Diseño de un plan para la implementación del sistema de análisis de peligros y puntos críticos de control (HACCP) en una fábrica de harina de pescado ubicada en la parroquia de Posorja.

Abstract

This project develops a design that will put into practice a hazard analysis and critical control points for a fish meal plant. This particular design is based on essential requirements such as good manufacturing practice and the standardized Sanitary operational Procedures, which was evaluated in a previous initial audit in order to measure the level of fulfilment of those requirement that provided a general vision of some safety problems which were identified in the plant during the development of this project.