Requirements of the companies to guarantee safe foods

The alimentary hygiene in all the chain of production is a priority to international level to protect the hygiene and health of the consumers, as well as the market. The worldwide recognised system APPCC (Analysis of dangers and critical checkpoints), based in the principles of the Codex alimentarius, help to identify, value and avoid the dangers that can affect to the inocuidad of the foods, allowing to the companies guarantee that the products that produce are safe. It is a compulsory legal requirement for the alimentary sector. His correct implantation helps to the companies to manage more effectively the alimentary hygiene.

Is of vital importance that the companies, and his employees, know the principles of this methodology, as well as his methods of implantation in the distinct processes by which happens an alimentary product. Appearances like the identification and assessment of potential risks; the determination of the critical limit; establish the system of surveillance (control) monitored and the corrector actions or verify that the system is effective. Ainia will give from 12 May, the 12ª edition of the on-line course 'Application of the analysis of dangers and critical checkpoints in alimentary industries'. Headed to professionals of the sector agroalimentario and affine; students and postgraduados university of technology of foods, biology..., the course of 70 hours, will offer an extensive thematic to theoretical and practical level.

Will analyse the types of danger and the principles of the system APPC, deepening in the previous requirements for his implantation (design of venues, installations and equipment; cleaning and disinfection; surveillance and control of plagues; preventive maintenance; control of the water and of the air; waste management; hygienic best practices; learning of manipuladores and Trazabilidad). Also in the guidelines for his implantation eat: learning of the team of APPCC; description of the product; determine the scope of the system; the manufacturing of the diagram of flow; verify in situ the diagram of flow; the enumeration of the possible dangers, the analysis of dangers and determination of measures of control; the establishment of the limits and of a system of surveillance for each critical point or determine measures correctivas). Finally, it will tackle the management of crisis (the procedure, the previous analysis, the plan and committee of crisis or the comprobación of the efficiency), as well as the importance of the control of the documentation.