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HACCP: Inocuidad de Alimentos

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HACCP: Inocuidad de Alimentos

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Desafío de seguridad alimentaria: ordena conceptos HACCP

Created by

Onice Garcia
Onice Garcia
Costa Rica

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HACCP: Inocuidad de Alimentos
 

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HACCP: Inocuidad de AlimentosOnline version

Desafío de seguridad alimentaria: ordena conceptos HACCP

by Onice Garcia
1

Identificación de riesgos biológicos, químicos y físicos que pueden contaminar los alimentos.

     
  
  
2

Etapa del proceso donde aplicar límites para prevenir, eliminar o reducir riesgos a niveles aceptables.

        
  
  
  
3

Incluyen todas las condiciones previas necesarias antes de implementar el sistema (por ejemplo, control de proveedores, capacitación del personal, trazabilidad, saneamiento).

4

Son los procedimientos básicos de higiene, manipulación, limpieza, control de plagas, mantenimiento. Forman las bases para la implementación del HACCP

        
  
  
  
5

Alergenos, Agentes de limpieza, Lubricantes

  
  
6

partículas de metal, madera, vidrio etc

  
  
7

Garantía de que los alimentos no contienen peligros que puedan enfermar o dañar al consumidor

8

Atributos que satisfacen las expectativas o necesidades del producto

 
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