Dairy products: safety and quality. A step towards integration

Abstract

For demonstrating food quality and inocuity, it is necessary to introduce Quality Management Systems where all the elements gathered in the different regulations and standards such as: Hygiene Codes, the Hazard Analysis and the Control of Critical Points (HACCP) System, among others are incorporated. With the creation of a Small and Medium Sized Enterprises (SMEs) enterprise of dairy products using a modern technology, located in the western part of Havana province, it was indispensable to establish a Quality Management System with these characteristics. From an initial diagnostic, a system including the definition of its processes was designed. The productive flows in form of graphics were used as part of the HACCP. Four files of products were elaborated. At the same time, they serve as a base for the identification of the Hazard Analysis and the Control of Critical Points (HACCP). The implementation of the system designed demonstrated improvements in the quality and inocuity of products, increases in profits and satisfaction of the customers, besides achieving the approval of the different Regulatory Organizations of the country.