Good Manufacturing Practices and HACCP for the food industry Marcela Ivankovich

In the food industry, companies have a legal and ethical obligation to ensure that their products are safe, that is, that they do not cause any harm to the health of the consumer considering that they are prepared and ingested according to their intention to use. Using good Manufacturing and HACCP practices, the company can establish, document, implement and maintain a series of elements that allow it to achieve safety in its products. Additionally, it may include elements of a management system that strengthen and ensure the permanence of controls and long-term improvements.

Good Manufacturing Practices (BPM)

These are a series of actions and conditions that must be carried out in the establishment to reduce and minimize physical, chemical and biological hazards. They are generally documented as manuals, policies, procedures, instructions, annexes, as well as records that must be created to show compliance.

The HACCP System

The HACCP System is based on a methodology designed to identify physical, chemical and biological hazards, which may arise during the manufacture and handling of food. In addition to identifying them, this methodology helps to establish measures to prevent and control them.

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