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Quality Control and Production in the Food and Agro-Food Industry, Yanis…
Quality Control and Production in the Food and Agro-Food Industry
Unit 1: Quality Control in the Food Industry
Objective: Ensure safe and quality food
Processes: Risk identification, HACCP, quality supervision, traceability
Tools: Inspections, laboratory tests, audits, certifications (ISO 22000)
Unit 3: Tools for Self-Control
Systems: Quality management (ISO 9001), HACCP, traceability
Technologies: Monitoring and control, management software, laboratory tests
Application: Agricultural production, processing, distribution, marketing
Benefits: Improved safety, quality assurance, regulatory compliance, cost reduction, operational efficiency
Unit 4: Animal Production
Products: Meat, milk, eggs, wool, leather
Related Sciences: Veterinary medicine, genetic engineering, animal nutrition
Impact: Rural employment, GDP contribution, food security
Future: Emerging technologies, sustainability, organic products
Unit 6: Milk and Meat Production
Meat Production:
Livestock: Angus, Hereford cattle
Methods: Extensive grazing, intensive feeding
Requirements: Feeding, sanitary management, fattening, slaughtering
Market: Various forms, constant global demand
Milk Production:
Livestock: Holstein, Jersey cows
Requirements: Production systems, nutrition, sanitary management, regular milking
Products: Processed dairy, local and global markets
Unit 2: Self-Control in the Agro-Food Industry
Responsibility: Companies ensure quality and safety
Systems: HACCP, quality procedures, internal inspections, training
Challenges: Supply chain complexity, agricultural variability, regulatory changes, limited resources
Unit 5: Livestock Farms
Determining Factors:
Geographic location
Farm size
Species and type of production
Food resources and nutrition
Sanitary management and animal welfare
Technology and management practices
Economic and financial aspects
Social and cultural factors
Yanis Dianeth Lara Pérez
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