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  1. Técnicas de identificacion de peligros. Adaptacion en la industria de alimentos.

    Article - En espagnol

    Traduction en anglais : Hazards identification techniques. Adaptation in the food industry.

    Hazards identification is a key element for quality management and quality assurance in the food industry.

    Thus, those hazards that are missed in the identification process can not be controlled and, therefore, the consumers'health may be compromised as consequence of products with a lower quality.

    Usually, a team of experts who must know what concerns to the product, the processes and the problems affecting the foods quality develops this identification.

    Many techniques are available to perform this task.

    This article presents the « historical accidents review », « checklist » and « what if » methods adapted for the food industry.

    Application of all of these techniques is quite simple and normally it supposes to expend a low amount of both human and cconomical resources.

    Mots-clés Pascal : Industrie alimentaire, Analyse des risques et maîtrise des points critiques, Assurance qualité, Risque accidentel, Technique sécurité, Analyse risque

    Mots-clés Pascal anglais : Food industry, Hazard analysis critical control points, Quality assurance, Hazard, Safety engineering, Risk analysis

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 99-0446971

    Code Inist : 002A35A04. Création : 22/03/2000.