title: [Design of an HACCP program for a cocoa processing facility].
abstract: The HACCP plan is a food safety management tool used to control physical, chemical and biological hazards associated to food processing through all the processing chain. The aim of this work is to design a HACCP Plan for a Venezuelan cocoa processing facility.The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The existence and effectiveness of these prerequisite programs were previously assessed.Good Agriculture Practices (GAP) audit to cocoa nibs suppliers were performed. To develop the HACCP plan, the five preliminary tasks and the seven HACCP principles were accomplished according to Codex Alimentarius procedures. Three Critical Control Points (CCP) were identified using a decision tree: winnowing (control of ochratoxin A), roasting (Salmonella control) and metallic particles detection. For each CCP, Critical limits were established, the Monitoring procedures, Corrective actions, Procedures for Verification and Documentation concerning all procedures and records appropriate to these principles and their application was established. To implement and maintain a HACCP plan for this processing plant is suggested. Recently OchratoxinA (OTA) has been related to cocoa beans. Although the shell separation from the nib has been reported as an effective measure to control this chemical hazard, ochratoxin prevalence study in cocoa beans produced in the country is recommended, and validate the winnowing step as well
authors.affiliation: Facultad de Farmacia, Universidad Central de Venezuela, Caracas, Venezuela.
authors.forename: Patrizia
authors.initials: P
authors.lastname: López D'Sola
authors.forename: María Gabriela
authors.initials: MG
authors.lastname: Sandia
authors.forename: Lizet
authors.initials: L
authors.lastname: Bou Rached
authors.forename: Pilar
authors.initials: P
authors.lastname: Hernández Serrano
mesh_terms: D002099:Cacao / Q000592:standards*; D003659:Decision Making, Organizational; D005506:Food Contamination / Q000517:prevention & control; D005513:Food Inspection / Q000379:methods*; D005525:Food-Processing Industry / Q000592:standards; D064088:Hazard Analysis and Critical Control Points / Q000379:methods*; D009793:Ochratoxins / Q000032:analysis*; D016730:Program Development; D011786:Quality Control; D017751:Safety Management; D012475:Salmonella / Q000254:growth & development; D014687:Venezuela
chemical_list: D009793:Ochratoxins; C025589:ochratoxin A