Détail de la notice
Titre du Document
El sistema de análisis de riesgos y control de puntos criticos : Un camino hacia sistemas de calidad más generales (ISO 9000)
The Hazard analysis and critical control point (HACCP) : A way to more general quality management systems (UNE-EN-ISO 9000)
Auteur(s)
MORENO B.
Résumé
The introduction of the HACCP in the Spanish food industry is facing some difficulties mainly derived from the small size and absence of technicization of many small enterprises. SMEs complain that the Administration forces them to introduce the system, with the corresponding expenses and investments, without real benefits in the short time. The Spanish SMEs draw this conclusion when they see that the large companies get quality certifications that they use as advertisements to promote their sales and to improve their image. In this contribution, that compares the HACCP system with the UNE-EN-ISO 9000 quality management systems, having in mind that both of them are quality assurance programs, the author's aim is to encourage the SMEs to consider the obligation of applying the HACCP system not as an imposition of the administration, that produces only expenses and annoyances, but as an habit that introduce them in the quality culture and in the way to seek later on to the quality certifications. This trend, quite new in the Spanish food industry, is growing quickly: the number of food enterprises with a quality certifications is at this moment near a hundred, but a larger number is trying to get them.
Editeur
Eypasa
Type du document
Conférence : Congreso Nacional de Microbiologia de los Alimentos dedicada al Análisis de Riesgos y Control de Puntos Criticos, 10, Valencia, ESP, 1996-09-16
Identifiant
ISSN : 0300-5755 CODEN : ALMNEC
Source
Alimentaria A. 1996, n° 278, pp. 19-27 [bibl. : 14 ref.]
Langue
Espagnol
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