Vista previa
Sección 1: Esenciales
1.1. Infraestructura
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1.2. Saneamiento
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1.3. Control de plagas
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1.4. Control químico
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1.5. Prácticas de personal
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1.6. Formación y educación
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1.7. Manipulación, almacenamiento y entrega
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1.8. Seguridad alimentaria
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Sección 2: Seguridad Alimentaria
2.1. Pruebas microbiológicas
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2.2. Alergenos alimentarios y sensibilidades químicas
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2.3. Control de materiales extraños
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Sección 3: Sistemas de calidad de fabricación
3.1. Buenas prácticas de laboratorio
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3.2. Acción correctiva y preventiva
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3.3. Mejora continua
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3.4. Servicio al Cliente
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Sección 4: Consideración reglamentaria
4.1. Aprobación de etiquetado
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4.2. Cumplimiento normativo
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