{"id":3524,"date":"2024-07-01T17:03:43","date_gmt":"2024-07-01T23:03:43","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=3524"},"modified":"2024-07-01T17:43:39","modified_gmt":"2024-07-01T23:43:39","slug":"en-idea-fsi-queremos-que-tu-aprendizaje-sea-continuo","status":"publish","type":"post","link":"http:\/\/www.ideafoodsafetyinnovation.com\/sitio\/tendencias\/en-idea-fsi-queremos-que-tu-aprendizaje-sea-continuo\/","title":{"rendered":"En IDEA FSI queremos que tu aprendizaje sea continuo"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]Desde hace 10 a\u00f1os que iniciamos IDEA FSI, el prop\u00f3sito primordial ha sido brindarte las herramientas de aprendizaje necesarias para que est\u00e9s el d\u00eda en temas de inocuidad. <\/p>\n<p>Durante todo este tiempo hemos elaborado cursos, documentos, art\u00edculos, newsletters, rese\u00f1as, que enriquecen nuestros servicios y le dan m\u00e1s valor tu experiencia. La inocuidad es el eje de nuestra empresa, y tu aprendizaje significa el \u00e9xito de este gran proyecto. <\/p>\n<p>En esta edici\u00f3n queremos compartirte una recapitulaci\u00f3n de los temas de inocuidad que m\u00e1s impacto tienen para la industria, as\u00ed como algunos de los t\u00edtulos que actualmente compartimos en nuestra p\u00e1gina web y redes. Te invitamos a consultarlos y mantenerte al d\u00eda.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/07\/higiene-img.jpg\u00bb title_text=\u00bbhigiene-img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4><strong>Higiene personal\/Enfermedades transmitidas por alimentos<\/strong><\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<ul>\n<li>\u00bfPor qu\u00e9 las manos limpias salvan vidas?<\/li>\n<li>Factores que afectan la gravedad de las enfermedades trasmitidas por alimentos.<\/li>\n<li>5 de los principales pat\u00f3genos transmitidos por alimentos.<\/li>\n<li>5 causas principales de brotes por enfermedades transmitidas por alimentos.<\/li>\n<li>El uso del cubreboca en la industria alimenticia.<\/li>\n<li>Importancia de vigilar la salud de los manejadores de alimentos.<\/li>\n<li>5 aspectos que el personal de mantenimiento debe cuidar para no comprometer la inocuidad de los alimentos.<\/li>\n<li>10 aspectos importantes a tomar en cuenta cuando personal externo ingresa al establecimiento.<\/li>\n<li>El secado de manos y la controversia en los diferentes m\u00e9todos de secado.<\/li>\n<li>TRICLOSAN: FDA proh\u00edbe su uso en jabones antibacteriales.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/07\/alimentos-img.jpg\u00bb title_text=\u00bbalimentos-img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4><strong>Tipos de peligros en alimentos<\/strong><\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<ul>\n<li>Evaluaci\u00f3n toxicol\u00f3gica de los materiales de envase en contacto directo con los alimentos.<\/li>\n<li>Contaminantes m\u00e1s comunes en especias.<\/li>\n<li>Consumo de pescados y mariscos crudos. \u00bfEs seguro para la salud?<\/li>\n<li>Datos de inter\u00e9s de los virus transmitidos por alimentos.<\/li>\n<li>Micotoxinas: Prevenci\u00f3n y reducci\u00f3n.<\/li>\n<li>Uso de plaguicidas en la producci\u00f3n de alimentos.<\/li>\n<li>Los riesgos qu\u00edmicos cada vez son m\u00e1s.<\/li>\n<li>Emisiones de Mercurio. El impacto hacia el medio ambiente y la salud.<\/li>\n<li>\u00c1cidos grasos trans: usos, efectos y regulaci\u00f3n a nivel mundial.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/07\/limpieza-img.jpg\u00bb title_text=\u00bblimpieza-img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4><strong>Limpieza y sanitizaci\u00f3n<\/strong><\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<ul>\n<li>Importancia de las biopel\u00edculas en la industria de los alimentos.<\/li>\n<li>Limpieza y sanitizaci\u00f3n.<\/li>\n<li>10 puntos clave para lograr que la limpieza sea un h\u00e1bito y una cultura de trabajo.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/07\/practicas-img.jpg\u00bb title_text=\u00bbpracticas-img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4><strong>Pr\u00e1cticas operativas<\/strong><\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<ul>\n<li>Refrigeraci\u00f3n de alimentos.<\/li>\n<li>Consideraciones de inocuidad en establecimientos que manejan productos de baja humedad.<\/li>\n<li>Consejos para el almacenamiento adecuado de alimentos.<\/li>\n<li>El buen uso de los t\u00e9rminos \u00abfecha de caducidad\u00bb y \u00abconsumo preferente\u00bb en el etiquetado, reduce el desperdicio de alimentos.<\/li>\n<li>Caracter\u00edsticas de tecnolog\u00edas de envasado de alimentos<\/li>\n<li>La calidad del agua y su importancia para la industria de alimentos.<\/li>\n<li>La importancia de la calidad del aire en la industria alimentaria.<\/li>\n<li>La importancia de la conservaci\u00f3n de la cadena de fr\u00edo.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/07\/instalaciones-img.jpg\u00bb title_text=\u00bbinstalaciones-img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4><strong>Instalaciones f\u00edsicas y dise\u00f1o de plantas<\/strong><\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<ul>\n<li>Se\u00f1alamiento adecuado de tuber\u00eda para la industria de alimentos.<\/li>\n<li>10 aspectos a considerar para elegir un terreno para construir una nueva planta de alimentos.<\/li>\n<li>Recomendaciones en los sistemas de drenaje en plantas de alimentos.<\/li>\n<li>Importancia del sistema de ventilaci\u00f3n y extracci\u00f3n de aire.<\/li>\n<li>Importancia del dise\u00f1o arquitect\u00f3nico en la construcci\u00f3n de plantas.<\/li>\n<li>Consideraciones para el dise\u00f1o y construcci\u00f3n de pisos en plantas de alimentos.<\/li>\n<li>El uso de utensilios y materiales de pl\u00e1stico en la industria alimenticia.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/07\/microbiologia-img.jpg\u00bb title_text=\u00bbmicrobiologia-img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4><strong>Microbiolog\u00eda de alimentos<\/strong><\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<ul>\n<li>Especial de Campylobacter.<\/li>\n<li>5 razones por las cuales las bacterias son tan dif\u00edciles de eliminar.<\/li>\n<li>Especial de Salmonella.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/07\/alergias-img.jpg\u00bb title_text=\u00bbalergias-img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4><strong>Alergias por alimentos<\/strong><\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<ul>\n<li>Aprende m\u00e1s sobre las alergias alimentarias.<\/li>\n<li>5 mitos comunes de las alergias a los alimentos.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/07\/validacion-img.jpg\u00bb title_text=\u00bbvalidacion-img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4><strong>HACCP y validaci\u00f3n<\/strong><\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<ul>\n<li>Alimentos y objetos que pueden causar asfixia deben ser considerados como parte del an\u00e1lisis de peligros.<\/li>\n<li>La irradiaci\u00f3n y la inocuidad de los alimentos. 5 aplicaciones de la irradiaci\u00f3n en la industria de alimentos.<\/li>\n<li>HACCP y Trazabilidad obligatorio para plantas TIF.<\/li>\n<li>Validar la efectividad de los Planes HACCP.<\/li>\n<li>La propuesta de norma de la FDA para la trazabilidad de los alimentos.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/07\/defensa-img.jpg\u00bb title_text=\u00bbdefensa-img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4><strong>Fraude y defensa de los alimentos<\/strong><\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<ul>\n<li>Defensa alimentaria.<\/li>\n<li>Fraude alimentario.<\/li>\n<li>Inocuidad, calidad, fraude alimentario y defensa alimentaria \u00bfQu\u00e9 significan? \u00bfC\u00f3mo se diferencian?<\/li>\n<li>Regulaci\u00f3n \u201cEstrategias de mitigaci\u00f3n para proteger los alimentos contra la adulteraci\u00f3n intencional\u201d.<\/li>\n<li>\u00bfQu\u00e9 es un alimento adulterado?<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/07\/sistema-img.jpg\u00bb title_text=\u00bbsistema-img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4><strong>Sistema de gesti\u00f3n y generalidades<\/strong><\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<ul>\n<li>10 casos de Estados Unidos que han hecho historia y han promovido nuevas regulaciones en inocuidad alimentaria.<\/li>\n<li>Organizaciones relacionadas con la inocuidad.<\/li>\n<li>El Codex Alimentarius y su importancia para la industria de alimentos.<\/li>\n<li>\u00bfBuenas Pr\u00e1cticas de Manufactura, HACCP, Certificaci\u00f3n?<\/li>\n<li>Claves para una capacitaci\u00f3n efectiva.<\/li>\n<li>Factores para influir en el comportamiento de las personas y crear una cultura de inocuidad.<\/li>\n<li>10 consejos para llevar un control de documentos efectivo.<\/li>\n<li>Perfil de puesto del coordinador de inocuidad.<\/li>\n<li>\u00bfVas a recibir una auditor\u00eda a tu Sistema de Inocuidad? IDEA FSI te da 5 consejos para prepararte para una auditor\u00eda externa.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb border_width_bottom=\u00bb1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2024\/07\/tendencias-img.jpg\u00bb title_text=\u00bbtendencias-img\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<h4><strong>Tendencias<\/strong><\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<ul>\n<li>Pr\u00e1cticas de higiene personal que deben reforzarse para evitar la propagaci\u00f3n de COVID-19.<\/li>\n<li>\u00bfSabes qu\u00e9 es Big data y c\u00f3mo esto se relaciona con la inocuidad de los alimentos?<\/li>\n<li>La nueva era de la inocuidad alimentaria m\u00e1s inteligente<\/li>\n<li>Industria de Alimentos y COVID-19 \u00bfQu\u00e9 se visualiza para el mediano plazo?<\/li>\n<li>La compra segura de alimentos por internet.<\/li>\n<li>Acciones a integrar en el Sistema de Inocuidad que ayudan a prevenir contagios de COVID-19.<\/li>\n<li>El cambio clim\u00e1tico y la inocuidad de alimentos.<\/li>\n<li>\u00bfCu\u00e1les son las nuevas preocupaciones del consumidor de alimentos?<\/li>\n<li>Donaci\u00f3n de alimentos. \u00bfBajo qu\u00e9 condiciones es adecuado donar alimentos? Criterios de inocuidad.<\/li>\n<li>Edici\u00f3n especial Hambre Cero.<\/li>\n<li>Los micropl\u00e1sticos en los alimentos.<\/li>\n<li>Otras certificaciones que est\u00e1n ganando terreno en la industria de los alimentos.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; header_4_text_color=\u00bb#000000&#8243; global_colors_info=\u00bb{}\u00bb]Tenemos una amplia gama de art\u00edculos relacionados con la industria de alimentos, \u00bfte gustar\u00eda saber m\u00e1s de alg\u00fan tema en particular? Escr\u00edbenos a cursos@ideafoodsafetyinnovation.com y com\u00e9ntanos qu\u00e9 temas te gustar\u00eda encontrar en nuestras pr\u00f3ximas publicaciones. [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Desde hace 10 a\u00f1os que iniciamos IDEA FSI, el prop\u00f3sito primordial ha sido brindarte las herramientas de aprendizaje necesarias para que est\u00e9s el d\u00eda en temas de inocuidad. Durante todo este tiempo hemos elaborado cursos, documentos, art\u00edculos, newsletters, rese\u00f1as, que enriquecen nuestros servicios y le dan m\u00e1s valor tu experiencia. 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