Resumo

OLIVE GONZALEZ, Elvira; VAZQUEZ LOPEZ, Cecilia; VALDES FERNANDEZ, Miriam  e  CASTRO FERNANDEZ, Betty. Hazard analysis and critical control points. Its relation with food inocuity. Rev Cubana Hig Epidemiol [online]. 2004, vol.42, n.2, pp. 0-0. ISSN 1561-3003.

A bibliographic review of the system of analysis of danger and critical control points (ADCCP) is made taking into account its historical background, as well as the description of the system (applicable to any link of the food chain), based on the logical sequence and on the application of the tree of decisions to determine the critical control points (CCP). Reference is made to its importance, as for example, that it detects any alteration from the biological, physical and/or chemical point of view without having to wait for the final product. Inconveniences, such as having to have a trained personnel, resources, etc. are mentioned. One of the basic reasons for the introduction of the system is the obtention of food apt to human consumption. The reduction of claims and devolutions are among the most important benefits. It has already been implemented in the United States, Canada, the European Union, and others.

Palavras-chave : Food; critical points; food chain.