Análisis microbiológico de la seguridad de los alimentos listos para el consumo
Fecha
2017-10-31
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Jaén: Universidad de Jaén
Resumen
[ES]La seguridad alimentaria es uno de los temas prioritarios a abordar. Debido a la creciente preocupación del consumidor por el riesgo a producir infecciones/intoxicaciones, el ámbito legal dentro de la Unión Europea, obliga a todos los trabajadores de la empresa a desarrollar programas y procedimientos que aseguren la inocuidad de sus productos y elaboraciones, basadas en principios del Análisis de Peligros y Puntos de control Críticos (APPCC).
En este sistema se explican los pasos a seguir para evaluar los peligros específicos y establecer medidas de control basadas en prevención, eliminación y/o reducción de éstos niveles aceptables en cada una de las fases específicas del proceso, en lugar de realizar este análisis en las elaboraciones finales, lo que supone una ventaja para la empresa a múltiples niveles. Además también hay que tener en cuenta los requisitos previos que deben adaptarse a los principios de higiene alimentaria según impone el Codex Alimentarius.
[EN]Food security is one of the priority topics to be addressed. Due to the growing consumer concern about the risk of producing infections / intoxications, the legal environment within the European Union obliges all workers in the company to develop programs and procedures to ensure the safety of their products and processes, based on Principies of Hazard Analysis and Critica! Control Points (HACCP). This system explains the steps to be taken to assess specific hazards and to establish control measures based on prevention, elimination and / or reduction of these acceptable levels at each of the specific stages of the process, Which is an advantage for the company at multiple levels. In addition, it is also necessary to take into account the prerequisites that must be adapted to the principies of food hygiene as required by the Codex Alimentarius.
[EN]Food security is one of the priority topics to be addressed. Due to the growing consumer concern about the risk of producing infections / intoxications, the legal environment within the European Union obliges all workers in the company to develop programs and procedures to ensure the safety of their products and processes, based on Principies of Hazard Analysis and Critica! Control Points (HACCP). This system explains the steps to be taken to assess specific hazards and to establish control measures based on prevention, elimination and / or reduction of these acceptable levels at each of the specific stages of the process, Which is an advantage for the company at multiple levels. In addition, it is also necessary to take into account the prerequisites that must be adapted to the principies of food hygiene as required by the Codex Alimentarius.