Obtaining sanitary safe food.
DOI:
https://doi.org/10.35954/SM2002.24.1.3Keywords:
Food; GMP; GMP; ETA; Hygiene; Sanitation.Abstract
The prevention of foodborne diseases (FBD) requires the correct identification and subsequent exclusion of any factor of a biological, physical or chemical nature that poses an unacceptable risk to the consumer's health. The highest percentage of observed FBD are of microbial biological origin (foodborne toxicosis). The application of Good Manufacturing Practices (GMP) ensures that a food reaches the consumer in the most nutritious, sensorially acceptable and risk-free manner. Hygiene and Sanitation Programs (HSP) include protocols that describe the operations to be carried out. The effectiveness of these must be verified and corrective measures applied when appropriate. It is essential to keep records of all activities performed. The GMP and the PHS are the basis for the Hazard Analysis and Critical Control Point System which, due to its characteristics, is an adequate control system for the Food Department of the H.C.FF.AA.
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