{"id":2942,"date":"2023-07-20T10:52:50","date_gmt":"2023-07-20T16:52:50","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=2942"},"modified":"2023-07-20T11:27:28","modified_gmt":"2023-07-20T17:27:28","slug":"inicios-de-haccp","status":"publish","type":"post","link":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/noticias\/inicios-de-haccp\/","title":{"rendered":"Inicios de HACCP"},"content":{"rendered":"\n[et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row column_structure=\u00bb1_2,1_2″ _builder_version=\u00bb4.19.2″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||15px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]

A\u00f1os 50\u00b4s<\/h4>\nEdward Deming y otros profesionales desarrollaron el Sistema de Gesti\u00f3n de la Calidad Total (Total Quality Management-TQM), que aborda un sistema que tiene como objetivo la fabricaci\u00f3n, y que puede mejorar la calidad y reducir los costos.[\/et_pb_text][et_pb_text _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||15px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]

A\u00f1os 60\u00b4s<\/h4>\nPillsbury Company, el Ej\u00e9rcito de los Estados Unidos y la Administraci\u00f3n Nacional de Aeron\u00e1utica y el Espacio (NASA) desarrollaron un programa para la producci\u00f3n de alimentos inocuos para el programa espacial americano. Considerando las enfermedades que podr\u00edan afectar a los astronautas, se juzg\u00f3 como m\u00e1s importantes aquellas asociadas a los alimentos. Pillsbury Company introdujo y adopt\u00f3 el sistema HACCP para garantizar inocuidad, mientras reduc\u00eda el n\u00famero de pruebas e inspecciones al producto final. El sistema HACCP permiti\u00f3 controlar el proceso, acompa\u00f1ando el sistema de procesamiento de la manera m\u00e1s detallada posible, utilizando controles en las operaciones, y\/o t\u00e9cnicas de monitoreo continuo en los puntos cr\u00edticos de control[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2023\/07\/HACCP.jpg\u00bb title_text=\u00bbHACCP\u00bb _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||15px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]

1971<\/h4>\nPillsbury Company present\u00f3 el sistema HACCP en 1971, en una conferencia sobre inocuidad de alimentos en los Estados Unidos, y el sistema despu\u00e9s sirvi\u00f3 de base para que la FDA (Administraci\u00f3n de Alimentos y Medicamentos) desarrollara normas legales para la producci\u00f3n de alimentos enlatados de baja acidez.[\/et_pb_text][et_pb_text _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||15px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]

1973<\/h4>\nEn 1973, Pillsbury Company public\u00f3 el primer documento detallando la t\u00e9cnica del sistema HACCP, Food Safety through the Hazard Analysis and Critical Control Point System, usado como referencia para entrenamiento de inspectores de la FDA.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb background_color=\u00bb#b2a2c7″ custom_margin=\u00bb10px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb0px|15px|0px|15px|true|true\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000″ text_orientation=\u00bbjustified\u00bb global_colors_info=\u00bb{}\u00bb]Si te preguntan, \u00bfest\u00e1s listo para contestar?\n\n\u00bfHas aplicado la Metodolog\u00eda HACCP? \u00bfCu\u00e1ntos Planes HACCP se tienen en la empresa? \u00bfCu\u00e1l es tu rol dentro del Sistema HACCP?[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,1_3,1_3″ _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||15px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]

Metodolog\u00eda HACCP: <\/h4>\nSon 5 pasos previos y 7 principios para elaborar un Plan HACCP.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||15px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]

Plan HACCP:<\/h4>\nEs el conjunto de documentos preparados siguiendo la Metodolog\u00eda del HACCP.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3″ _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||15px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]

Sistema HACCP:<\/h4>\nEs el conjunto de documentos preparados siguiendo la Metodolog\u00eda del HACCP.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.19.2″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb global_colors_info=\u00bb{}\u00bb]

Las 10 cosas b\u00e1sicas que todos deben saber de HACCP:<\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb global_colors_info=\u00bb{}\u00bb]
    \n
  1. HACCP est\u00e1 enfocado a la inocuidad de los alimentos.<\/li>\n
  2. HACCP identifica peligros de inocuidad a trav\u00e9s de un an\u00e1lisis del proceso de fabricaci\u00f3n.<\/li>\n
  3. HACCP se puede aplicar en toda la cadena de alimentos.<\/li>\n
  4. Los Planes HACCP se hacen por producto o familias de productos.<\/li>\n
  5. HACCP busca controlar los peligros de inocuidad a un nivel aceptable.<\/li>\n
  6. HACCP tiene un enfoque preventivo.<\/li>\n
  7. HACCP tiene como base Prerrequisitos\/Buenas Pr\u00e1cticas de Higiene.<\/li>\n
  8. HACCP est\u00e1 basado en evidencia cient\u00edfica.<\/li>\n
  9. HACCP hace a las empresas m\u00e1s s\u00f3lidas.<\/li>\n
  10. HACCP involucra a todos en la organizaci\u00f3n.<\/li>\n<\/ol>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.21.0″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb global_colors_info=\u00bb{}\u00bb]

    \u00bfCu\u00e1l otra agregar\u00edas?<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

    A\u00f1os 50\u00b4s Edward Deming y otros profesionales desarrollaron el Sistema de Gesti\u00f3n de la Calidad Total (Total Quality Management-TQM), que aborda un sistema que tiene como objetivo la fabricaci\u00f3n, y que puede mejorar la calidad y reducir los costos.A\u00f1os 60\u00b4s Pillsbury Company, el Ej\u00e9rcito de los Estados Unidos y la Administraci\u00f3n Nacional de Aeron\u00e1utica y […]<\/p>\n","protected":false},"author":3,"featured_media":2947,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[1],"tags":[],"class_list":["post-2942","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"yoast_head":"\nInicios de 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\/noticias\/inicios-de-haccp\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Inicios de HACCP - 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