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Analysis through the Modal Analysis of Effects and Failures (MAEF) was applied and incorporated together with the Hazard and Critical Control Points Analysis (HCCPA) in order to establish the assessment of risk in a maquiladora of boneless turkey. Through risk significance, the importance of establishing preventive measures during the most vulnerable stages of the process was calculated and predicted in this paper. Significance was calculated by obtaining the Criticality Index (CI). The critical control points were established using the decision tree methodology, which was focused on those stages showing the highest values related to the CI. The main possible causes that generate a deviation from the critical con- trol points were listed and analyzed through a root-cause analysis, using Ishikawa's diagram. The integration of risk analysis in a HCCPA plan proved to offer advantages that facilitate the

Implementación del análisis de riesgo en la industria alimentaria mediante la metodología AMEF: enfoque práctico y conceptual