Sistemas de Gestión de Seguridad en los Alimentos Mediante Normas ISO 22000

Abstract

THE SEGURITY MANAGEMENT SYSTEM IN FOOD ISO 22000 are a conjunct of norms of voluntary character for the alimentary industries; upon analyzing the requirements of a Security Management System in Food it was found out that it was necessary to establish and implant good bases within the processes and in all the personnel involved. These guidelines if well established will lead to an adequate process; the implantation process must involve all the hierarchy levels existing within the enterprise; a team to manage the whole process must be formed. To attain this good bases must be created with BPM; the following level is HACCP with the seven principles and at the same time it is necessary to work in Quality Management System. To test the accomplishment of all the requirements the auditorships are of vital importance to be carried out internally; the auditorships control all the documents and records of all the processes existing within the enterprise are. Although the design and implementation of this norm is of voluntary character the advantages of running a Food Security Management System ISO 22000 at an enterprise are: competitiveness in the market, advantage over the competence, enterprise prestige and trade mark in front of the consumer. For these reasons it a recommended to implant such a food enterprise.