{"id":4669,"date":"2021-02-17T17:58:21","date_gmt":"2021-02-17T23:58:21","guid":{"rendered":"https:\/\/bcag.com.mx\/ccv\/?post_type=lp_course&#038;p=2967"},"modified":"2024-11-25T21:50:44","modified_gmt":"2024-11-25T21:50:44","slug":"ia18-taller-de-manejo-de-crisis-y-retiro-por-contaminacion-de-productos-alimentarios","status":"publish","type":"lp_course","link":"https:\/\/bcag.com.mx\/ccv\/todos-los-cursos\/ia18-taller-de-manejo-de-crisis-y-retiro-por-contaminacion-de-productos-alimentarios\/","title":{"rendered":"IA18 TALLER DE MANEJO DE CRISIS Y RETIRO POR CONTAMINACI\u00d3N DE PRODUCTOS ALIMENTARIOS"},"content":{"rendered":"<p>El inicio y la finalizaci\u00f3n del retiro de alimentos deber\u00e1n ejecutarse en el menor tiempo posible para minimizar la exposici\u00f3n de los consumidores a productos que puedan representar un riesgo para su salud.<br \/>\nEsto requiere de mecanismos bien organizados, preestablecidos y vertidos en un manual\/ plan de retiro.<br \/>\nEl procedimiento secuenciado y documentado en el mismo se pondr\u00e1 en pr\u00e1ctica toda vez que se detecte un problema con alg\u00fan alimento distribuido en el mercado.<\/p>\n<p>Eliminando:<\/p>\n<ul>\n<li>Costos de retirada de producto.<\/li>\n<li>Costos de reposici\u00f3n del producto.<\/li>\n<li>P\u00e9rdidas de beneficio bruto y gastos adicionales.<\/li>\n<li>Costos de rehabilitaci\u00f3n del nivel de ventas.<\/li>\n<li>Costos de retirada y reposici\u00f3n por parte de terceros.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Se requiere de mecanismos bien organizados, preestablecidos y vertidos en un manual\/ plan de retiro as\u00ed como el manejo de emergencias.\t<\/p>\n","protected":false},"author":3,"featured_media":4670,"comment_status":"open","ping_status":"closed","template":"","course_category":[142],"course_tag":[130,71,131,132,133,134,135,136,137,138,139,140,141,143,144,145,146,147,148,149,150,151,152,153],"class_list":["post-4669","lp_course","type-lp_course","status-publish","has-post-thumbnail","hentry","course_category-inocuidad-de-los-alimentos","course_tag-alergenos","course_tag-auditor","course_tag-bioseguridad","course_tag-brc","course_tag-contaminacion-cruzada","course_tag-contaminacion-maliciosa","course_tag-control-de-plagas","course_tag-diseno-sanitario","course_tag-food-defense","course_tag-fssc-22000","course_tag-gfsi","course_tag-haccp","course_tag-ifs","course_tag-iso-22000","course_tag-limpieza","course_tag-ppro-prerrequisitos","course_tag-prevencion","course_tag-programa-maestro-de-limpieza","course_tag-recall","course_tag-retiro","course_tag-sanitacion","course_tag-sqf","course_tag-trazabilidad","course_tag-withdrawal","course"],"_links":{"self":[{"href":"https:\/\/bcag.com.mx\/ccv\/wp-json\/wp\/v2\/lp_course\/4669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bcag.com.mx\/ccv\/wp-json\/wp\/v2\/lp_course"}],"about":[{"href":"https:\/\/bcag.com.mx\/ccv\/wp-json\/wp\/v2\/types\/lp_course"}],"author":[{"embeddable":true,"href":"https:\/\/bcag.com.mx\/ccv\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bcag.com.mx\/ccv\/wp-json\/wp\/v2\/comments?post=4669"}],"version-history":[{"count":2,"href":"https:\/\/bcag.com.mx\/ccv\/wp-json\/wp\/v2\/lp_course\/4669\/revisions"}],"predecessor-version":[{"id":7918,"href":"https:\/\/bcag.com.mx\/ccv\/wp-json\/wp\/v2\/lp_course\/4669\/revisions\/7918"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bcag.com.mx\/ccv\/wp-json\/wp\/v2\/media\/4670"}],"wp:attachment":[{"href":"https:\/\/bcag.com.mx\/ccv\/wp-json\/wp\/v2\/media?parent=4669"}],"wp:term":[{"taxonomy":"course_category","embeddable":true,"href":"https:\/\/bcag.com.mx\/ccv\/wp-json\/wp\/v2\/course_category?post=4669"},{"taxonomy":"course_tag","embeddable":true,"href":"https:\/\/bcag.com.mx\/ccv\/wp-json\/wp\/v2\/course_tag?post=4669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}