Desarrollo del sistema Haccp en la panadería y pastelería sello Dorado E.U.

Abstract

The HACCP / HACCP Hazard Analysis and Critical Control Points System (Hazard Analysis and Critical Control Points) is a structured and internationally recognized effective procedure that helps food and beverage industry organizations to Identify your food safety risks, avoid specific hazards and address compliance with legal requirements. The development of the HACCP system reduces the need for the analysis of final products, while increasing consumer confidence by determining a safe and commercially more viable product. The HACCP system is a method that aims to improve food safety by helping to avoid food contamination, which identifies, evaluates, prevents and keeps track of all contamination risks throughout the chain. of production from the beginning until it reaches the hands of the consumer. With the arrival of globalization and the emergence of quality as a differentiating element of products, two systems that have determined the most important changes in the food industry currently coexist. The Total Quality Control TQM that by its acronym in English (Total Quality Management) especially the standards of ISO 9000 and the HACCP system that is based on principles and preventive concepts where measures are applied that guarantee efficient control, for by means of the identification of points or stages where the danger can be controlled, also called PCC, the identified hazards can be of physical, chemical or biological origin. For the application of the HACCP system to any activity in the food chain, the sector must be regulated with the general principles of food hygiene, standards and rules of the Codex Alimentarius Commission, the World Organization for Animal Health (OIE) and the International Plant Protection Convention, these norms, guidelines and recommendations have been the basis for the establishment of national regulations throughout the planet and Colombia has not been the exception.