¿Qué es la inocuidad de alimentos?

Summary

The 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.