Gestión del análisis de peligros y puntos críticos de control

Gestión del análisis de peligros y puntos críticos de control

The purpose of this article is to present a theoretical review of the benefits and limita-tions of the system called HACCP (Hazard Analysis Critical Control Points). The HACCP system has proved to be a good implementation choice (with its seven principles) as a regulatory and preventive instrument w...

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Main Author: María Juliana Moreno Guavita
Format: Article
Language:Spanish
Published: Universidad Distrital Francisco Jose de Caldas 2012-09-01
Series:Tecnura
Subjects:
organizational change
food control
food industry
Online Access:http://tecnura.udistrital.edu.co/ojs/index.php/revista/article/view/435/439
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spelling doaj-e9f69c65eea143618b569147d655a72a2020-11-24T20:55:03ZspaUniversidad Distrital Francisco Jose de CaldasTecnura0123-921X2248-76382012-09-011633189202Gestión del análisis de peligros y puntos críticos de controlMaría Juliana Moreno GuavitaThe purpose of this article is to present a theoretical review of the benefits and limita-tions of the system called HACCP (Hazard Analysis Critical Control Points). The HACCP system has proved to be a good implementation choice (with its seven principles) as a regulatory and preventive instrument within the food industry. However, HACCP is not enough due to some limitations, namely its high infrastructure costs, the lack of widespread awareness, its implementation time, the demanding monitoring and excessive documentation, among others. This might occur since industry, in general, is dynamic, evolutionary, flexible, fast and unlimited.http://tecnura.udistrital.edu.co/ojs/index.php/revista/article/view/435/439organizational changefood controlfood industry
collection DOAJ
language Spanish
format Article
sources DOAJ
author María Juliana Moreno Guavita
spellingShingle María Juliana Moreno Guavita
Gestión del análisis de peligros y puntos críticos de control
Tecnura
organizational change
food control
food industry
author_facet María Juliana Moreno Guavita
author_sort María Juliana Moreno Guavita
title Gestión del análisis de peligros y puntos críticos de control
title_short Gestión del análisis de peligros y puntos críticos de control
title_full Gestión del análisis de peligros y puntos críticos de control
title_fullStr Gestión del análisis de peligros y puntos críticos de control
title_full_unstemmed Gestión del análisis de peligros y puntos críticos de control
title_sort gestión del análisis de peligros y puntos críticos de control
publisher Universidad Distrital Francisco Jose de Caldas
series Tecnura
issn 0123-921X
2248-7638
publishDate 2012-09-01
description The purpose of this article is to present a theoretical review of the benefits and limita-tions of the system called HACCP (Hazard Analysis Critical Control Points). The HACCP system has proved to be a good implementation choice (with its seven principles) as a regulatory and preventive instrument within the food industry. However, HACCP is not enough due to some limitations, namely its high infrastructure costs, the lack of widespread awareness, its implementation time, the demanding monitoring and excessive documentation, among others. This might occur since industry, in general, is dynamic, evolutionary, flexible, fast and unlimited.
topic organizational change
food control
food industry
url http://tecnura.udistrital.edu.co/ojs/index.php/revista/article/view/435/439
work_keys_str_mv AT mariajulianamorenoguavita gestiondelanalisisdepeligrosypuntoscriticosdecontrol
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