Publicación: Principios haccp en plantas de beneficio bovino en Colombia
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The HACCP system is a planning proposal, to prevent failures and systematize the production process, in order to obtain a quality meat product and implement corrective measures. It is an international standard focused on regulating the work of veterinarians and food engineers, which has been adapted to various productive areas and received in countries as mandatory or of great importance. It was created 61 years ago by the need to preserve the microbiological and organoleptic quality of food for a longer period, since then it has been adapted and implemented throughout the world, to position itself as a necessary system in world food security.(1,2,3) Each country adapts the regulations to its particular characteristics according to its sanitary status, type of commercialization and forms of production, in Colombia the per capita consumption for 2019 of beef was 18.6 kg / inhabitant, it is the second most consumed protein After chicken, the system has been adapted and regulated by the ministries, Invima and ICA, by their agreement as a member of the WTO and in favor of national public health. (4,5,6,7) The work of the veterinarian begins on the farm and ends with the final consumer, ensuring the quality and safety of the product designs zoonotic and food-borne diseases.