Desarrollo de un Manual de HACCP aplicado al Sushi tradicional

Abstract

Sushi is a very traditional Japanese preparation that over the years has been the cause of foodborne illnesses (ETA). The consumption of contaminated sushi has been the start of disease outbreaks around the world, and despite regulatory organizations, the number of clinical cases has not been able to be reduced. Through the use of international regulations and the HACCP plan, we have sought to standardize sushi preparation processes. Analyzing the dangers that can affect sushi ingredients such as bacterial agents and contaminating agents, during the transport of the ingredients, reception and storage of the products and processes that are carried out in a sushi preparation restaurant. Establishing Critical Control Points and standardizing the appropriate processes and conditions for sushi ingredients, which guarantee a healthy product suitable for consumption. With the information collected from this document, a HACCP Manual applied to traditional sushi has been developed, with all the standardized processes of sushi preparation and considering Good Manufacturing Practices (GMP) and the HACCP system documented in this thesis.