THE DESIGN OF HACCP SYSTEM IN MIXTURE OF SEAFOOD CHOPPED TECHNOLOGY.

This paper presents the designing and developing a system for monitoring the quality of a mixture of seafood chopped by drawing HACCP plan corresponding obtaining product technology and operational control programs. The biological, chemical, and physical hazards were analyzed and critical control points were identified. Such was studied the probability that potential hazard relevant to consumer health, under certain conditions, exceed a threshold limit and depending on severity and frequency of the event to turn into a potential risk to human health at consumption time. The HACCP system has been studied as a preventive control method of food safety, moving the central pole of the finished product to control a modem method, proactive and control potential hazards. [ABSTRACT FROM AUTHOR]