Procedimiento para la implantación de sistema APPCC en una almazara de aceite de oliva
Archivos
Fecha
2024-01-11
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Jaén: Universidad de Jaén
Resumen
El sistema de Autocontrol es la herramienta de Seguridad Alimentaria más extendida y reconocida a nivel internacional. Las empresas alimentarias tienen la obligación de establecer, aplicar y mantener un sistema de autocontrol basado en los planes generales de higiene y en los principios del APPCC, ambos practicados de forma conjunta para asegurar que se llevan a cabo correctamente las prácticas de higiene durante todo el proceso productivo, esenciales para garantizar la inocuidad de los alimentos. El objetivo del presente trabajo consiste en desarrollar un modelo de implantación de Sistema de Autocontrol destinado a la producción de aceite de oliva e identificar así las dificultades para su aplicación, facilitando una herramienta de medidas de autocontrol que puedan modificarse y adaptarse a las características de cada empresa.
The Self-monitoring system, as it is already perceived, is the most widespread and internationally recognized Food Safety tool. Food companies have the obligation to establish, apply and maintain a self-control system based on general hygiene plans and HACCP principles, both practiced jointly to ensure that hygiene practices are carried out correctly throughout the production process, which is essential to guarantee food safety.The main objective of this work is to develop a model for the implementation of the Self-Control System in the production of olive oil and thus identify the difficulties for its application, facilitating a tool for self-control measures that can be modified and adapted to the characteristics of each company.
The Self-monitoring system, as it is already perceived, is the most widespread and internationally recognized Food Safety tool. Food companies have the obligation to establish, apply and maintain a self-control system based on general hygiene plans and HACCP principles, both practiced jointly to ensure that hygiene practices are carried out correctly throughout the production process, which is essential to guarantee food safety.The main objective of this work is to develop a model for the implementation of the Self-Control System in the production of olive oil and thus identify the difficulties for its application, facilitating a tool for self-control measures that can be modified and adapted to the characteristics of each company.