Resumo

DAVILA, Jacqueline; REYES, Genara  e  CORZO, Otoniel. Design of a HACCP Plan for the Gouda-type cheese-making process in a milk processing plant.. ALAN [online]. 2006, vol.56, n.1, pp.60-68. ISSN 0004-0622.

The Hazard Analysis and Critical Control Point (HACCP) is a preventive and systematic method used to identify, assess and control of the hazards related with raw material, ingredients, processing, marketing and intended consumer in order to assure the safety of the food. The aim of this study was to design a HACCP plan for implementing in a Gouda-type cheese-making process in a dairy processing plant. The used methodology was based in the application of the seven principles of the HACCP, the information from the plant about the compliment of the pre-requisite programs (70-80%), the experience of the HACCP team and the sequence of stages settles down by the COVENIN standard 3802 for implementing the HACCP system. A HACCP plan was proposed with the scope, the selection of HACCP team, the description of the product and the intended use, the flow diagram of the process, the hazard analysis and the control table of the plan with the critical control points (CCP). The following CCP were identified in the process: pasteurization, coagulation and ripening.

Palavras-chave : HACCP; safety; Gouda cheese .