Implementar plan de defensa alimentaria en una empacadora de camarón en Guayaquil

Abstract

CONDITION FOR PUBLICATION OF PROJECT. The Ecuadorian shrimp industry faces significant risks related to food safety, such as sabotage, bioterrorism and counterfeiting, which threaten both consumer health and competitiveness in international markets. In Guayaquil, the absence of documented and executed plans for food defense in packaging factories increases these risks. In response, a Food Protection Plan was implemented in a shrimp packing house in Guayaquil, based on the FSSC 22000 v6 standard. From the receipt of raw materials to the delivery of the final product, an exhaustive analysis was carried out. Hazards such as unauthorized access, inappropriate handling in packaging areas, lack of supervision at critical points and deficiencies in the management of chemical inputs were identified. The implementation of the food safety plan has been essential to guarantee product safety and strengthen the competitiveness of the packing house in national and international markets. The integration of TACCP and CARVER + Shock made it possible to identify and control potential threats throughout the production chain. In addition, it was evident that continuous staff training is crucial to foster a culture of food safety and reduce risks associated with contamination. Keywords: FSSC 22000 v6, food safety culture, critical points, TACCP and CARVER + Shock.