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Crossword Puzzle

programaOnline version

buenas practicas de manufactura

by YESSENIA BULLAIN LAFUENTE
1

Análisis de peligros y puntos críticos de control

2

Cumplir con las normas y estándares internacionales

3

colaboración entre países para la seguridad alimentaria.

4

Reducción de microorganismos a un nivel seguro

5

la probabilidad de que un peligro en los alimentos cause un efecto adverso en la salud, considerando la gravedad del daño y la frecuencia de exposición

6

conjunto de propiedades y características de un alimento que le confieren su aptitud para satisfacer las necesidades y expectativas del consumidor,

7

Obtención de evidencia de una medida de control, que serán capaces de controlar eficazmente el peligro significativo relacionado con la inocuidad.

8

Medida(s) de control aplicadas para prevenir o reducir un peligro significado a un nivel aceptable y donde el criterio de acción y medición u observación, permite el control de ´procesos y/o producto.

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