Manual de prerequisitos de HACCP para el establecimiento de plantas y procesos alimenticios en Haití.
Fecha
2018-12
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Universidad EARTH
Resumen
Uno de los grandes problemas de salud que se registran en Haití están causadas por diferentes factores entre ellos se puede mencionar la mala condición de la producción de la comida callejera. Éstas comidas, generalmente son mal elaboradas y tienen alto contenido de grasa o aceite, de condimento, sal entre otro. Aparte de ello, esta es la comida más consumida en la capital y otras ciudades del país. La situación económica del país y la falta de responsabilidad en el sector alimenticio generan muchos problemas de salud y muchas veces llega a la muerte y genera consigo problemas como la incapacidad de los pequeños emprendedores a tener una infraestructura adecuada para la elaboración de productos, malas condiciones de venta de ello en la calle y falta de educación o formación en el sector. Estos problemas se dan en no registrar los condimentos usadas a la elaboración de varios productos, no llevar control en de tiempo requerido, lo cual resulta en inseguridad alimentaria en el país y un peligro para la salud de la población. El manual elaborado en este proyecto de graduación es el resultado de una revisión de literatura amplia, de recolección de información de artículo y de periódicos publicados en Haití. Se realiza con el propósito de ayudar a todos los agro-empresarios que quieren establecer una planta procesadora y también para las que ya están establecidas. Además, para facilitar el entendimiento de los requisitos obligados que tienen que cumplir y propone también estrategias para que se cumplan los parámetros de calidad. Se realiza una explicación detallada de los prerrequisitos de HACCP, cuáles son los sistemas establecidos que permitan un control y registro de la operación de una planta de alimentos. También permite tener por escrito el procedimiento de elaboración y tiempo de realización de los productos y así tener un producto libre de riesgo para el consumidor. El presente manual pretende permitir que la información pueda ser accesible a todos los agro-empresarios, con lo cual, pueda contribuir a mejorar la calidad de producción y a fabricar responsable y al final tener un producto que cumpla con todos los estándares internacionales de producción.
One of the major health problems in Haiti is caused by the poor condition of street food. These meals are generally poorly prepared and have a high content of fat or oil, seasoning, salt among others. These foods are mostly consumed in the capital and other cities of the country. However, the economic situation of the country and the lack of responsibility in the food sector generate many health problems that often lead to death. The situation mentioned before generates different problems such as inability of small entrepreneurs to have adequate infrastructure to their products, poor conditions in which their products are sold on the street and lack of education in the sector. These problems occur due to the use of unregistered condiments used for the elaboration of many products, which results in a food insecurity in the country and present a threat to the health status of the population. This manual is based on a revue of extensive literature and information from published newspaper articles in Haiti. It is developed with the purpose of helping all agro entrepreneurs who want to establish a processing plant, understand the mandatory requirements they must meet and propose strategies to meet the important parameters of Haiti. A detailed explanation of the prerequisites of HACCP is made, which are different established systems that allow a control to take control in the elaboration of food products considering the entire production chain. This system regulates and allows control and registration of all condiments used for the elaboration of a product. It also allows a company to have in writing the entire process of making a product and its time of completion, which allows determining critical point of control (PCC) and having a safe product in the market. The manual of prerequisites for HACCP for the establishment of plants and food processes in Haiti is written in a simple way to allow the information to be accessible to all agro-entrepreneurs, thus contributing to a better result in the market and producing responsibly such that the product meets all international standards of production.
One of the major health problems in Haiti is caused by the poor condition of street food. These meals are generally poorly prepared and have a high content of fat or oil, seasoning, salt among others. These foods are mostly consumed in the capital and other cities of the country. However, the economic situation of the country and the lack of responsibility in the food sector generate many health problems that often lead to death. The situation mentioned before generates different problems such as inability of small entrepreneurs to have adequate infrastructure to their products, poor conditions in which their products are sold on the street and lack of education in the sector. These problems occur due to the use of unregistered condiments used for the elaboration of many products, which results in a food insecurity in the country and present a threat to the health status of the population. This manual is based on a revue of extensive literature and information from published newspaper articles in Haiti. It is developed with the purpose of helping all agro entrepreneurs who want to establish a processing plant, understand the mandatory requirements they must meet and propose strategies to meet the important parameters of Haiti. A detailed explanation of the prerequisites of HACCP is made, which are different established systems that allow a control to take control in the elaboration of food products considering the entire production chain. This system regulates and allows control and registration of all condiments used for the elaboration of a product. It also allows a company to have in writing the entire process of making a product and its time of completion, which allows determining critical point of control (PCC) and having a safe product in the market. The manual of prerequisites for HACCP for the establishment of plants and food processes in Haiti is written in a simple way to allow the information to be accessible to all agro-entrepreneurs, thus contributing to a better result in the market and producing responsibly such that the product meets all international standards of production.
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INOCUIDAD ALIMENTARIA, SEGURIDAD ALIMENTARIA, PROCESAMIENTO DE ALIMENTOS, SALUD PUBLICA, HAITI