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Resumen La variabilidad de los alimentos tradicionales producidos de manera artesanal es admisible, pero su inocuidad debe garantizarse. La ejecucion de Buenas Practicas de Manufactura (BPM) es fundamental para la construccion de sistemas de gestion de la inocuidad como el Analisis de Riesgos y Puntos Criticos de Control (HACCP) e ISO-22000-Food Safety Management System. El cumplimiento de este tipo de practicas en la produccion de alimentos tradicionales en Mexico es escaso. Tomando al queso de Poro, como ejemplo de este tipo de alimentos, el presente documento describe las condiciones y controles de su proceso de produccion. Ello como el primer paso para documentar la factibilidad de implementar sistemas de gestion de la inocuidad. Esto es dado que la legislacion en Mexico permite la comercializacion de este tipo de quesos si su produccion cumple con controles basados en BPM. Abstract The variability of hand-made traditional food products is admissible, but food safety must be guaranteed. The accomplishment of Good Manufacturing Practices (GMP) is essential to implement food safety management systems as the Hazard Analysis and Critical Control Point (HACCP) system and the ISO-22000-Food Safety Management System. The fulfillment of these practices in the manufacture of traditional food products in Mexico is limited so, taking Poro cheese as an example of this kind of food products, the present document is intended to describe Poro cheese’s production controls and conditions as the first step to evaluate the feasibility to implement a food safety management system, since Mexico’s regulation allows the commercialization of these kind of cheeses if their production process complies with GMP.

estudios sociales - centro de investigaciones económicas y sociales de la universidad de sonora/estudios sociales

Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudio&lt;br&gt;Food safety management in traditional food products: Balancán’s Poro cheese as a case study