{"id":181,"date":"2023-04-18T10:01:24","date_gmt":"2023-04-18T08:01:24","guid":{"rendered":"https:\/\/svcertification.com\/peru\/?page_id=181"},"modified":"2023-05-10T16:35:26","modified_gmt":"2023-05-10T14:35:26","slug":"certificacion-220002015","status":"publish","type":"page","link":"https:\/\/svcertification.com\/peru\/certificacion-220002015\/","title":{"rendered":"Certificaci\u00f3n 22000:2015"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\"><strong>Certificaci\u00f3n 22000:2015<\/strong><\/h1>\n\n\n\n<p>En el sector alimentario y en la producci\u00f3n de piensos existen requisitos para el an\u00e1lisis de puntos cr\u00edticos (temperatura, caminos cruzados, etc.), por lo tanto, el HACCP (Hazard Analysis and Critical Control Points) emitido en el contexto de los llamados \u201c Codex Alimentarius\u201d de la Organizaci\u00f3n Mundial de la Salud (OMS \u2013 este a\u00f1o aparece en su 21\u00aa edici\u00f3n), la norma PAS 220: 2008 (norma que describe en detalle el sistema de requisitos necesarios para la producci\u00f3n segura de materias primas alimentarias) y la Norma ISO 22000 (Sistema de Gesti\u00f3n de Seguridad Alimentaria \u2013 FSMS).&nbsp;Agrupa todas las normas anteriores y define los requisitos del sistema de gesti\u00f3n de la seguridad alimentaria en toda la cadena productiva, desde la materia prima hasta el producto final, pasando por el envasado, protecci\u00f3n y distribuci\u00f3n.<\/p>\n\n\n\n<p>Gracias a la combinaci\u00f3n de la gesti\u00f3n del sistema y los puntos cr\u00edticos de control, la norma ISO 22000 contiene indicaciones sobre todo lo que ha demostrado ser eficiente y eficaz en el campo de la gesti\u00f3n de la calidad y el control de la seguridad alimentaria.&nbsp;La norma ISO 22000 se refiere a los m\u00e9todos establecidos, en particular en lo que respecta a los procesos tecnol\u00f3gicos de producci\u00f3n, las normas de higiene en relaci\u00f3n con los sistemas de producci\u00f3n, transporte, almacenamiento y control.<\/p>\n\n\n\n<p>Es importante que el sistema se desarrolle y mejore junto con el desarrollo tecnol\u00f3gico y social de la empresa;&nbsp;de esta manera se convertir\u00e1 en parte integral de la gesti\u00f3n empresarial tanto desde el punto de vista humano como financiero.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Certificaci\u00f3n 22000:2015 En el sector alimentario y en la producci\u00f3n de piensos existen requisitos para el an\u00e1lisis de puntos cr\u00edticos (temperatura, caminos cruzados, etc.), por lo tanto, el HACCP (Hazard Analysis and Critical Control Points) emitido en el contexto de los llamados \u201c Codex Alimentarius\u201d de la Organizaci\u00f3n Mundial de la Salud (OMS \u2013 este [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":182,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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