Validación del sistema de purificación de agua para la industria alimentaria. 2a. parte

Por: Humberto Zardo y Harold Alexis Prada Ramírez

En la segunda parte de este artículo, los autores continuan brindando información respecto al tratamiento del agua el cual debe ser resultado de una decisión concienzuda que contemplea los productos manufacturados, la calidad del agua disponible y la purificación adicional requerida (al menos como agua potable, conformes guías de la Organización Mundial de la Salud).

Anexos

Siguen tres modelos simplificados de protocolos (Cuadros 6, 7 y 8) para calificación de instalación, operacional y desempeño utilizando información hipotética. Favor de adaptarlos a las reales condiciones de cada empresa.

Referencias:

1. FAO and WHO. 2008. Guidelines for the Validation of Food Safety Control Measures. Codex Alimentarius Guideline, No. CXG 69-2008. Codex Alimentarius Commission. Rome.
2. FAO and WHO. 2019. Codex Alimentarius Commission – Procedural Manual twenty-seventh edition. Rome. 254 pp. - www.codexalimentarius.org
3. 2022. General Principles of Food Hygiene. 38 pp.- https://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B1-1969%252FCXC_001e.pdf
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5. FAO-CXG 21-1997 Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods
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