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Food Safety: A Journey through Quality Control, Yanis Dianeth Lara Pérez …
Food Safety: A Journey through Quality Control
Unit 1: Quality Control in the Food Industry
Introduction to Quality Control: Ensuring food safety and quality.
Key Aspects of Quality Control: Food safety, product quality, traceability, and regulatory compliance.
Tools and Techniques: Inspection, laboratory testing, audits, and quality certifications.
Challenges and Trends: Demand for transparency, technological innovations, and globalization of the supply chain.
Unit 3: Tools for Self-Control in the Agri-Food Industry
Definition of Tools: Resources and technologies for monitoring and improving food safety and quality.
Types of Tools: Quality management, HACCP, traceability, monitoring technologies, software, and laboratory testing.
Applications: Agricultural production, food processing, distribution, and marketing.
Benefits: Improved food safety, product quality, regulatory compliance, and operational efficiency.
Unit 4: Self-Control Systems: HACCP System
Principles of HACCP: Hazard identification, Critical Control Points, limit establishment, monitoring, corrective actions, verification, and recordkeeping.
Application of HACCP: Agri-food sectors, microbiological risk prevention, and benefits.
Benefits of HACCP: Improved food safety, regulatory compliance, cost reduction, operational efficiency, and consumer trust.
Unit 6: Other Certification Systems
Kosher and Halal Certification: Compliance with religious dietary requirements.
Fair Trade Certification: Ethical and fair practices in production and trade.
Organic and Sustainable Agriculture Certification: Products produced organically and sustainably.
Benefits: Additional assurances of quality, ethics, and sustainability.
Unit 2: Self-Control in the Agri-Food Industry
Introduction to Self-Control: Ensuring quality and safety from production to consumer.
Importance of Self-Control: Safety, quality, regulatory compliance, and operational efficiency.
Key Components: HACCP, quality procedures, internal inspections, training, and traceability.
Challenges: Supply chain complexity, production variability, regulatory changes, and limited resources.
Unit 5: Standardization and Certification in Relation to Quality and Food Safety
Standardization: Development of technical standards for quality and food safety.
Certification: Independent assessment of compliance with established standards.
Common Standards and Certifications: ISO 22000, BRCGS, IFS, Organic and Fair Trade certification.
Benefits: Improved quality and safety, regulatory compliance, and consumer trust.
Yanis Dianeth Lara Pérez
2-741-327