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Normas HACCP. Sistema de análisis de peligros y puntos críticos de control

Author

Listed:
  • Carro, Roberto
  • González Gómez, Daniel A.

Abstract

"Los alimentos no discriminan a ningún consumidor". En esta afirmación radica la importancia de producir alimentos sanos, nutritivos y agradables. Ante el proceso de globalización actual, la industria alimenticia se encuentra condicionada a modificar su actitud hacia el mercado y es allí donde surge la calidad como un elemento de distinción de los productos. La calidad de este tipo de productos está determinada por el cumplimiento de los requisitos legales y comerciales, la satisfacción del consumidor y la producción en un ciclo de mejora continua.

Suggested Citation

  • Carro, Roberto & González Gómez, Daniel A., 2012. "Normas HACCP. Sistema de análisis de peligros y puntos críticos de control," Nülan. Deposited Documents 1616, Universidad Nacional de Mar del Plata, Facultad de Ciencias Económicas y Sociales, Centro de Documentación.
    • Handle: RePEc:nmp:nuland:1616
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    File URL: https://nulan.mdp.edu.ar/id/eprint/1616/1/11_normas_haccp.pdf
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