A critical points analysis in the manufacturing process of Girasol margarine marketed in Ecuador
DOI:
https://doi.org/10.18779/cyt.v18i2.931Keywords:
HACCP, production line, control, quality, foodsAbstract
Ensuring the provision of high-quality and risk-free food to the public health necessitates the implementation of robust food production systems encompassing the entire chain from producer to consumer. The availability of safe and wholesome food is an essential consumer demand and a societal necessity. In Ecuador, currently, there are no legal provisions regulating the application of the Hazard Analysis and Critical Control Points (HACCP) system for managing the health risks associated with products such as margarines. The present study was undertaken with the objective of establishing the theoretical and methodological foundations for implementing the HACCP system in the production of sunflower margarine. To achieve this, the following activities were carried out: development of a flowchart for the process of obtaining and storing raw materials, identification of Critical Control Points (CCPs), establishment of critical limits for each identified CCP, and proposals for corrective actions for potential deviations from these critical limits. The study confirms the feasibility of the HACCP system for the production of sunflower margarine, and critical control points have been identified in the production chain. However, the quality of the raw materials could be compromised, posing a potential risk to consumer health.
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