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Projecte llegit

Títol: Diseño de un sistema APPCC en una pescadería del Mercado de La Marina, Barcelona

Estudiant que ha llegit aquest projecte:

Tutor/a o Cotutor/a: CENDRA GASCON, MARIA DEL MAR

Departament: DEAB

Títol: Diseño de un sistema APPCC en una pescadería del Mercado de La Marina, Barcelona

Data inici oferta: 28-01-2025      Data finalització oferta: 28-04-2025

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:
EEABB

Paraules clau:
APPCC, seguridad alimentaria, pescado, alimentos, manipulación, prerrequisitos

Descripció del contingut i pla d'activitats:
Este trabajo tiene como objetivo principal diseñar un sistema de Análisis de Peligros y Puntos de Control Críticos (APPCC) para garantizar la seguridad alimentaria de los productos que se elaboran en una pescadería local.
Se pretende coger como referencia el Codex Alimentarius y el Reglamento (CE) 852/2004, principalmente, para su diseño.
La importancia del trabajo recae en mentalizar a comercios locales de la importancia de las buenas prácticas cuando hablamos de seguridad alimentaria y la importancia de la calidad del producto como característica relevante hacia el consumidor.
Puntos clave que contendría el trabajo:
- Metodología para la elaboración de un sistema APPCC
- Análisis de prerrequisitos
- APPCC
o 5 pasos preliminares
o 7 principios APPCC
- Análisis de la posibilidad de implantación del sistema APPCC

Overview (resum en anglès): This coursework presents the design of a Hazard Analysis and Critical Control Points
(HACCP) system for a local fish market. The objective is to analyze and assess potential
risks that may arise within the establishment in order to ensure food safety and the
wholesomeness of the products.
To achieve this, the prerequisites that a food establishment must meet were first analyzed,
and then the steps established by the regulations were applied to design the HACCP
system.
The prerequisites address any hazards that may exist before the activity begins. In other
words, they aim to ensure that aspects such as infrastructure, pest control, or the water
used in the establishment do not supose a significant risk to the products. The general
approach to controlling potential hazards related to prerequisites is through the
establishment of registers and frequent checks.
Hazard analysis is not mandatory for this type of establishment, but it was considered
beneficial to carry it out in order to better understand the critical points that may exist in the
establishment, and thus provide the company with more information on how to ensure food
safety.
After analyzing the various hazards present in the establishment, it was observed that, in
general, due to the type of products being sold, the most relevant factor is to ensure that
the cold chain is not broken at any stage.
It was concluded that if a comprehensive prerequisite plan is in place, it may be sufficient
to ensure food safety without the need for a hazard analysis. It is valued how important it is
to have information about the products that are marketed and about good practices to be
able to guarantee it.

Aquest projecte està relacionat amb l'adaptació al Canvi Climatic? No

Aquest projecte està relacionat amb la digitalització del seu àmbit de treball? No

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