Implementation of the HACCP system in order to improve the safety of the water cracker in the enterprise Industria Natividad Foods E.I.R.L

Abstract

This research has as a general objective the implementation of the HACCP system in the production process in order to improve the safety of the water cracker in the enterprise Industria Natividad Foods E.I.R.L in 2015.The population consisted of all activities in the water cracker production process and a census sample was taken. Using the pre-experimental research design, the variables safety and HACCP system were measured before and after developing the steps and principles of this system. For the first variable, the GHYCAL instrument was used. This instrument measures the performance of the pre-requirements plans of the HACCP system. For the second variable, a checklist was used. This instrument measures the performance of the HACCP recommendations. The implemented improvements were given mainly in the three identified critical control points: the baking stage and the sugar raw material stage, which were given their critical control limits, monitoring system, corrective actions, and the implementation of control registers. Another obtained improvement was the reduction in the coefficient of variation of time in the baking stage and the weight of the water cracker; the former diminished 57.8%, and the latter 2.56%.According to the results, the implementation of the HACCP system has a positive impact on both variables since the value of safety increased 26%, achieving a final value of 82.6%.On the other hand, a score of 30 points was obtained when 100% of the recommendations of the HACCP system were developed. Therefore, the hypothesis proved to be true i.e. the implementation of the HACCP system in the production process allows to improve the safety of the water cracker produced in the enterprise Industria Natividad Foods E.I.R.L in 2015, with a P value in the Wilcoxon test of 0.0000000000398,lower than 0.05