Requisitos simplificados de higiene
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Fecha
2024-01-10
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Jaén: Universidad de Jaén
Resumen
A pesar de los conocimientos científicos y tecnológicos y de las legislaciones
cada vez más exigentes, las alertas alimentarias se han multiplicado en la
última década. Por ello, se han propuesto medidas clave como figuran en el
Reglamento 852/2004 del Parlamento Europeo y del Consejo relativo a la
higiene de los productos y exige a todas las empresas alimentarias la
aplicación y mantenimiento del Análisis de Peligros y Puntos de Control Crítico
(APPCC) a fin de producir alimentos seguros. No obstante, la aplicación
práctica conlleva obstáculos y limitaciones especialmente para las empresas
pequeñas y/o menos desarrolladas; debido a esto, el Codex Alimentarius
concede importancia a la flexibilidad en la aplicación de los Principios del
APPCC para alcanzar el objetivo fundamental de garantizar la inocuidad de
todos y cada uno de los alimentos que llegan a la mesa del consumidor.
Despite the scientific and technologic knowledge, together with the increasingly exigent legislations, the food alerts have highly improved in the last decade. For this reason, the normative 852/2004 of the European Parliament and the Council of hygiene of products have proposed key measures that call for compliance with the application and maintenance of Hazard Analysis and Critical Control Point (HACCP). Therefore, every food company has to accomplish this control to ensure the production of safe food. Nevertheless, its practical application implies obstacles and limitations, especially for the small and/or less developed companies. Due to this fact, the Codex Alimentarius gives importance to the flexibility in the application of HACCP’s Principle. This tolerance helps to achieve a fundamental goal: to guarantee the harmlessness of every aliment that reach the consumer’s table.
Despite the scientific and technologic knowledge, together with the increasingly exigent legislations, the food alerts have highly improved in the last decade. For this reason, the normative 852/2004 of the European Parliament and the Council of hygiene of products have proposed key measures that call for compliance with the application and maintenance of Hazard Analysis and Critical Control Point (HACCP). Therefore, every food company has to accomplish this control to ensure the production of safe food. Nevertheless, its practical application implies obstacles and limitations, especially for the small and/or less developed companies. Due to this fact, the Codex Alimentarius gives importance to the flexibility in the application of HACCP’s Principle. This tolerance helps to achieve a fundamental goal: to guarantee the harmlessness of every aliment that reach the consumer’s table.