{"id":23478,"date":"2024-02-28T10:21:41","date_gmt":"2024-02-28T15:21:41","guid":{"rendered":"https:\/\/haaci.edu.pa\/?post_type=lp_course&#038;p=23478"},"modified":"2026-07-07T13:34:19","modified_gmt":"2026-07-07T18:34:19","slug":"seguridad-alimentaria-y-planes-de-higiene","status":"publish","type":"lp_course","link":"https:\/\/haaci.edu.pa\/index.php\/courses\/seguridad-alimentaria-y-planes-de-higiene\/","title":{"rendered":"SEGURIDAD ALIMENTARIA Y PLANES DE HIGIENE"},"content":{"rendered":"<p style=\"color: #4e4e4e;\"><strong>INTRODUCCI\u00d3N<\/strong><\/p>\n<p align=\"justify\">La higiene alimentaria se define, seg\u00fan la OMS, como el conjunto de condiciones y medidas que deben estar presentes en todas las etapas de producci\u00f3n, almacenamiento, transformaci\u00f3n, transporte, conservaci\u00f3n y cocinado dom\u00e9stico del alimento, para garantizar la salubridad de los alimentos. El consumidor debe saber elegir y reconocer la calidad de los alimentos, adem\u00e1s de saber c\u00f3mo conservarlos y manipularlos adecuadamente, para evitar contaminaciones y p\u00e9rdidas de la calidad. El t\u00e9rmino seguridad alimentaria se vincula directamente con la presencia de peligros biol\u00f3gicos, qu\u00edmicos o f\u00edsicos en los alimentos, peligros que pueden desencadenar desde enfermedades de transmisi\u00f3n alimentaria (con consecuencias leves o graves) hasta efectos en la salud p\u00fablica que generan confianza en el consumidor, adem\u00e1s de provocar p\u00e9rdidas importantes en la producci\u00f3n, en la industria y el comercio.<\/p>\n<p align=\"justify\">Estas condiciones se han incrementado considerablemente debido a la innovaci\u00f3n en la aplicaci\u00f3n de tecnolog\u00edas de procesado, preparaci\u00f3n y distribuci\u00f3n de alimentos y por lo tanto, cambios en los h\u00e1bitos de consumo. Garantizar la producci\u00f3n de alimentos inocuos requiere la adopci\u00f3n de un sistema de an\u00e1lisis de peligros y puntos cr\u00edticos de control (APPCC) respaldados por unos s\u00f3lidos programas de requisitos previos.<\/p>\n<p style=\"color: #4e4e4e;\"><strong>DIRIGIDO A<\/strong><\/p>\n<p align=\"justify\">Profesionales de las diferentes \u00e1reas de alimentos, Miembros del equipo de Defensa de los alimentos, Miembros del equipo de Seguridad, encargados de Inocuidad y Seguridad, Gerentes y supervisores de Inocuidad y Seguridad, Auditores, Consultores, todos los relacionados con la implementaci\u00f3n, evaluaci\u00f3n y seguimiento de programas de Inocuidad.<\/p>\n<p style=\"color: #4e4e4e;\"><strong>OBJETIVOS DEL CURSO<\/strong><\/p>\n<ul>\n<li>Identificar y diferenciar los peligros que afectan la inocuidad alimentaria.<\/li>\n<li>Aplicar las medidas de control necesarias para garantizar la seguridad del producto.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>INTRODUCCI\u00d3N La higiene alimentaria se define, seg\u00fan la OMS, como el conjunto de condiciones y medidas que deben estar presentes en todas las etapas de producci\u00f3n, almacenamiento, transformaci\u00f3n, transporte, conservaci\u00f3n y cocinado dom\u00e9stico del alimento, para garantizar la salubridad de &hellip; <\/p>\n","protected":false},"author":12,"featured_media":23656,"comment_status":"closed","ping_status":"closed","template":"","course_category":[156],"course_tag":[],"class_list":["post-23478","lp_course","type-lp_course","status-publish","has-post-thumbnail","hentry","course_category-alimentos","course"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - 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