LIFE CYCLE ASSESSMENT AND HAZARD ANALYSIS AND CRITICAL CONTROL POINTS TO THE PASTA PRODUCT

Abstract

The objective of this work is to combine the Life Cycle Assessment (LCA) and Hazard Analysis and Critical Control Points (HACCP) methodologies for the determination of risks that the food production represents to the human health and the ecosystem. The environmental performance of the production of pastas in the “Marta Abreu” Pasta Factory of Cienfuegos is assessed, where the critical control points determined by the biological dangers (mushrooms and plagues) and the physical dangers (wood, paper, thread and ferromagnetic particles) were the raw materials: flour, semolina and its mixtures, and the disposition and extraction of them. Resources are the most affected damage category due to the consumption of fossil fuels.