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2013, Number 1

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RCAN 2013; 23 (1)

Las Buenas Prácticas de Higiene y Manipulación como elemento básico del Sistema de Gestión de Calidad e Inocuidad de los alimentos

Cruz TA

Language: Spanish
References: 19
Page: 21-30
PDF size: 317.57 Kb.


ABSTRACT

Rationale: Scientific and technological advances occurred in recent years have radically changed food production practices, and thus, their acquisition, processing, and serving. Today it is not important to have food in abundance, but what type of food is eaten, and how is cooked, prepared and served. Hence, compliance with Good Practices of Food Hygiene and Manipulation is required in order to guarantee the provision of healthy, safe and innocuous food. Good Practices should cover issues related to physical structure and equipment of the food-elaborating center, the way technological procedures are conducted, the degree of training of the personnel. These Good Practices should become an essential element of every system for the management of food quality and safety. Objectives: To assess the compliance with Good Practices of a food-elaborating center located in the city of Havana. Inspection exercise was extended to a poultry farm acting as supplier of the center. Materials and Methods: The current state of food elaboration practices were assessed by means of a structured tool. Non-compliances were identified in the physical structure and equipment, tools and means employed and technological procedures and training of the personnel categories. Results: The inspected units differed regarding the compliance with Good Practices: Poultry farm: ”Very Good” vs. Elaborating center: “Good”; respectively. Conclusions: The inspected units reunite the conditions for the deployment of a System for the Management of Food Quality and Safety. Those identified issues affecting compliance with Good Practices should be intervened.


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