Factores críticos asociados a la implementación de un sistema haccp en la industria de alimentos y bebidas en Colombia
DOI:
https://doi.org/10.24054/limentech.v20i1.1470Palavras-chave:
barreras, beneficios, competitividad, motivaciones, inocuidad alimentaria, sistemas de gestiónResumo
El sistema de gestión de seguridad alimentaria basado en el Análisis de Peligros y Puntos Críticos de Control (HACCP) es un elemento clave en la producción de alimentos seguros para el consumo humano. Este estudio tiene como objetivo explorar los factores críticos asociados a la aplicación exitosa del sistema HACCP en la industria de alimentos y bebidas colombiana. La investigación se aborda bajo un enfoque cuantitativo de alcance descriptivo. El instrumento de medición se validó por expertos y se recolectaron datos empíricos a través de una muestra no probabilística. Los resultados sugieren que el compromiso y la cualificación del talento humano contribuyen de manera significativa en el éxito de la implementación del sistema HACCP. Así mismo, la implementación efectiva del sistema favorece el crecimiento de la industria en el mercado, garantiza la satisfacción del cliente, y propicia la mejora en los procesos. El estudio permite a las empresas comprender los factores críticos clave para la toma de decisiones sobre los procesos de planificación e implementación del sistema HACCP, como una fuente de ventaja competitividad para la industria en mercados globalizados.
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