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      Inocuidad y calidad: requisitos indispensables para la protección de la salud de los consumidores Translated title: Innocuité et qualité: Conditions indispensables pour la protection de la santé des consommateurs Translated title: innocuity and quality: essential requirements for consumer health protection

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          Abstract

          La inocuidad de los alimentos es un aspecto fundamental de salud pública y elemento esencial para la gestión de la calidad total, por lo cual es tema de alta prioridad para todos los países y gobiernos. En Venezuela este tema requiere la mayor atención debido a las implicaciones para la salud que alcanzan a todos los estratos de la población; a las implicaciones económicas que representa para las empresas nacionales el cumplimiento del marco normativo obligatorio y voluntario relativo a la calidad y a la inocuidad de los alimentos y finalmente, a las implicaciones comerciales de su cumplimiento, que afectan la competitividad de las empresas y establecen distinciones en cuanto a gestión de calidad e inocuidad y gestión integral. El presente trabajo proporciona un marco referencial para la discusión de estos aspectos que son de gran importancia para la agroindustria y el consumidor venezolano

          Translated abstract

          L´innocuité des aliments est un aspect fondamental de santé publique et un élément essentiel pour la gestion de la qualité totale, ce qui fait que ce thème soit prioritaire pour tous les pays et gouvernements. Au Venezuela ce sujet nécessite d´une très grande attention étant donné les implications pour la santé de tous les consommateurs et pour les effets économiques de l´application de normes volontaires et obligatoires qui touchent la compétitivité des entreprises et font des distinctions entre elles, en ce qui concerne la gestion de la qualité, l´innocuité et la gestion intégrale. Ce travail apporte un cadre de référence pour la discussion de ces aspects de grande importance pour le consommateur et l´industrie agroalimentaire au Venezuela

          Translated abstract

          Food innocuity is a fundamental aspect of public health and an essential element to manage of total quality, for which it is a subject of the highest priority for all countries and governments. In Venezuela, this subject requires the greatest attention due to the health implications, which reach all levels of the population. Also, due to the economic implications that imply the fulfillment of the obligatory and voluntary normative framework related to quality and the food safety for national businesses. Finally, due to the commercial implications of fulfilling the framework that affects business competition and establishes distinctions in terms of quality and innocuity management and integrated management. The present work gives a referential framework to the discussion of these aspects that are of great importance to the agriculture industry and the Venezuelan consumer

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          Hazard Analysis and Critical Control Point Principles and Application Guidelines†

          (1998)
          The HACCP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document “Hazard Analysis and Critical Control Point System” that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles but made their wording more concise; revised and added definitions such as those for hazard, verification, and validation; included new sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles, especially hazard analysis and verification; and added or revised Appendices such as new examples of prerequisite programs and an additional decision tree for identifying critical control points (CCPs).
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            Cumbre Mundial sobre la Alimentación

            (1996)
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              Garantía de la inocuidad y calidad de los alimentos: Directrices para el fortalecimiento de los sistemas nacionales de control de los alimentos

              (2003)
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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Journal
                a
                Agroalimentaria
                Agroalim
                Centro de Investiagciones Agroalimentarias (CIAAL), Facultad de Ciencias Económicas y Sociales, Universidad de los Andes (Mérida )
                1316-0354
                June 2007
                : 12
                : 24
                : 105-118
                Affiliations
                [1 ] Universidad Central de Venezuela Venezuela
                [2 ] Universidad Central de Venezuela Venezuela
                Article
                S1316-03542007000100008
                d0d19c86-2453-4cf8-b259-557ead2fa8a9

                http://creativecommons.org/licenses/by/4.0/

                History
                Product

                SciELO Venezuela

                Self URI (journal page): http://www.scielo.org.ve/scielo.php?script=sci_serial&pid=1316-0354&lng=en
                Categories
                AGRICULTURAL ECONOMICS & POLICY
                AGRICULTURE, MULTIDISCIPLINARY

                General agriculture,Agricultural economics & Resource management
                innocuité,qualité,agro-industrie,aliments,norme,Venezuela,innocuity,quality,food industry,food,standards,inocuidad,calidad,agroindustria,alimento,norma

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