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Ing. V. Asencios T.
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Diseño de Plantas de Procesamiento para un Higiene Optimo y Seguridad Alimentaria Introducción Distribución y flujo en planta Construcción de Planta Equipamiento Limpieza y desinfección Mantenimiento Higiene Personal Entrenamiento Resumen Conclusión
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Introducción Hygiene refers to the set of practices associated with the preservation of health and healthy living Derives from the Greek word “hygeia” the Greek goddess of health, cleanliness and sanitation. Medical hygiene Food hygiene Personal hygiene
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For optimum hygiene: A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend There should be measures in place to prevent contamination of food from a physical, microbiological or chemical sources It is important to maintain a clean and wholesome environment during slaughtering, processing, packaging and storage
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Designing a Food processing plant Site Size, Location, Properties Flexibility Further expansion, material flow, fixed building parts Structure Hygiene Building quality Environmental aspects Ecological aspects
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