INFORME DEL ANALISIS DE PLAN HACCP PARA PARA ELABORACION DE PAN PAN COMUN O DE LABRANZA, PAN DE QUINUA, DE QUIWICHA, CAÑIHUA, PAN DE MOLDE, PAN INTEGRAL, PAN TOSTADA, PAN DE YEMA, BISCOCHO (PAN CHANCAY), PANETON TRADICIONAL, Y PANETON DE CEREALES. I.
INTRODUCCION: El ss!"#$ ss!"#$ %" $&'lss %" "s*s "s*s " %"&!+$ %"&!+$-& -& *&!*l %" /0!*s 1!*s 1!*s (HACCP) "s 0& /*"%#"&!* /"2"&!2* "s "l ss!"#$ %" &*0%$% %" #$* $/l$ $/l$-&& "& l$ &%0s! &%0s!$ $ %" $l#"& $l#"&!*s !*s,, s"&s s"&s3l" 3l" /$$ /$$ /"2" /"2"& & "s* "s*ss "& 0$l40" ss!"#$ /*%0!2* *&+$3l" /$$ $$&!5$ l$ &*0%$% %" l*s /*%0!*s "l$3*$%*s "l$3*$%*s 3$6* s0 *"&!$-&. *"&!$-&. El /"s"&!" /l$& HACCP s" 7$ $&$l5$%* "& +0&-& $ l$ &*#$!2$ !8&$ 99; <==> $l '3*l %" s"0"&$ %" %"s*&"s , /$$ "l /*%0!* %" /$&+$-&, "& "l 40" s" 7$ "2$l0$%* l*s /"l*s *& s0s "s*s *&s"0"&$s $ +& %" %"&! %"&!+ +$ $ l*s ss!"# ss!"#$s $s %" *& *&!* !*ll #*&! #*&!*" *"** %" l$s */" */"$ $*& *&"s "s 40" s" *&s%"$& /0&!*s 1!*s %" *&!*l (PCC) l*s /0&!*s %" *&!*l (PC) /$$ 40" %" "s!$ #$&"$ s" /0"%" $s"0$ l$ &*0%$% l$ $l%$% %"l /*%0!* 40" "s %"s!&$%* /$$ "l *&s0#* %" &?*s %" "%$% "s*l$ /@3l* "& "&"$l. E& 0& 0&-& -& $ l$s l$s " ""& "& $s $s s$& s$&!$ !$$ $ss /$$ /$$ "l #"6* #"6*$# $#" "&! &!** *&! *&!& &0* 0* $s"0$#"&!* %" l$ $l%$% s$&!$$, "l /"s"&!" /l$& #"&*&$ *#* #"%%$ /"2"&!2$ "& "l $&'lss %" /"l*s "& "l #$&0$l %" 30"&$s /'!$s %" #$&0 #$&0+$ +$! !0 0$$ (BPM (BPM)) "l /* /*$ $#$ #$ %" 7 7"& "&"" s$&" s$&"$# $#" "&! &!** (PHS (PHS), ), $$&!5$&%* l$ &*0%$% %" l*s $l#"&!*s !"9&"&%* "l *#/*#s* %" #"6*$ *&!&0$#"&!" "& l$ $l%$% %"l /*%0!* %" l*s /*"s*s 3$6* l$ &*#$!2$ %" DIGESA
II.
OBETIOS: A&$l5$ "l 0#/l#"&!* %"l PLAN HACCP HACCP PARA PARA ELABORACION DE PAN COMU COMUN N O DE LABR LABRAN ANZA ZA,, PAN DE QU QUIN INUA UA,, DE QUIWICHA, CAÑIHUA, PAN DE MOLDE, PAN INTEGRAL, PAN TOST TOSTA ADA DA,, PAN DE YEMA YEMA,, BISC BISCOC OCHO HO (PA (PAN CHAN CHANCA CAY Y), PANETON TRADICIONAL, Y PANETON DE CEREALES. B$s$%* $ l$ &*#$ !8&$ /"0$&$ 99;<==>. I%"&!+$ l$s +$l"&$s 40" /"s"&!$ "l /l$& 7$/, $s1 !*#$ #"%%$s *"!2$s. •
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III. II.
PUNTOS DE ANLISIS N&@& !/* %" /$& !"&" "s/"+$%* "l !$!$#"&!* "l 0$l $ s%* s*#"!%* !$l"s *#*: l$ !"#/"$!0$, !"#/* %"#'s /$'#"!*s 40" s" %"3" "s/"+$ "& $%$ "!$/$ %" /*"s*. L$s "+""&$s 33l*'+$s &* %"3"& "s!$ !$%$s "& l$ %"s/-& %" l*s /*"s*s, $ 40" "s!$s %"3"& !$%$s %"!$ll$%$s "& "l $&"*. S" *3s"2$ *3s"2$ 40" 40" l$ %"s/ %"s/-& -& %"l /*"s /*"s** *"& *"& "& "l +*#$!* +*#$!* %"l /$& !*s!$%* /$& &!"$l, s" %"s$*ll$ %" 0$l #$&"$ /$$ $#3*s •
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$s*s s& "#3$* "& "l #s#* +*#$!* %" $%$ "l$3*$-& %" /$& /"s"&!$& $$!"1s!$s *$&*l8/!$s %+""&!"s. P* "6"#/l*: El /$& !*s!$%* /"s"&!$ $$!"1s!$
Características organolépticas pan tostado. Características organolépticas pan integral.
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I.
Color: $$!"1s!* Olor y color: $$%$3l", $$!"1s!* del textura: *$&!" Sabor: $$!"1s!* Color: $$!"1s!* del Olor y color: $$%$3l", $$!"1s!* textura: s0$2" Sabor: $$!"1s!*
E& "l 0$%* &@#"* : S" *3s"2$ 40" l*s /$&"s /"s"&!$& !"!0$s %+""&!"s, /* !$&!* %"3"*& 7$3" /$s$%* /* /*"s*s %+""&!"s 40" l" %"& "s$ $$!"1s!$ +&$l $l /$&. L$ %"s/-& %"l /*"s* %" l*s /$&"s %" l$3$&5$, /$& %" 40&0$, %" 7$, $?70$, /$& %" "#$, /$& 3s*7*, &* 0"&!$& *& l$ %"s/-& %" *"& "& l$ +7$ !8&$. L$ "& l$ +7$ !8&$ %"s3"& &"%"&!"s /&/$l"s, /"* s*l* /$$ $l0&*s $s*s /* "6"#/l*: N* #s*&$& &"%"&!"s /&/$l"s /$$ "l /$& %" #*l%", /$& &!"$l, /$&"!*& !$%*&$l, /$&"!*& %" ""$l"s /$& !*s!$%*.
ANLISIS DE PUNTOS CRTICOS I.. DIAGRAMA DE FLUO PARA LA ELABORACIJN DE PANES IV.1.1. Puntos de control (PC) •
ecepci!n "e #ateria Pri$a % Insu$os: S"
*&*" 40" "s l$ /#"$ "!$/$ /$$ l$ "l$3*$-& %" /$&"s /* !$&!* %"3" *&!$ *& #$!"$ /#$ &*0$ l3" %" $"&!"s *&!$#&$&!"s #$!"$s "!$?$s, $ 40" /"s"&!$1$& 0& "s* "#"%$3l" /$$ s"0 *& l$s s0"&!"s */"$*&"s $s#s#* s" %"3" *&!*l$ 40" l*s /*%0!*s " &s0#*s &* "s!8& $%0l!"$%*s & 2"&%*s. P* "s!$s $5*&"s s" *&s%"$ 0& PC. "oci$etría: P$$ "s!$ "!$/$ s" %"3" *&s%"$ l$ *"!$ $l3$-& " 7"&5$-& %" l$ 3$l$&5$, $l #*#"&!* %" "$l5$ "l /"s$%* %"3"& s" "$!$s l$s $&!%$%"s "s!$3l"%$s /*40" 0& ""s* * %s#&0-& %" l$s +*#0l$*&"s *"!$s $l!"$1$& l$s /*/"%$%"s *$&*l8/!$s !$l"s *#*: s$3* !"!0$.
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#e&clado'a$asado' sobado:
"s 0& /0&!* %" *&!*l %"3%* $ 40" &!"2"&"& +$!*"s *#* !"#/* !"#/"$!0$, l$s 0$l"s 2$$$& %" $0"%* $l /*%0!* +&$l 40" s" 40"" *3!"&". er$entaci!n: s "s 0& PC, %"3%* $ 40" "& "s!$ "!$/$ l$s l"2$%0$s "#/"5$& s0 $!2%$% #"!$3-l$ s" l"s %"3" %$ l$s *&%*&"s $%"0$%$s *#* !"#/* !"#/"$!0$, /$$ 40" l$ #$s$ $%40"$ "l 2*l0#"& "40"%*. %nriado: es 0& / /*40" s &* s" "$l5$ "l "&+$%* $%"0$%* $+"!$$ l$ &*0%$% %"l /*"s* /*s!"*. %$pacado: "s 0& / $ 40" s" %"3" #*&!*"$ 40" l*s /*%0!*s &* s0+$& %$?*s +1s*s "& "s!$ "!$/$. ecepci!n de en*ases y e$pa+ues: s" l" *&s%"$ *#* 0& /0&!* %" *&!*l /* 408 s" %"3" $&$l5$ 40" l*s "#/$40"s "&2$s"s "s!8& l3"s %" $"&!"s !-*s *&!$#&$&!"s.
IV.1.,. Puntos críticos de control (PCC) •
-orneado:
"s 0& /0&!* 1!* /&/$l /*40" $/$!" %" !"&" l$ +0&-& %" *" "l $l#"&!*, "l#&$ $ 0& &2"l $"/!$3l" l$ /*s3l" /"s"&$ %" 0& /"l*. P$s$&%* $ s" %" "s!$ #$&"$ %"!$#"&!" 0& PCC. %n*asado: "s 0& / 2!$l $ 40" s s" "&2$s$& /$&"s $ 0&$ !"#/"$!0$ &* $%"0$%$ 7$ l$ /*s3l%$% %" 40" s" "&"" #*7*s 0 *!*s #**$&s#*s. S "l s"ll$%* &* "s 7"#8!* 0&+*#" %"6$ "s/$*s "& l*s 0$l"s s" /0"%" /*%0 *&!$#&$-&.
I.<. DIAGRAMA DE FLUO PARA LA ELABORACIJN DE ISCOCHOS Y PANETONES IV.,.1. Puntos de control (PC) •
ecepci!n "e #ateria Pri$a % Insu$os: S"
*&*" 40" "s l$ /#"$ "!$/$ /$$ l$ "l$3*$-& %" /$&"!*&"s 3s*7*s /* !$&!* %"3" *&!$ *& #$!"$ /#$ &*0$ l3" %" $"&!"s *&!$#&$&!"s #$!"$s "!$?$s, $ 40" /"s"&!$1$& 0& "s* "#"%$3l" /$$ s"0 *& l$s s0"&!"s */"$*&"s $s#s#* s" %"3" *&!*l$ 40" l*s /*%0!*s " &s0#*s &* "s!8& $%0l!"$%*s & 2"&%*s. P* "s!$s $5*&"s s" *&s%"$ 0& PC. "oci$etría: P$$ "s!$ "!$/$ s" %"3" *&s%"$ l$ *"!$ $l3$-& " 7"&5$-& %" l$ 3$l$&5$, $l #*#"&!* %" "$l5$ "l /"s$%* %"3"& s"
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"$!$s l$s $&!%$%"s "s!$3l"%$s /*40" 0& ""s* * %s#&0-& %" l$s +*#0l$*&"s *"!$s $l!"$1$& l$s /*/"%$%"s *$&*l8/!$s !$l"s *#*: s$3* !"!0$. #e&clado del proceso esponado: "s 0& /0&!* %" *&!*l %"3%* $ 40" &!"2"&"& +$!*"s *#* !"#/* !"#/"$!0$, l$s 0$l"s 2$$$& %" $0"%* $l /*%0!* +&$l 40" s" 40"" *3!"&". Pri$era er$entaci!n: s "s 0& PC, %"3%* $ 40" "& "s!$ "!$/$ l$s l"2$%0$s "#/"5$& s0 $!2%$% #"!$3-l$ s" l"s %"3" %$ l$s *&%*&"s $%"0$%$s *#* !"#/* !"#/"$!0$, /$$ 40" l$ #$s$ $%40"$ "l 2*l0#"& "40"%*. %nriado: es 0& / /*40" s &* s" "$l5$ "l "&+$%* $%"0$%* $+"!$$ l$ &*0%$% %"l /*"s* /*s!"*. Selecci!n y %$pacado: "s 0& / $ 40" s" %"3" #*&!*"$ 40" l*s /*%0!*s &* s0+$& %$?*s +1s*s "& "s!$ "!$/$. ecepci!n de en*ases y e$pa+ues: s" l" *&s%"$ *#* 0& /0&!* %" *&!*l /* 408 s" %"3" $&$l5$ 40" l*s "#/$40"s "&2$s"s "s!8& l3"s %" $"&!"s !-*s *&!$#&$&!"s
IV.,.,. Puntos críticos de control (PCC) •
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"s 0& /0&!* 1!* /&/$l /*40" $/$!" %" !"&" l$ +0&-& %" *" "l $l#"&!*, "l#&$ $ 0& &2"l $"/!$3l" l$ /*s3l" /"s"&$ %" 0& /"l*. P$s$&%* $ s" %" "s!$ #$&"$ %"!$#"&!" 0& PCC. %n*asado: "s 0& / 2!$l $ 40" s s" "&2$s$& /$&"s $ 0&$ !"#/"$!0$ &* $%"0$%$ 7$ l$ /*s3l%$% %" 40" s" "&"" #*7*s 0 *!*s #**$&s#*s. S "l s"ll$%* &* "s 7"#8!* 0&+*#" %"6$ "s/$*s "& l*s 0$l"s s" /0"%" /*%0 *&!$#&$-&.
RESULTADOS: Al $&$l5$ "l /l$& PLAN HACCP PARA ELABORACION DE PAN COMUN O DE LABRANZA, PAN DE QUINUA, DE QUIWICHA, CAÑIHUA, PAN DE MOLDE, PAN INTEGRAL, PAN TOSTADA, PAN DE YEMA, BISCOCHO (PAN CHANCAY), PANETON TRADICIONAL, Y PANETON DE CEREALES. Y *#/$$ *& l$ &*#$ !8&$ 99K<==> s" *&s!$!- l$ #$&"$ %" "l$3*$ 0& /l$& HACCP. El /l$& $&$l5$%* &* "s/"+$ l*s /0&!*s %" *&!*l "& $%$ /*"s*. s"@& l$ &*#$, %"3"1$& #"&*&$ "s/"1+$#"&!" /$$ $%$ /*"s*. S" "&*&!- 2$*s /0&!*s "&"$l5$%*s " &*#/l"!*s. CONCLUSIONES: •
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-orneado:
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El /l$& HACCP /"s"&!$%* /* l$ &%0s!$ !$#3* $&%" &* 0#/l" *& "l /*"%#"&!* %" "l$3*$-& %" 0& /l$& HACCP %" $0"%* $ l$ &*#$ 99K<==>. LAS FALENCIAS ENCONTRADAS EN EL PLAN HACCP +0"*& "& l$s +7$s !8&$s, "& l$ %"s/-& %" l$ /l$&!$, "& l$ %"s/-& %"l /*%0!*.
