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Revista Científica de la UCSA

versión On-line ISSN 2409-8752

Resumen

CASANUEVA OJEDA, M. Good Manufacturing Practices and preliminary study for the implementation of the Hazard Analysis and Critical Control Points System in a Dairy Industry in Paraguay. Rev. ciente. UCSA [online]. 2015, vol.2, n.1, pp.6-48. ISSN 2409-8752.

Paraguay is an agricultural and agro industrial country in an awkward reality as it is landlocked in a neighbourhood with the biggest and most demanding consumer markets of Latin-America. For the productive sector, this means that the only way to grow and export is by either taking a share in the neighbouring markets or going through them to other markets. The food industry in Paraguay is not free of these difficulties; further more it must also oblige and warranty all food security regulations that global markets demand. Reasons why the implementation and obtaining of food security certifications required by international trade, has become imperious. The present study was done with the purpose of knowing the level of implementation and use of the Good Manufacturing Practices - GMP with the intention of initiating a Hazard Analysis and Critical Control Points - HACCP program in a dairy industry in Paraguay. The verification of GMP was done in situ in a dairy industry in the south of Paraguay, its dairy farms, milking operations sites and storing centres for raw milk. The study in the industry was particularly done in the pasteurizing line. The chosen dairy industry processed an average of 40.000 liters of raw milk per day, employing 34 workers for the industrial process. The dairy industry, even though it had quality variations in the raw milk and a lack of registered control, actually, was able to control and process its production with a level of security that permitted consumption without the risk of contracting a foodborne illness or poisoning. The pasteurized milk is controlled with the phosphatase test before it is authorized to leave the industrial plant and enter the commercial distribution chain; which in the case it gives a positive result, the whole lot is removed. However, the pasteurized milk entirely lacks a good control of the cold-chain management once it leaves the industrial plant and enters the distribution chain for sale. As in Paraguay there is no trustworthy information on the cases or outbreaks of foodborne illness and the food that could have caused it, the complaint book of the industry was consulted. Of the total of complaints made in year 2007 for pasteurized milk, all were caused by failure to keep the cold-chain management.

Palabras clave : Good Manufacturing Practices; GMP; Hazard Analysis and Critical Control Points; HACCP; milk; dairy.

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