{"id":4242,"date":"2025-06-02T10:06:06","date_gmt":"2025-06-02T16:06:06","guid":{"rendered":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=4242"},"modified":"2025-06-04T10:10:09","modified_gmt":"2025-06-04T16:10:09","slug":"caso-14-zonificacion-y-practicas-de-higiene-personal","status":"publish","type":"post","link":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/higiene-personal-y-enfermedades-transmitidas-por-alimentos\/caso-14-zonificacion-y-practicas-de-higiene-personal\/","title":{"rendered":"Caso #14 Zonificaci\u00f3n y pr\u00e1cticas de higiene personal"},"content":{"rendered":"\n[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb0px||0px||true|false\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb0px||0px||true|false\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_button button_url=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2025\/06\/Caso-14-Zonificacion-y-practicas-de-higiene-personal.pdf\u00bb url_new_window=\u00bbon\u00bb button_text=\u00bbDescarga el Caso en PDF\u00bb button_alignment=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_button=\u00bbon\u00bb button_text_color=\u00bb#FFFFFF\u00bb button_bg_color=\u00bb#7f3078&#8243; button_border_width=\u00bb16px\u00bb button_border_color=\u00bb#7f3078&#8243; button_icon=\u00bb&#xe092;||divi||400&#8243; button_icon_placement=\u00bbleft\u00bb button_on_hover=\u00bboff\u00bb background_layout=\u00bbdark\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb2_3,1_3&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][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=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<h4><strong>Parte A<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#FFFFFF\u00bb background_color=\u00bb#69266e\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb global_colors_info=\u00bb{}\u00bb]<p>Zonificar una planta de alimentos es se\u00f1alar en un plano una clasificaci\u00f3n de niveles de higiene, con el fin de identificar las \u00e1reas que necesitan m\u00e1s control y atenci\u00f3n, as\u00ed mismo para tomar acciones para evitar contaminaci\u00f3n cruzada. Es posible usar colores para la clasificaci\u00f3n de zonas.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; background_color=\u00bbRGBA(255,255,255,0)\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb global_colors_info=\u00bb{}\u00bb]<p>Una posible clasificaci\u00f3n de \u00e1reas puede ser: separar \u00e1reas donde se procesan alimentos, de las que no procesan (Ej. Oficinas, taller de mantenimiento, lavander\u00eda).<\/p>[\/et_pb_text][\/et_pb_column][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\/2025\/06\/default.png\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#e5dfff\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px||0px||false|false\u00bb border_radii=\u00bbon|1px|1px|1px|1px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; background_color=\u00bb#FFFFFF\u00bb custom_margin=\u00bb0px||||false|false\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb global_colors_info=\u00bb{}\u00bb]<p>Dentro de las \u00e1reas en donde s\u00ed se procesan alimentos se puede realizar una subdivisi\u00f3n como:<\/p>[\/et_pb_text][et_pb_blurb use_icon=\u00bbon\u00bb font_icon=\u00bb&#xf45c;||fa||900&#8243; icon_color=\u00bb#f5e42a\u00bb icon_placement=\u00bbleft\u00bb content_max_width=\u00bb900px\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb body_text_color=\u00bb#000000&#8243; custom_margin=\u00bb10px||10px||true|false\u00bb global_colors_info=\u00bb{}\u00bb]<p><strong>\u00c1reas de buenas pr\u00e1cticas de higiene b\u00e1sicas:<\/strong> donde los alimentos est\u00e1n crudos, tienen envase y\/o apenas ser\u00e1n sometidos a procesos de limpieza o tratamiento t\u00e9rmico.<\/p>[\/et_pb_blurb][et_pb_blurb use_icon=\u00bbon\u00bb font_icon=\u00bb&#xf45c;||fa||900&#8243; icon_color=\u00bb#00a875&#8243; icon_placement=\u00bbleft\u00bb content_max_width=\u00bb900px\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb body_text_color=\u00bb#000000&#8243; custom_margin=\u00bb10px||10px||true|false\u00bb global_colors_info=\u00bb{}\u00bb]<p><strong>\u00c1reas de control de pat\u00f3genos primarios:<\/strong> aquellas donde los productos est\u00e1n cocidos, pasteurizados, lavados y sanitizados, listos para consumir y donde est\u00e1n expuestos al ambiente. Requieren estricto control de higiene.<\/p>[\/et_pb_blurb][et_pb_blurb use_icon=\u00bbon\u00bb font_icon=\u00bb&#xf45c;||fa||900&#8243; icon_color=\u00bb#e8412a\u00bb icon_placement=\u00bbleft\u00bb content_max_width=\u00bb900px\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb body_text_color=\u00bb#000000&#8243; custom_margin=\u00bb10px||10px||true|false\u00bb global_colors_info=\u00bb{}\u00bb]<p><strong>\u00c1reas sensibles de alto nivel de higiene:<\/strong> \u00e1reas donde se producen alimentos para poblaciones sensibles como lactantes o enfermos.<\/p>[\/et_pb_blurb][et_pb_blurb use_icon=\u00bbon\u00bb font_icon=\u00bb&#xf45c;||fa||900&#8243; icon_color=\u00bb#5373fc\u00bb icon_placement=\u00bbleft\u00bb content_max_width=\u00bb900px\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb body_text_color=\u00bb#000000&#8243; custom_margin=\u00bb10px||10px||true|false\u00bb global_colors_info=\u00bb{}\u00bb]<p><strong>\u00c1reas de transici\u00f3n:<\/strong> pueden considerarse todas aquellas donde el personal realiza ciertas pr\u00e1cticas de higiene como lavado de manos y se coloca vestimenta apropiada para ingresar.<\/p>[\/et_pb_blurb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; background_color=\u00bbRGBA(255,255,255,0)\u00bb custom_margin=\u00bb0px|15px|||false|false\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb global_colors_info=\u00bb{}\u00bb]<p style=\"text-align: right;\"><strong>Los colores son sugeridos, se pueden usar diferentes.<\/strong><\/p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; background_color=\u00bb#FFFFFF\u00bb custom_margin=\u00bb0px||||false|false\u00bb custom_padding=\u00bb10px|10px|10px|10px|true|true\u00bb global_colors_info=\u00bb{}\u00bb]<p>La <strong>contaminaci\u00f3n cruzada<\/strong> no solo es por microorganismos. Tambi\u00e9n hay<strong> al\u00e9rgenos<\/strong> que se pueden trasladar de un lado a otro y representar una contaminaci\u00f3n.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#9366e4&#8243; custom_padding=\u00bb15px||8px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb header_4_text_color=\u00bb#FFFFFF\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<h4><strong>Zonificaci\u00f3n Plano de planta<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||-1px||false|false\u00bb custom_padding=\u00bb0px||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<h4><strong>Parte B<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; background_color=\u00bbRGBA(255,255,255,0)\u00bb custom_padding=\u00bb10px|10px|10px|0px|true|false\u00bb global_colors_info=\u00bb{}\u00bb]<p>Una empresa dedicada a la elaboraci\u00f3n de fruta deshidratada est\u00e1 implementando Buenas Pr\u00e1cticas de Manufactura y requiere hacer la zonificaci\u00f3n de la planta y definir las pr\u00e1cticas de higiene personal que aplicar\u00e1n a cada \u00e1rea.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2025\/06\/imgplantaarq.jpg\u00bb title_text=\u00bbimgplantaarq\u00bb force_fullwidth=\u00bbon\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#9366e4&#8243; custom_padding=\u00bb15px||8px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb header_4_text_color=\u00bb#FFFFFF\u00bb text_orientation=\u00bbcenter\u00bb min_height=\u00bb26px\u00bb global_colors_info=\u00bb{}\u00bb]<h4><strong>Zonificaci\u00f3n Proceso de planta<\/strong><\/h4>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb3_4,1_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||1px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<h4><strong>Parte C<\/strong><\/h4>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; background_color=\u00bbRGBA(255,255,255,0)\u00bb custom_padding=\u00bb10px|10px|10px|0px|true|false\u00bb global_colors_info=\u00bb{}\u00bb]<p>El producto principal que elabora la empresa es pi\u00f1a deshidratada. En ocasiones tambi\u00e9n procesan kiwi y chabacano.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; background_color=\u00bbRGBA(255,255,255,0)\u00bb custom_padding=\u00bb10px|10px|10px|0px|true|false\u00bb global_colors_info=\u00bb{}\u00bb]<p>El proceso que se sigue es el siguiente:<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2025\/06\/bolsap.jpg\u00bb title_text=\u00bbbolsap\u00bb align=\u00bbright\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb60%\u00bb global_colors_info=\u00bb{}\u00bb disabled_on=\u00bbon|on|off\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_4,1_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb0px||||false|false\u00bb custom_padding=\u00bb0px||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; background_color=\u00bbRGBA(255,255,255,0)\u00bb custom_padding=\u00bb10px|10px|10px|0px|true|false\u00bb global_colors_info=\u00bb{}\u00bb]<ol>\n<li>Recepci\u00f3n de fruta<\/li>\n<li>Almacenamiento fresco<\/li>\n<li>Selecci\u00f3n de fruta<\/li>\n<li>Lavado y sanitizado de fruta<\/li>\n<li>Pelado y cortado<\/li>\n<li>Acomodo en charolas<\/li>\n<li>Deshidratado<\/li>\n<li>Envasado y pesado<\/li>\n<li>Embalaje<\/li>\n<li>Almacenamiento<\/li>\n<\/ol>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2025\/06\/t.png\u00bb title_text=\u00bbt\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb30%\u00bb global_colors_info=\u00bb{}\u00bb disabled_on=\u00bbon|on|off\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.27.2&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2025\/06\/uri_ifs3A2F2FM2FHzkyDE-WiDHGPiNSJZkAslOXzGGaXy93oSOnA8IDhL0.jpg\u00bb title_text=\u00bburi_ifsMHzkyDE-WiDHGPiNSJZkAslOXzGGaXy93oSOnA8IDhL0&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb border_radii=\u00bbon|5px|5px|5px|5px\u00bb global_colors_info=\u00bb{}\u00bb disabled_on=\u00bbon|on|off\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb0px||10px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000&#8243; background_color=\u00bbRGBA(255,255,255,0)\u00bb custom_padding=\u00bb10px|10px|10px|0px|true|false\u00bb global_colors_info=\u00bb{}\u00bb]<p><span class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\">De octubre a diciembre la empresa compra otros productos como nueces, almendras y cacahuates para empacar, solo se utiliza el \u00e1rea de envasado para llenar vasitos y charolas.<\/span><\/p>[\/et_pb_text][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2025\/06\/default.jpeg\u00bb align=\u00bbcenter\u00bb force_fullwidth=\u00bbon\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.2&#8243; 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