Resumen

MORENO GUAVITA, María Juliana. Hazard-analysis and critical-control-points management. Tecnura [online]. 2012, vol.16, n.33, pp.189-202. ISSN 0123-921X.

The purpose of this arricie is to present a theoretical review of the benefits and limitations of the system called HACCP (Hazard Analysis Critical Control Points). The HACCP system has proved to be a good implementation choice (with its seven principies) as a regulatory and preventive instrument within the food industry. However, HACCP is not enough due to some limitations, namely its high infrastructure costs, the lack of widespread awareness, its implementation time, the demanding monitoring and excessive documentation, among others. This might occur since industry, in general, is dynamic, evolutionary, flexible, fast and unlimited.

Palabras clave : organizational change; food control; food industry.

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