¿Qué es la inocuidad de alimentos?
Summary
TLDRThe script discusses food safety, emphasizing that safe food should not cause harm when prepared or consumed as intended. It covers various food safety hazards, including biological, chemical, and physical threats, and highlights the importance of communication across the food chain to identify and control these risks. The script introduces tools like Hazard Analysis and Critical Control Points (HACCP) and ISO 22000:2018, which incorporate HACCP principles to ensure food safety throughout the supply chain. It also mentions the benefits of implementing these systems, such as increased competitiveness and consumer satisfaction.
Takeaways
- 🍽️ Food safety means that food will not cause harm to consumers when prepared or consumed as intended.
- 🚫 It prevents the existence of food-related hazards at the point of consumption.
- 🔍 Hazards can occur at any point in the food chain, from production to consumption.
- 🦠 Biological hazards include bacteria, viruses, and parasites.
- 💊 Chemical hazards involve chemical contaminants, toxic compounds, and prohibited substances.
- 🗑️ Physical hazards may include glass, jewelry, stones, and bone splinters.
- 🛡️ Preventing foodborne illness requires various controls to ensure safety throughout the food chain.
- 🔄 Effective communication across the food chain is crucial for identifying and controlling food safety hazards.
- 📋 HACCP (Hazard Analysis Critical Control Point) is a systematic approach to ensure food safety by identifying, analyzing, and controlling hazards.
- 🌐 ISO 22000:2018 is a standard that incorporates HACCP principles and requires the identification and evaluation of all foreseeable hazards in the food chain.
- 🏆 Certification to ISO 22000 brings benefits such as competitiveness, consumer satisfaction, and market expansion.
- 📞 For more information on ISO 22000 certification, contact the provider for free advice on food safety.
Q & A
What does the term 'food safety' imply?
-Food safety implies that food will not cause harm to the consumer when it is prepared or consumed according to its intended use, preventing the existence of food-related hazards from the moment they are ingested.
At what points in the food chain can food safety hazards occur?
-Food safety hazards can occur at any point within the food chain, from production, transportation, manufacturing, and distribution for sale, to delivery to the customer for consumption.
What types of hazards are associated with food safety?
-Hazard types include biological (e.g., bacteria, viruses, parasites), chemical (e.g., environmental contaminants, toxic compounds, prohibited substances), and physical (e.g., glass, jewelry, stones, bone splinters).
Why is it important to prevent foodborne diseases?
-Preventing foodborne diseases is crucial to ensure that all parties involved in the food chain apply necessary measures to prevent hazards and maintain food safety.
What role does communication play in the food chain regarding food safety?
-Communication is vital to ensure that all relevant food safety hazards are identified and controlled properly by all interested parties throughout the food chain.
What is Hazard Analysis and Critical Control Points (HACCP)?
-HACCP is a systematic approach to food safety that addresses safety through the identification, analysis, and control of biological, chemical, physical, and recently, radiological hazards from raw materials to finished product consumption.
How is the HACCP system designed to be implemented?
-The HACCP system is designed to be implemented in any segment of the food industry, from cultivation, harvesting, transformation, and preparation to the distribution of food for consumption.
What are the seven principles of the HACCP system?
-The principles are: 1) Conduct a hazard analysis, 2) Determine the critical control points (CCPs), 3) Establish critical limits, 4) Establish a monitoring system for CCPs, 5) Establish corrective actions when monitoring indicates a CCP is not under control, 6) Establish verification procedures to confirm the HACCP system is functioning effectively, and 7) Establish documentation and record-keeping procedures.
What is ISO 22000 and how does it relate to HACCP principles?
-ISO 22000 is a standard that incorporates HACCP principles. It requires the identification and evaluation of all hazards that can reasonably be expected to occur in the food chain, including those associated with the type of process and facilities used.
What are 'Pre-requisite Programs' (PRPs) in the context of ISO 22000?
-PRPs refer to basic conditions and activities necessary to maintain food safety throughout the entire food chain, such as a hygienic environment for the production, handling, and provision of final products for human consumption.
What benefits does implementing ISO 22000 bring to an organization?
-Implementing ISO 22000 brings benefits such as competitiveness, consumer satisfaction, and the ability to expand to new markets.
How can one get more information on certifying under ISO 22000?
-For more information on certifying under ISO 22000, one can contact the organization mentioned in the transcript for free advice on food safety.
Outlines
🍽️ Food Safety and Hazard Analysis
This paragraph discusses the concept of food safety, emphasizing that food should not cause harm to consumers when prepared and consumed as intended. It highlights the importance of preventing foodborne illnesses through various controls along the food chain, from production to consumption. The paragraph introduces HACCP (Hazard Analysis Critical Control Point) as a system for managing food safety by identifying, analyzing, and controlling physical, chemical, biological, and radiological hazards. HACCP is designed to be implemented across all segments of the food industry, from cultivation to distribution. The paragraph also mentions ISO 22000, a standard that incorporates HACCP principles and requires the identification and evaluation of all potential hazards in the food chain, including those associated with the type of process and facilities used. ISO 22000 is certified through the adoption of a management system.
🏆 Benefits of Food Safety Implementation
The second paragraph focuses on the advantages of implementing food safety measures, such as increased competitiveness, consumer satisfaction, and the ability to expand into new markets. It encourages readers to seek more information on how to certify under ISO 22000 and offers a free consultation for learning about food safety. The paragraph serves as a call to action, inviting those interested in food safety certification to contact for guidance and support.
Mindmap
Keywords
💡Food Safety
💡Hazard
💡Food Chain
💡HACCP
💡Principles of HACCP
💡ISO 22000
💡Pre-requisites Program (PRP)
💡Foodborne Illness
💡Communication
💡Certification
💡Food Industry
Highlights
Food safety is the concept that food will not harm consumers when prepared or consumed as intended.
Food safety prevents the existence of food-related dangers at the time of consumption.
Dangers can occur at any point in the food chain from production to consumption.
Types of food safety hazards include biological, chemical, and physical threats.
Biological hazards can be bacteria, viruses, parasites, and more.
Chemical hazards include environmental contaminants, toxic compounds, and prohibited substances.
Physical hazards might be glass, jewelry, stones, or bone fragments.
Preventing foodborne illnesses requires creating controls throughout the food chain.
Communication along the food chain is crucial for identifying and controlling food safety risks.
HACCP (Hazard Analysis Critical Control Points) is a tool for applying controls in the food chain.
HACCP involves identifying, analyzing, and controlling physical, chemical, biological, and radiological hazards.
HACCP is designed to be implemented in any segment of the food industry.
HACCP principles include hazard analysis, determining critical control points, establishing critical limits, and monitoring control systems.
ISO 22000 is a standard that incorporates HACCP principles and was updated in 2018.
ISO 22000 requires identifying and evaluating all reasonably expected hazards in the food chain.
ISO 22000 includes prerequisite programs for maintaining food safety throughout the chain.
Examples of prerequisites include maintaining a hygienic environment for food production and handling.
ISO 22000 certification involves adopting a food safety management system.
Benefits of ISO 22000 implementation include competitiveness, consumer satisfaction, and market expansion.
Free consultation is available for ISO 22000 certification through Procea Food Safety.
Transcripts
qué es la inocuidad de alimentos la
inocuidad es un concepto que implica que
los alimentos no causarán daño al
consumidor cuando se preparan o se
consumen de acuerdo con el uso previsto
la inocuidad evita la existencia de
peligros asociados a los alimentos en el
momento en que son ingeridos por los
consumidores dichos peligros pueden
ocurrir en cualquier punto dentro de la
cadena alimentaria desde que el alimento
es producido transportado manufacturado
y distribuido para su venta y entregado
al cliente para ser consumido los
peligros asociados a la inocuidad pueden
ser de varios tipos biológicos como
bacterias virus parásitos y más
químicos como contaminantes químicos
ambientales compuestos tóxicos
sustancias prohibidas y más o físicos
como vidrios joyas piedras astillas de
hueso entre otros
con el timo prevenir una enfermedad
transmitida por alimentos es necesario
crear diferentes controles para asegurar
que todas las partes involucradas en la
cadena apliquen las medidas necesarias
para prevenir un peligro
a la vez es sumamente importante que
exista comunicación a lo largo de toda
la cadena alimentaria para asegurar que
todos los peligros pertinentes a la
inocuidad de los alimentos sean
identificados y controlados
adecuadamente por cada una de las partes
interesadas
existen diferentes herramientas para
aplicar dichos controles en la cadena
alimentaria una de ellas es el análisis
de los peligros y puntos críticos de
control
hasan o por sus siglas en inglés hacer
análisis interior control fondo
el hub es un sistema de administración
en el que se aborda la seguridad
alimentaria a través de la
identificación análisis y control de los
peligros físicos químicos biológicos y
últimamente peligros radiológicos desde
las materias primas las etapas del
proceso de elaboración hasta la
distribución y consumo del producto
terminado
el sistema casa está diseñado para ser
implementado en cualquier segmento de la
industria de alimentos desde el cultivo
la cosecha transformación y elaboración
y distribución de alimentos para el
consumo el sistema de seguridad
alimentaria basado en los principios de
hash up han sido exitosamente
implementados en procesadores de
alimentos tiendas al por menor de
alimentos en operaciones realizadas con
el servicio de alimentos y procesos de
la industria farmacéutica
los principios a los que hace referencia
el sistema hash upson
principio 1 realizar un análisis de
peligros principio 2 determinar los
puntos críticos de control vez ese
principio 3 establecer un límite o
límites críticos principio 4 establecer
un sistema de vigilancia del control de
los psc principio 5 medidas correctivas
cuando la vigilancia indica que un
determinado psc no está controlado
principios 6 procedimientos de
comprobación para confirmar que el
sistema sap funciona eficazmente
principio 7 sistema de documentos
procedimientos y registros para la
aplicación de estos principios
otra herramienta para apoyar la
inocuidad alimentaria es la norma iso
22000 en su más reciente versión 2018
publicada en julio
la ventaja de esta norma es que
incorpora los principios del hasán esta
norma requiere que se identifiquen y
evalúen todos los peligros que
razonablemente se pueden esperar que
ocurran en la cadena alimentaria
incluyendo peligros que puedan estar
asociados con el tipo de proceso e
instalaciones utilizadas para ello
incorpora los conocidos ppr programa de
prerrequisitos los cuales se refieren a
condiciones y actividades básicas que
son necesarias para mantener un
inocuidad a lo largo de toda la cadena
alimentaria
algunos ejemplos pueden ser un ambiente
higiénico para la producción
manipulación y provisión de productos
finales para el consumo humano
la iso 22000 es certificado por medio de
la adopción de un sistema de gestión de
la inocuidad de los alimentos su
implementación trae ventajas consigo
como lo son competitividad satisfacción
del consumidor expansión a nuevos
mercados entre otros
si quieres más información en cómo
certificar bajo la iso 22000 contáctanos
ahora para una asesoría gratuita aprende
con proceda inocuidad de alimentos
5.0 / 5 (0 votes)