Food Safety

Seguridad Alimentaria

Commercial Food Safety

SCOPE:&nbsp;Methods differ from activities in that for the former usually a formal or standardized description is available and that they involve a number of steps

Methods

Métodos

Quality control: The process of meeting products and services to consumer expectations. [AGROVOC]

Quality Control

Control de Calidad

The process an organization undertakes to minimize financial, health or other risks by identifying potential hazards or adverse effects and by planning for and handling incidents which do occur in such a manner that their effect and cost are minimized.
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Risk Management

Gerencia de riesgo

A systematic approach to be used in food processing as a means to assure food safety. [NALT]
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs), can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. [AGROVOC]

Análisis de Peligros y Puntos Críticos de Control (HACCP)

Publications