Resumen

LOPEZ DSOLA, Patrizia; SANDIA, María Gabriela; BOU RACHED, Lizet  y  HERNANDEZ SERRANO, Pilar. Diseño de un programa de Análisis de Peligros y Puntos de Control Crítico en el proceso productivo de cacao en polvo en una industria alimentaria. ALAN [online]. 2012, vol.62, n.4, pp.355-362. ISSN 0004-0622.

  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 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.

Palabras clave : Cocoa powder; Hazard Analysis and Critical Control Points; HACCP; food safety.

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