cold chain management opportunities · 2020-01-27 · cold chain management opportunities ibq jose...
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Cold Chain Management opportunities
IBQ Jose Manuel Samperio MSc.
In collaboration with:
January 27-28, 2020. Atlanta Georgia
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Criador
Productor
Primario
Criadero
Incubadora
Pollo de
Engorde
granja
Planta de
ProcesamientoCadena de
distribución
ANTE MORTEN POST MORTEN
MAPAS TERMICOS
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CALIDAD: Lograr que un alimento sea
apetecible al consumirlo: buen sabor,
Color y Textura.
INOCUIDAD:Lograr que un alimento sea
seguro al consumirlo: libre de agentes
Causantes de daño y/o enfermedad.
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“Zona de peligro
De los alimentos4°C-60°C”
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CARNE FRESCA?
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Definicion de carne fresca (Codex Alimentarius)
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Just Meat Safety
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Temperatura de Congelación
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CADENA DE DISTRIBUCION @ CADENA DE FRIO
1ª Milla ultima milla
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(4°C- 60°C)
(40 °F - 140 °F)
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¿Tenemos cultura de la Inocuidad en
Latinoamerica?
• “De que se eche a perder a que me haga daño…”
• “Lo que no mata… engorda”
• “Si no esta apestoso … no esta sabroso”
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PRINCIPIOS DE ACCIÓNDEL FRÍO
REDUCCIÓN AL MÍNIMO DE LA VELOCIDADDE CRECIMIENTO DE MICROORGANISMOS
REDUCCIÓN AL MÍNIMO DE LA VELOCIDAD DE LAS REACCIONES ENZIMÁTICAS
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Tipos de congelación
CONGELACION LENTA: cristales cuchillo CONGELACION RAPIDA: micro cristales
IQF
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RIESGO=Peligro x exposición
Ian Shaw, U. of London. UK.
PELIGRO
RIESGO NO RIESGO
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WOF
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EL FRIO EXTIENDE LA FASE LAG DE LAS BACTERIAS EN LA CARNE
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1. Agua Íntimamente Ligada 5%
2. Agua Medianamente Ligada 5%
3. Agua Libre 90%
Molécula de agua
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TEMPERATURAS SUGERIDAS PARA CARNE DE POLLO
POR JMS
•Pollo Fresco Refrigerado -2 ºC a 2ºC
•Pollo Fresco Congelado -12 ºC a -18ºC ……
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Quemar producto por Aire caliente
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http://www.fsis.usda.gov/shared/PDF/Transportation_Security_Guidelines.pdf
Guía básica para Almacenamiento y transporte de carne, pollo y huevo
Desarrollada por el FSIS-USDA
COLD CHAIN 101
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CIRCULACION DE AIRE SIN TURBULENCIAS
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Buenas Prácticas
Durante la Carga
Andén de carga con Refrigeración a 4°C como
máxima temperatura, Tiempo máximo 20 minutos
Sin cortina
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Choque Térmico (con Dew point)
-18 ° C
Max. 4°C -18 °C
Frigorifico Foyer Transporte
Anden al aire libre
Anden aislado frio
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MALA ORIENTACION DE TARIMAS O PALLETS Y
FUGAS DE FRIO
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Fugas de frio
“Si quieres obtener resultados
diferentes, no hagas siempre lo mismo”
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FUGAS DE FRIO, SON FUGAS DE DINERO
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Inspección de alimentos frios
• Control: se debe llevar un control y medición de la temperatura durante
toda la cadena.
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Re-cristalización
Max.
inicia
-18 -12 -6 0°C
RECRISTALIZACION
Recristalización de IQF meats
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Inspección en CAMARAS
• Cargas y descargas: hay que preenfriar los vehículos antes de la carga, y por
lo tanto sus puertas no deben abrirse hasta que ese proceso esté finalizado.
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ESO ES TODO…..GRACIAS