¿Qué es la inocuidad de alimentos?

Procem Consultores

4 Oct 201805:39

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

00:00

🍽️ 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.

05:03

🏆 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

Food Safety is a fundamental concept in the video, referring to the assurance that food will not cause harm to consumers when prepared and/or eaten as intended. It is crucial in preventing foodborne illnesses and ensuring that food is safe at the point of consumption. The script emphasizes the importance of food safety throughout the food supply chain, from production to consumption.

💡Hazard

A hazard in the context of the video is any biological, chemical, or physical agent that could cause harm to consumers. Biological hazards include bacteria, viruses, and parasites, while chemical hazards might involve environmental contaminants or toxic compounds. Physical hazards could be glass, jewelry, or bone fragments. The script discusses the need to identify and control these hazards to ensure food safety.

💡Food Chain

The food chain is the sequence of stages through which food passes from production to consumption. The script highlights that hazards can occur at any point in this chain, emphasizing the need for vigilance and control measures from production, transportation, manufacturing, and distribution to the final delivery to the consumer.

💡HACCP

HACCP, or Hazard Analysis Critical Control Points, is a systematic approach to food safety management mentioned in the script. It involves the identification, analysis, and control of biological, chemical, and physical hazards in food production. The script explains that HACCP is designed to be implemented in any segment of the food industry, ensuring that food safety is maintained throughout the process.

💡Principles of HACCP

The script outlines the seven principles of HACCP, which include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring control of critical control points, establishing corrective actions, verifying that the HACCP system is working effectively, and maintaining documentation and records. These principles are key to implementing a successful food safety management system.

💡ISO 22000

ISO 22000 is an international standard for food safety management systems, as mentioned in the script. The latest version, ISO 22000:2018, incorporates the principles of HACCP and requires the identification and evaluation of all potential hazards in the food chain. The script suggests that implementing ISO 22000 can bring benefits such as competitiveness, consumer satisfaction, and expansion into new markets.

💡Pre-requisites Program (PRP)

The script refers to the Pre-requisites Program as basic conditions and activities necessary to maintain food safety throughout the food chain. Examples include maintaining a hygienic environment for production, manipulation, and provision of final products for human consumption. PRPs are part of the broader food safety management system and are essential for supporting the implementation of standards like ISO 22000.

💡Foodborne Illness

Foodborne illness is a condition caused by consuming food contaminated with harmful substances or pathogens. The script emphasizes the need to prevent such illnesses by creating controls and ensuring that all parts of the food chain apply necessary measures to prevent hazards, which could lead to foodborne illnesses.

💡Communication

Effective communication is highlighted in the script as essential for ensuring food safety. It is necessary for identifying and controlling relevant hazards along the food chain. The script suggests that all stakeholders in the food chain must communicate to ensure that potential hazards are adequately identified and managed.

💡Certification

Certification, as discussed in the script in relation to ISO 22000, is a process through which a food safety management system is evaluated and recognized as meeting the standard's requirements. The script suggests that obtaining certification can provide benefits such as increased competitiveness and consumer trust.

💡Food Industry

The food industry encompasses all segments involved in the production, processing, and distribution of food. The script mentions that HACCP and ISO 22000 can be implemented in various segments of the food industry, from cultivation and harvesting to transformation, retail, and pharmaceutical operations, highlighting the broad applicability of these systems.

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.