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Reto HACCP

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Reto HACCP

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About this activity

Detecta peligros y controla puntos críticos.

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Peru

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Reto HACCP
 

Reto HACCPOnline version

Detecta peligros y controla puntos críticos.

by marcia Diaz
1

Soy un sistema que planifica, evalúa y controla peligros en la producción de alimentos desde la materia prima hasta el consumo. ¿Qué soy?

Pistas

Mis siglas en inglés significan Hazard Analysis and Critical Control Points.

Se centra en identificar y gestionar los peligros para evitar que lleguen al consumidor.

Se emplea en la industria alimentaria para gestionar la seguridad alimentaria.

2

Es un Agente biológico, físico, químico y radiologicos presente en el alimento que puede causar un efecto adverso para la salud.

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o

3

Es la evaluación de la probabilidad de ocurrencia del peligro y la severidad del daño que podría causar.

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o

4

Es un equipo multidisciplinario, con conocimientos teóricos y prácticos en proceso, capacitado y comprometido

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E

o

H

P

5

Son requisitos previos para la implementación de los 12 pasos del sistema HACCP según Codex Alimentarius

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