Implementation of the Hazard Analysis and Critical Control Points (HACCP) system in the potatos chips industry with in batch process

Abstract

The concept of Hazard Analysis and Critical Control Points (HACCP) is a systematic approach that aims to analyze all stages of production in a preventive way, identifying, evaluating and controlling the hazards that are significant for food safety, thus creating a consumer health protection mechanism. This article presents the importance and implementation of the HACCP system in a potatos chips industry with a batch process. During the experiment, the layout, the flowchart and all stages of the process were observed, from the reception of raw materials to the shipment, followed by the application of the decision tree theory in each of the stages, defining the critical control points.The result of the implementation of the HACCP system made it possible to identify the steps that present a risk of danger to the product, define the critical control points and how to control them, increasing the reliability and safety of the company for potential customers, in addition to guaranteeing the health of consumers.