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HACCP en Agroindustria: Riesgos y PCC

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HACCP en Agroindustria: Riesgos y PCC

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HACCP en agroindustrias

Created by

NORA ELOISA MALDONADO SIERRA
NORA ELOISA MALDONADO SIERRA
Mexico

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HACCP en Agroindustria: Riesgos y PCC
 

HACCP en Agroindustria: Riesgos y PCCOnline version

HACCP en agroindustrias

by NORA ELOISA MALDONADO SIERRA
1

Un PCC es un punto de proceso donde un control específico puede prevenir, eliminar o reducir un peligro a un nivel aceptable.

2

La validación y verificación son actividades continuas para confirmar que el sistema HACCP funciona como se espera.

3

El análisis de peligros solo considera riesgos biológicos; químicos y físicos no se contemplan.

4

En HACCP, todos los peligros pueden eliminarse completamente en cada PCC.

5

Los PCCs deben ser los mismos para todas las industrias alimentarias, sin adaptar según proceso.

6

La implementación de HACCP en agroindustrias busca asegurar la inocuidad, la calidad y la conformidad legal de los productos alimentarios.

7

El análisis de riesgos en HACCP identifica peligros biológicos, químicos y físicos a lo largo de la cadena de producción.

8

La verificación se realiza solo al final del ciclo de producción y nunca durante.

9

El plan HACCP incluye los 7 principios: identificación de peligros, análisis de riesgos, determinación de PCCs, límites críticos, monitorización, acciones correctivas, verificación y registro.

10

Una vez establecido un PCC, no es necesario monitorizarlo si ya se estableció un límite crítico.

 
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