Bases del análisis de peligros y puntos críticos de control para la inocuidad de la pasta de tomate/basis of hazard analysis and critical control points for the safety of tomato paste

Sandra  Haití Montano; Lisbet Mailin  López González; Ana María  Espinosa Negrín

Authors

Sandra Haití Montano Unidad Empresarial de Base 5 Agroindustrial La Estancia. Sancti Spíritus, Cuba. https://orcid.org/0000-0002-9779-8308
Lisbet Mailin López González Universidad de Sancti Spíritus “José Martí Pérez”. Sancti Spíritus, Cuba. https://orcid.org/0000-0002-2362-5703
Ana María Espinosa Negrín Universidad de Sancti Spíritus “José Martí Pérez”. Sancti Spíritus, Cuba. https://orcid.org/0000-0001-8392-162X

Keywords:

critical control points; safety; tomato paste.

Abstract

Introduction: Food industries have a positive impact on safety as long as they have the ability to offer high quality and innocuous food. Cuba´s policy proposes the application of quality management systems that comply with established standards and customer demands.

Objective: To establish the basis of the Hazard Analysis and Critical Control Point system for the safety of Tomato Paste in the Aseptic Line of the Preserves and Vegetables Base Business Unit of Sancti-Spíritus for its prospective application.

Methods: The Hazard Analysis and Critical Control Point methodology of the Cuban Standard 136:2017 was used.

Results: The diagnosis of the Company is carried out for the implementation of the Analysis system; and the improvement of Tomato Paste safety is assessed.

Conclusions: The stages of raw material reception, product sterilization and filling were detected as significant critical control points for product safety.

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Author Biographies

Sandra Haití Montano, Unidad Empresarial de Base 5 Agroindustrial La Estancia. Sancti Spíritus, Cuba.

Ingeniera Industrial. Jefe Laboratorio.

Lisbet Mailin López González, Universidad de Sancti Spíritus “José Martí Pérez”. Sancti Spíritus, Cuba.

Ingeniera Química. Máster en Análisis de Procesos. Subdirectora de Ciencia y Técnica (Centro de Estudios de Energía y Procesos Industriales).

Ana María Espinosa Negrín, Universidad de Sancti Spíritus “José Martí Pérez”. Sancti Spíritus, Cuba.

Licenciada en Química. Profesor, Centro de Estudios de Energía y Procesos Industriales.

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