Resumen

CASTANEDA, Rossio; FUENTES, Catalina  y  PENARRIETA, J. Mauricio. Assessment of pre-requirements of haccp and analysis of critical control points for safety during production of artisanal and industrial bread. Rev. Bol. Quim [online]. 2016, vol.33, n.5, pp.196-208. ISSN 0250-5460.

Abstract Bread is the main food in the Bolivian family basket since it forms essential part of Bolivians' basic feeding. Its low price, easy processing and nutritional characteristics contribute largely with important amounts of carbohydrates to the daily diet. In spite of all these important features of bread, there are few studies devoted to the establishing of its quality indexes during production in La Paz. This problem implies a potential negative impact on the health of consumers. The purpose of this study was to observe and evalúate compliance with Good Manufacturing Practices and to see the feasibility and/or analysis of the implementation of an HACCP system in two bakery companies in La Paz, Bolivia, one industrial and the other Craftsmanship type. From the evaluation of both bakeries, it can be concluded that the Craftsmanship type does not comply with the minimum production requirements for human consumption. This is a threatening and alarming fact for the health of the population. On the contrary, the industrial type bakery meets most of the prerequisites for bread production with safety and it is suggested that in time a HACCP and consequently the ulterior corresponding quality management systems could be implemented for it

Palabras clave : Bread; Bakery; Industrial; Artisanal; HACCP; APPCC; BPMs; Food innocuity.

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