Dise？o de un plan HACCP en el procesamiento industrial de sardinas congeladas

the hazard analysis and critical control point (haccp) is a system to identify, assess and control the hazards related with production, processing, distribution and consumption in order to get safe food. the aim of this study was to design a haccp plan for implementing in processing line of frozen whole sardine (sardinella aurita). the methodology was based in the evaluation of the accomplishment of the pre-requisite programs (gmp/ssop in a previous study), the application of the principles of the haccp and the sequence of stages settles down by the covenin venezuelan standard n° 3802. time-temperature was recorded in each processing step. histamine was determined by veratox？ neogen. results showed that some sardine batches arrived to the plant with high time-temperature records, finding up to 5 ppm of histamine due to the abuse of temperature during transportation. a haccp plan is proposed with the scope, the selection of the team, the description of the product and the intended use, the flow diagram of the process, hazard analysis and identification of ccp, monitoring system, corrective actions and records. the potential hazards were identified as pathogen growth, presence of histamine and physical objects in the sardines. the control measures of pcc are referred as control of time-temperature during transportation and processing, monitoring of ice supplies and sanitary conditions in the process.