Resumo

GONZALEZ-GONZALEZ, Aleida; ANDUDI-DOMINGUEZ, Crescencia Iribe  e  MARTELL-GONZALEZ, Ivette. Analysis of dangers and critical points of control in a ice cream plant . Ing. Ind. [online]. 2015, vol.36, n.1, pp. 39-47. ISSN 1815-5936.

Due to the development of the nutritious industry it becomes necessary in the facilities of this sector to motivate the execution of the requirements of the System of Analysis of dangers and critical points of control. The use of this practice has been an answer to the necessity of guaranteeing the clients the readiness of an innocuous product, endorsed by grateful international norms, as the NC ISO 22000:2005. It is very important for the company SERVISA Shipyard to offer a product of good hygienic quality, it was decided to make this investigation in the small Plants Icy Lark factory of the Managerial Unit of base of Alimentary Productions, because in the production of the ice cream didn't exist any procedure that measured and guaranteed the innocuousness of this product. The main objective of this paper is to design a procedure for the application of the system of analysis of danger and critical points of control in the small Icy Lark factory that guarantees the innocuousness of the product. This work allowed to evaluate the sanitary state of the areas of foods related with the production of the ice cream.

Palavras-chave : procedure; good practices of manipulation; inocuidad; the manipulator's hygiene; system.

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