosen randomly; It was also considered as owners of the problem at 7 people working in the purification plant. an audit and survey was conducted to ascertain the current situation inthe plant and safety data obtained were processed in Excel and Minitab program. a diagnosis is performed to determine the level of compliance with the prerequisitesof HACCP Plan in which results only met 91% after carried out a plan of action which once executed was obtained was reached 100% fulfillment. By implementing HACCP Plan was identified hazards associated with the product and its effects on the consumer, itwas possible to identify critical control points and control measures for each CCP found established, documentation for traceability system was established. cause analysis was performed to determine factors influencing directly in the process by which it was possible to control the operating limits which allowed improve control and reduce hazards. Laboratory results obtained were satisfactory. In the valid instrument of 85.42% in the opinion of experts and reliability was 83.40% was obtained; modeling. These results contribute to ensure safety and improve quality because safety is a quality requirement. In conclusion we have food safety by applying the HACCP Plan products and devoting most resources to areas receiving MP and debugging guaranteed.