Design of an HACCP program for a cocoa processing facility

The HACCP plan is a food safety management tool used to control physical, chemical and biological hazards associated to food processing through all the processing chain. The aim of this work is to design a HACCP Plan for a Venezuelan cocoa processing facility.The production of safe food products req...

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Bibliographic Details
Published in:	Archivos latinoamericanos de nutrición Vol. 62; no. 4; pp. 355 - 362
Main Authors:	López D'Sola, Patrizia, Sandia, María Gabriela, Bou Rached, Lizet, Hernández Serrano, Pilar
Format:	Journal Article
Language:	Spanish
Published:	Venezuela 01-12-2012
Subjects:	Cacao - standards Decision Making, Organizational Food Contamination - prevention & control Food Inspection - methods Food-Processing Industry - standards Hazard Analysis and Critical Control Points - methods Ochratoxins - analysis Program Development Quality Control Safety Management Salmonella - growth & development Venezuela Venezuela
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Summary:	The HACCP plan is a food safety management tool used to control physical, chemical and biological hazards associated to food processing through all the processing chain. The aim of this work is to design a HACCP Plan for a Venezuelan cocoa processing facility.The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The existence and effectiveness of these prerequisite programs were previously assessed.Good Agriculture Practices (GAP) audit to cocoa nibs suppliers were performed. To develop the HACCP plan, the five preliminary tasks and the seven HACCP principles were accomplished according to Codex Alimentarius procedures. Three Critical Control Points (CCP) were identified using a decision tree: winnowing (control of ochratoxin A), roasting (Salmonella control) and metallic particles detection. For each CCP, Critical limits were established, the Monitoring procedures, Corrective actions, Procedures for Verification and Documentation concerning all procedures and records appropriate to these principles and their application was established. To implement and maintain a HACCP plan for this processing plant is suggested. Recently OchratoxinA (OTA) has been related to cocoa beans. Although the shell separation from the nib has been reported as an effective measure to control this chemical hazard, ochratoxin prevalence study in cocoa beans produced in the country is recommended, and validate the winnowing step as well
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0004-0622