{"id":2410,"date":"2022-08-02T11:42:30","date_gmt":"2022-08-02T17:42:30","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=2410"},"modified":"2022-08-02T12:24:49","modified_gmt":"2022-08-02T18:24:49","slug":"validar-la-efectividad-de-los-planes-haccp","status":"publish","type":"post","link":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/","title":{"rendered":"Validar la efectividad de los Planes HACCP"},"content":{"rendered":"\n[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_row _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]La metodolog\u00eda HACCP siempre ha establecido que los Planes HACCP deben de tener un sustento cient\u00edfico y car\u00e1cter sistem\u00e1tico, sin embargo, es hasta ahora que se ha ido clarificando de una mejor forma los diferentes enfoques que se pueden utilizar para demostrar que el Plan HACCP que se ha elaborado es efectivo, este proceso se le llama Validaci\u00f3n.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_5,2_5&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Seg\u00fan el Codex Alimentarius (CAC\/GL 69-2008), la validaci\u00f3n se define como la obtenci\u00f3n de pruebas que demuestren que una medida de control o la combinaci\u00f3n de medidas de control, si se aplican debidamente, son capaces de controlar un peligro con un resultado especificado. Siendo el resultado especificado un nivel aceptable del peligro (lo cual no debe confundirse con el concepto de L\u00ed\u00admite Cr\u00edtico1).[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/Imagenes_del_news-02.jpg\u00bb title_text=\u00bbImagenes_del_news-02&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; max_width=\u00bb76%\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Para demostrar que las medidas de control establecidas en el Plan HACCP son capaces de lograr de manera constante el nivel previsto de control del peligro, es posible utilizar 5 enfoques los cuales se describen a continuaci\u00f3n con un ejemplo de tal forma que permitan una mejor comprensi\u00f3n.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4 style=\"text-align: center;\"><strong>Ejemplos de los enfoques de validaci\u00f3n<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb10px||0px||false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#d2e9f4&#8243; hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<h4 style=\"text-align: center;\"><strong>Comienzo y persistencia de algunos al\u00e9rgenos alimentarios<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#d2e9f4&#8243; custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px|10px|0px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Se puede utilizar para validar la etapa de cocci\u00f3n de un producto c\u00e1rnico usando de referencia lo establecido por la USDA\/FSIS2, que especifica que los productos cocidos de ave tienen que alcanzar una temperatura interna m\u00ednima de 71.1\u00b0C para lograr una reducci\u00f3n de 6 log de Salmonella. Este dato se encuentra publicado en un documento emitido por la autoridad de los Estados Unidos y cuenta con un sustento cient\u00edfico, por tanto ser\u00eda posible justificar la medida de control utilizada (temperatura de cocci\u00f3n).<\/p>\n<p>As\u00ed\u00ad como esta fuente bibliogr\u00e1fica, se pueden utilizar otras referencias de datos cient\u00edficos que permiten demostrar que la medida de control es v\u00e1lida, sin necesidad de que la empresa realice estudios experimentarles.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_5,2_5&#8243; use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#d2e9f4&#8243; custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px|10px|0px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]En este caso, solo es necesario demostrar que se logran las mismas condiciones durante el proceso; es decir demostrar que no hay fluctuaci\u00f3n de temperatura, que los tama\u00f1os y grosores del producto est\u00e1n estandarizados, entre otros aspectos.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/Imagenes_del_news-05.jpg\u00bb title_text=\u00bbImagenes_del_news-05&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; max_width=\u00bb63%\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb10px||0px||false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffff66&#8243; hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4 style=\"text-align: right;\"><strong>2. Datos experimentales cient\u00edficamente validados.<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb2_5,3_5&#8243; use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffff66&#8243; custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px|10px|0px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/Imagenes_del_news-04.jpg\u00bb title_text=\u00bbImagenes_del_news-04&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; max_width=\u00bb62%\u00bb align=\u00bbright\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Un producto tiene una determinada formulaci\u00f3n y se quiere demostrar que el conservador que se utiliza inhibe la proliferaci\u00f3n de un pat\u00f3geno en particular. Aunque exista evidencia de la efectividad del conservador en alguna literatura cient\u00ed\u00adfica, la formulaci\u00f3n que se utiliza para este producto es \u00fanica y requiere ser validada,[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffff66&#8243; custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px|10px|0px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]por lo tanto se debe dise\u00f1ar un experimento que permita demostrar que esa medida de control logra el efecto deseado. Para comprobar que se inhibe el crecimiento del pat\u00f3geno se puede utilizar un microorganismo sustituto inocuo para ser inoculado en el producto y hacer las pruebas correspondientes.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb10px||0px||false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ccff99&#8243; hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>3. Obtenci\u00f3n de datos durante las condiciones normales de operaci\u00f3n.<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ccff99&#8243; custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px|10px|0px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Validar la efectividad de los procedimientos de limpieza y desinfecci\u00f3n es un ejemplo del tercer enfoque. Para esto se pueden realizar an\u00e1lisis microbiol\u00f3gicos de las superficies que se limpian y desinfectan de forma rutinaria durante 3 a 6 semanas. Los resultados de estos an\u00e1lisis deben demostrar sistem\u00e1ticamente que se cumple con criterios microbiol\u00f3gicos establecidos, logrando as\u00ed la validaci\u00f3n. Posterior a esta validaci\u00f3n, los an\u00e1lisis microbiol\u00f3gicos que se hagan para confirmar la efectividad de estas actividades tendr\u00e1n la funci\u00f3n de verificar que se siguen los procesos de limpieza y sanitizaci\u00f3n, m\u00e1s no de validarlo, pues eso se hizo previamente.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ccff99&#8243; custom_padding=\u00bb0px|10px|10px|10px|false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; custom_margin__hover_enabled=\u00bboff|desktop\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/Imagenes_del_news-07.jpg\u00bb title_text=\u00bbImagenes_del_news-07&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; max_width=\u00bb62%\u00bb align=\u00bbcenter\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb10px||0px||false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#66ccaa\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>4. Modelos matem\u00e1ticos<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#66ccaa\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px|10px|0px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; background_layout=\u00bbdark\u00bb]<p>Los modelos matem\u00e1ticos son f\u00f3rmulas matem\u00e1ticas que son dise\u00f1adas y sustentadas con base en estudios cient\u00edficos previos y se utilizan para predecir un resultado. Los modelos m\u00e1s utilizados son los de multiplicaci\u00f3n de pat\u00f3genos en ciertas condiciones de pH y actividad acuosa (aw), o los modelos del valor z para los tratamientos t\u00e9rmicos.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_5,2_5&#8243; use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#66ccaa\u00bb custom_padding=\u00bb0px|10px|10px|10px|false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; background_layout=\u00bbdark\u00bb]<p>Cabe aclarar que estos modelos son dise\u00f1ados de acuerdo a condiciones muy espec\u00edficas, por lo tanto, es muy importante que se revisen o se hagan pruebas adicionales para determinar si el modelo seleccionado es id\u00f3neo o no para lo que se pretende validar.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/Imagenes_del_news-06_ph.png\u00bb title_text=\u00bbImagenes_del_news-06_ph\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; max_width=\u00bb62%\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb10px||0px||false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffccff\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4><strong>5. Encuestas<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_5,2_5&#8243; use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#ffccff\u00bb custom_padding=\u00bb0px|10px|10px|10px|false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Son \u00fatiles para validar informaci\u00f3n; por ejemplo, cuando se quiere demostrar que las instrucciones de uso o preparaci\u00f3n del producto que est\u00e1n declaradas en su etiqueta son lo suficientemente claras para ser comprendidas por el consumidor. Para este caso se debe dise\u00f1ar y aplicar una encuesta a un p\u00fablico objetivo previamente definido.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/Imagenes_del_news-03.jpg\u00bb title_text=\u00bbImagenes_del_news-03&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; max_width=\u00bb62%\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#5c255c\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; background_layout=\u00bbdark\u00bb]<p>De los 5 enfoques, el m\u00e1s utilizado actualmente, sobre todo por peque\u00f1as y medianas empresas, es el uso de publicaciones cient\u00edficas o t\u00e9cnicas, pues resulta adecuado y suficiente en muchos casos. Sin embargo, hay datos que no siempre se encuentran en la literatura, pues es posible que el producto o proceso en cuesti\u00f3n sean distintos, o la combinaci\u00f3n de las medidas de control que se aplican no sean las mismas con lo encontrado en la bibliograf\u00eda. En estos casos se debe recurrir a experimentos propios y espec\u00ed\u00adficos para lo que se quiere validar.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; border_width_all=\u00bb1px\u00bb]<p>Por ejemplo, la aplicaci\u00f3n de \u00e1cido l\u00e1ctico en canales de res podr\u00eda validarse con art\u00edculos cient\u00edficos, ya que se puede obtener de estos una referencia de la concentraci\u00f3n de \u00e1cido que se debe utilizar y la reducci\u00f3n de E. coli que se esperar\u00eda. Sin embargo, si la empresa no utiliza las mismas condiciones de temperatura, presi\u00f3n y m\u00e9todo de aplicaci\u00f3n que fueron utilizadas en el estudio de referencia, los resultados podr\u00edan variar. En este caso la empresa tendr\u00ed\u00ada que hacer su propio experimento, con sus propias condiciones.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb10px||0px||false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<h4 style=\"text-align: center;\"><strong>Proceso para llevar a cabo la validaci\u00f3n<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px|10px|0px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]El proceso de validaci\u00f3n se debe llevar a cabo para cada medida de control o combinaci\u00f3n de medidas de control establecidas por la empresa, tomando en cuenta lo siguiente:[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px|10px|0px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/decidir-enfoque.jpg\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb theme_builder_area=\u00bbpost_content\u00bb title_text=\u00bbdecidir enfoque\u00bb align=\u00bbcenter\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px|10px|0px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_text _builder_version=\u00bb4.17.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Una vez llevada a cabo la validaci\u00f3n y con la seguridad de que esas medidas, aplicadas correctamente, controlan el peligro, se puede pasar a la fase de implementaci\u00f3n. Esto es aplicable para cada nuevo producto que es lanzado al mercado, o cada nuevo proceso que se desee implementar en el establecimiento. Sin la validaci\u00f3n de estas medidas de control el producto no debe ser comercializado, pues aun no se ha probado que el Plan HACCP sea efectivo.\n\nEn caso de modificaciones en la formulaci\u00f3n, ingredientes, uso previsto del consumidor, equipos de fabricaci\u00f3n o tecnolog\u00edas, as\u00ed como capacidad de producci\u00f3n, se debe hacer una revalidaci\u00f3n de las medidas de control que se considere pudieran verse afectadas.\n\nDe igual forma, nueva informaci\u00f3n, como lo ser\u00eda la adaptaci\u00f3n de un microorganismo, el surgimiento de un nuevo peligro no identificado previamente, o nuevos estudios epidemiol\u00f3gicos, tambi\u00e9n implicar\u00edan una revalidaci\u00f3n del Plan HACCP.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>La metodolog\u00eda HACCP siempre ha establecido que los Planes HACCP deben de tener un sustento cient\u00edfico y car\u00e1cter sistem\u00e1tico, sin embargo, es hasta ahora que se ha ido clarificando de una mejor forma los diferentes enfoques que se pueden utilizar para demostrar que el Plan HACCP que se ha elaborado es efectivo, este proceso se [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2425,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[36],"tags":[],"class_list":["post-2410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-haccp-y-validacion"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Validar la efectividad de los Planes HACCP - FSI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Validar la efectividad de los Planes HACCP - FSI\" \/>\n<meta property=\"og:description\" content=\"La metodolog\u00eda HACCP siempre ha establecido que los Planes HACCP deben de tener un sustento cient\u00edfico y car\u00e1cter sistem\u00e1tico, sin embargo, es hasta ahora que se ha ido clarificando de una mejor forma los diferentes enfoques que se pueden utilizar para demostrar que el Plan HACCP que se ha elaborado es efectivo, este proceso se [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/\" \/>\n<meta property=\"og:site_name\" content=\"FSI\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-02T17:42:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-08-02T18:24:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/HACCP-PLAN.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Claudia Margarita Rodr\u00edguez Garza\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Claudia Margarita Rodr\u00edguez Garza\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/\",\"url\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/\",\"name\":\"Validar la efectividad de los Planes HACCP - FSI\",\"isPartOf\":{\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/HACCP-PLAN.jpg\",\"datePublished\":\"2022-08-02T17:42:30+00:00\",\"dateModified\":\"2022-08-02T18:24:49+00:00\",\"author\":{\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/#\/schema\/person\/dd767ce08ff477742d453558f94a4673\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/#primaryimage\",\"url\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/HACCP-PLAN.jpg\",\"contentUrl\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/HACCP-PLAN.jpg\",\"width\":600,\"height\":400},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Validar la efectividad de los Planes HACCP\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/#website\",\"url\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/\",\"name\":\"FSI\",\"description\":\"Cursos\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/#\/schema\/person\/dd767ce08ff477742d453558f94a4673\",\"name\":\"Claudia Margarita Rodr\u00edguez Garza\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/8f478a1112fe9921abf43113306a6757ed647ba855e503429ededec5801669f0?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/8f478a1112fe9921abf43113306a6757ed647ba855e503429ededec5801669f0?s=96&d=mm&r=g\",\"caption\":\"Claudia Margarita Rodr\u00edguez Garza\"},\"url\":\"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/author\/soporte_portal-media\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Validar la efectividad de los Planes HACCP - FSI","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/","og_locale":"es_ES","og_type":"article","og_title":"Validar la efectividad de los Planes HACCP - FSI","og_description":"La metodolog\u00eda HACCP siempre ha establecido que los Planes HACCP deben de tener un sustento cient\u00edfico y car\u00e1cter sistem\u00e1tico, sin embargo, es hasta ahora que se ha ido clarificando de una mejor forma los diferentes enfoques que se pueden utilizar para demostrar que el Plan HACCP que se ha elaborado es efectivo, este proceso se [&hellip;]","og_url":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/","og_site_name":"FSI","article_published_time":"2022-08-02T17:42:30+00:00","article_modified_time":"2022-08-02T18:24:49+00:00","og_image":[{"width":600,"height":400,"url":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/HACCP-PLAN.jpg","type":"image\/jpeg"}],"author":"Claudia Margarita Rodr\u00edguez Garza","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Claudia Margarita Rodr\u00edguez Garza","Tiempo de lectura":"9 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/","url":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/","name":"Validar la efectividad de los Planes HACCP - FSI","isPartOf":{"@id":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/#primaryimage"},"image":{"@id":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/HACCP-PLAN.jpg","datePublished":"2022-08-02T17:42:30+00:00","dateModified":"2022-08-02T18:24:49+00:00","author":{"@id":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/#\/schema\/person\/dd767ce08ff477742d453558f94a4673"},"breadcrumb":{"@id":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/#primaryimage","url":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/HACCP-PLAN.jpg","contentUrl":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/08\/HACCP-PLAN.jpg","width":600,"height":400},{"@type":"BreadcrumbList","@id":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/haccp-y-validacion\/validar-la-efectividad-de-los-planes-haccp\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/"},{"@type":"ListItem","position":2,"name":"Validar la efectividad de los Planes HACCP"}]},{"@type":"WebSite","@id":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/#website","url":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/","name":"FSI","description":"Cursos","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Person","@id":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/#\/schema\/person\/dd767ce08ff477742d453558f94a4673","name":"Claudia Margarita Rodr\u00edguez Garza","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/8f478a1112fe9921abf43113306a6757ed647ba855e503429ededec5801669f0?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/8f478a1112fe9921abf43113306a6757ed647ba855e503429ededec5801669f0?s=96&d=mm&r=g","caption":"Claudia Margarita Rodr\u00edguez Garza"},"url":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/author\/soporte_portal-media\/"}]}},"_links":{"self":[{"href":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-json\/wp\/v2\/posts\/2410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-json\/wp\/v2\/comments?post=2410"}],"version-history":[{"count":3,"href":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-json\/wp\/v2\/posts\/2410\/revisions"}],"predecessor-version":[{"id":2426,"href":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-json\/wp\/v2\/posts\/2410\/revisions\/2426"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-json\/wp\/v2\/media\/2425"}],"wp:attachment":[{"href":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-json\/wp\/v2\/media?parent=2410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-json\/wp\/v2\/categories?post=2410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-json\/wp\/v2\/tags?post=2410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}