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Disseminating quality controlled scientific knowledge

Gestión del análisis de peligros y puntos críticos de control

Author(s): María Juliana Moreno Guavita

Journal: Tecnura
ISSN 0123-921X

Volume: 16;
Issue: 33;
Start page: 189;
Date: 2012;
Original page

Keywords: organizational change | food control | food industry

The purpose of this article is to present a theoretical review of the benefits and limita-tions of the system called HACCP (Hazard Analysis Critical Control Points). The HACCP system has proved to be a good implementation choice (with its seven principles) as a regulatory and preventive instrument within the food industry. However, HACCP is not enough due to some limitations, namely its high infrastructure costs, the lack of widespread awareness, its implementation time, the demanding monitoring and excessive documentation, among others. This might occur since industry, in general, is dynamic, evolutionary, flexible, fast and unlimited.
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