Norma ISO 22000:2018 como fundamento en el análisis de alérgenos en empresas de productos horneados

Abstract

The need to feed oneself is born with the human species and is consubstantial with it; primitive man, in his attempt to find plant and animal foods that meet their nutritional needs, instinctively distinguishes and eliminates from his diet those that cause diseases or gastrointestinal disturbances. The discovery of fire was the turning point in the advancement of these practices of food hygiene and thanks to the advances in chemistry and microbiology hygienic-sanitary standards were established for food inspection. The current technological advances and the great strategies of quality and safety control are presented to guarantee the quality of the food; However, beyond the toxicological diseases produced by failure in food safety processes, allergy and anaphylaxis are discovered, phenomena that attack our immune system and may even affect people's lives. Every day the food industries face quality and safety risks, understanding the safety of the dangers associated with the ingestion of a product or food, which can generate chronic or acute risk to the health of the consumer. According to ISO 22000: 2005, food safety is related to the existence of hazards associated with food at the time of consumption (ingestion by consumers) [1]. In view of or before, all companies are forced to generate controls and analysis of the possible risks of exposure of their food: physical, microbiological and chemical, relating to food allergies in the latter category. The research was carried out in a baked food processing industry certified under the ISO 9001: 2008 standard and in the process of implementing HACCP, where no food allergens were identified, nor preventive actions defined for their control in the production chain; it contemplates a matrix of risks, taking as reference the "big eight allergens" established by the FDA, under guidelines of ISO 22000 and later elaboration of an allergen management manual validated by expert personnel in the subject.