Inspecciones basadas en el riesgo (IBR) en las industrias agroalimentarias
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Fecha
2024-01-09
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Jaén: Universidad de Jaén
Resumen
El Proyecto de Fin de Máster en Avances de Seguridad Alimentaria está
basado en unas Prácticas realizadas en el Distrito Sanitario de Jaén y su
objetivo es describir las características y competencias del departamento
de Protección de la Salud, conocer las labores de Inspección Oficial a las
que se someten las empresas Agroalimentarias de Andalucía por parte de
los Agentes de Control Oficial, como es la Supervisión y en concreto la
Inspección Basada en el Riesgo que es el objetivo principal del Proyecto,
además de una forma más genérica se describe el Sistema de Autocontrol
y la Norma APPCC (Análisis de Peligros y Puntos de Control Críticos) el
cual es el documento obligatorio que tienen implantado las empresas
para gestionar la Seguridad Alimentaria y garantizar productos inocuos
en el mercado.
The Final Master's Project in Food Safety Advances is based on Practices carried out in the Sanitary District of Jaén and its objective is to describe the characteristics and competences of the Health Protection Department, to know the Official Inspection tasks to which Agri-Food Companies of Andalusia are submitted by the Official Control Agents, such as Supervision and specifically the Risk-Based Inspection, which is the main objective of the Project, in addition to a more generic form, the Self-Control System and the HACCP Standard (Analysis of Hazards and Critical Control Points) which is the mandatory document that companies have implemented to manage Food Safety and ensure safe products in the market.
The Final Master's Project in Food Safety Advances is based on Practices carried out in the Sanitary District of Jaén and its objective is to describe the characteristics and competences of the Health Protection Department, to know the Official Inspection tasks to which Agri-Food Companies of Andalusia are submitted by the Official Control Agents, such as Supervision and specifically the Risk-Based Inspection, which is the main objective of the Project, in addition to a more generic form, the Self-Control System and the HACCP Standard (Analysis of Hazards and Critical Control Points) which is the mandatory document that companies have implemented to manage Food Safety and ensure safe products in the market.