Risk Analysis, Identification and Control of Critical Points

Study carried out on the company called Panadería Galisa y Algo más, S.A. de C.V.

Abstract

The changes derived from the new direction that Mexico is taking at all levels make it necessary to apply more efficient methods in quality and production control, combined with the above to improve the competitiveness of companies, especially in the so-called “Food Industries”. ", quality control methods are generally based on inspection and have not been effective enough to guarantee their safety. This type of control only identifies the defect when it exists, but does not control the causes that generate it. Generally, those products that present microbiological hazards are usually the result of deviations in the manufacturing processes. The detection of these deviations, their rapid correction and their early prevention must be the main objective of any quality assurance method. Those companies that are concerned about controlling the dangers that may arise in their process require new technologies that allow them to have broader control, especially in the process of food intended for human consumption.

One of these methods is Risk Analysis, Identification and Control of Critical Points or HACCP, which emphasizes: 1.- The identification of those operations in the food process in which there is a possibility that deviations arise that may negatively affect the safety of food production and 2.- The development of specific actions that prevent possible deviations before they happen; This method thus becomes a rational and continuous system of forecasting and organization, with a view to achieving breath safety, improving its quality and reducing losses caused by its alteration. This method can be applicable to all operations in the food process, from the production of raw materials, the preparation of the food, its distribution and handling by the end user.

Given the perspective of continuous improvement, the company called Panadería GALISA y Algo Mas, S.A. de C.V., contacted the Business Advisory and Consulting Center of the University of Sonora, in order to proceed with the development of a program that would allow it to continue developing its activity in a more effective way, adapting it to new times and allowing it to grow under a competitive environment; Within this program, among other activities, the implementation of the Hazard Analysis, Identification and Control of Critical Points (HACCP) system was framed, which was based on a methodological proposal that contemplated, first of all: the objective.