El aseguramiento de la inocuidad de los alimentos es uno de los mayores retos a los que se enfrentan todas las partes integrantes de la cadena alimentaria. A pesar de los requisitos establecidos en las legislaciones y normas internacionales de gestión de la inocuidad y la seguridad alimentaria, las alertas sanitarias y la retirada de productos alimentarios no es un raro evento aun hoy en día. En la actualidad, el Análisis de Peligros y Puntos Críticos de Control (APPC/HACCP) y el Análisis de peligros y controles preventivos basados en riesgos, en Inglés Hazard Analysis and Risk-based Preventive Controls (HARPC), son las dos herramientas de gestión de riesgos en los alimentos requeridas tanto por las legislaciones de los distintos países como por las normas internacionales de gestión de la inocuidad y la seguridad alimentaria. El objetivo de esta publicación es servir de guía práctica para el desarrollo e implementación del plan APPCC/HACCP y del plan HARPC en las organizaciones pertenecientes a la cadena alimentaria. Esta publicación está organizada en las siguientes 6 partes: 1. Inocuidad y seguridad alimentaria. 2. Peligros. 3. Plan APPCC / HACCP. 4. Plan HARPC. 5. Medidas de control y controles preventivos. 6. Anexo. Dado el carácter práctico de esta publicación se incluyen los formularios necesarios para desarrollar e implementar el plan APPCC/HACCP y el plan HARPC.

"This manual makes food safety and HACCP simple to understand and easy to implement.very practical, yet comprehensive." --D. J. Inman Southwest Regional Food Specialist U.S. Food and Drug Administration The HACCP Food Safety Manual Developed for NASA in the 1960s, Hazard Analysis Critical Control Points (HACCP) represents a logical step forward in food safety management. Food safety issues have become so complex that traditional attention to cleanliness and maintenance is not enough. HACCP, the new tool to enhance food safety management, looks at food preparation step by step to identify the root causes of potential problems and to establish corrective or control measures. This food safety approach is being adopted by the USDA, FDA, and numerous state and local health departments. It is advocated by the Colorado Restaurant Association Education Fund, AFC Colorado Chefs de Cuisine, and the American Dietetic Association, and is being utilized effectively by such major chains as General Mills and Taco Bell. The HACCP Food Safety Manual, written by a noted food safety consultant and trainer, is * The first easy-to-understand, comprehensive HACCP manual * An easy-to-follow guide to all HACCP techniques, processes, and procedures * Trainer-tested in the Managers' Food Safety Certification Program sponsored by the FDA, Denver Department of Public Health/Consumer Protection, International Food Service Executives Association, and American Society of Hospital Foodservice Administrators * Illustrated throughout with flowcharts and diagrams * Complete with posters, transparency masters, and other valuable training aids

The 5th edition of HACCP: A Systematic Approach to Food Safety updates previous editions of this highly successful manual designed to assist in the development of a HACCP plan to meet a company's needs and comply with applicable U.S. regulations for meat, poultry, seafood and juice. The book provides the latest thinking on HACCP, including approaches to conducting a hazard analysis, the role of prerequisite programs, and verification and validation of HACCP plans. This manual is a must have for persons involved in the development, maintenance and oversight of HACCP plans. Instructors as well as those who audit food establishment HACCP plans, will want this comprehensive guide on the development of HACCP plans for foods.