Theoretical-methodological bases of the HACCP system in obtaining quality water from a buffalo dairy farm

Abstract

In order to guarantee quality food without hazards to public health, safety food production systems must be complied, from the producer to the consumer. The availability of safety food is a consumer demand and a social necessity. In Cuba, there are no regulated aspects for the application of the HACCP (Hazard Analysis and Critical Control Points) system for the management of sanitary hazards of water for animal consumption of productive species. This work was aimed at establishing the theoretical-methodological bases for the application of the HACCP system to obtain quality water in a buffalo dairy farm in Artemisa province. To this end, the following activities were carried out: establishment of a flow diagram of the water obtaining and supply process, identification of its Critical Control Points (CCPs), setting of the critical limits corresponding to each of the identified CCPs, and proposals of corrective actions for possible deviations in the critical limits of those CCPs. As results, the theoretical-methodological bases were established for the application of HACCP in obtaining quality water from a buffalo dairy farm Artemisa province, as well as the identification of the associated processes as Critical Control Points. Therefore, it is inferred that the milk produced represented a hazard to the health of consumers, due to the fact that the water used did not have the quality required.