THE IMPORTANCE OF GOOD HANDLING AND FOOD PROCESSING
Senasa participated in a workshop making sausages with Sheepmeat organized
by the Ministry of Production of La Pampa where he provided practices for
food safety tools.
Monday June 24, 2019
* SANTA ROSA (La Pampa) ** - In order to sensitize and train on hygiene
measures necessary to implement daily handling and food processing, the
National Health Service and Food Quality (Senasa) participated last on June
19, a meeting convened by the Ministry of Production of La Pampa.
Organized by representatives of the Ovine Law, workshop making sausages
with sheep meat was held at the Provincial Institute of Education and
Socialization of Adolescents (IPESA) of the city of Santa Rosa with the
assistance of internally thereof, family farmers representatives of the
meat heading of La Pampa and the general public.
Pampeano professionals Senasa Regional Center explained the guidelines for
the processing and handling of healthy foods. In this sense, José
Hernández, Safety Area Regional Center spoke about cooking times,
cross-contamination, hygiene utensils and measures to be taken into account
when cooking. He also reported how the spaces should be disinfected to
prevent physical, chemical and biological hazards, while stressing personal
hygiene measures to be applied daily.
Also during the practical part, agents of the National Agricultural
Technology Institute (INTA) presented concepts linked to disease prevention.
With its presence in these activities, the Senasa continues the
dissemination and health prevention to audiences in order to strengthen
good practices in handling and food processing.
Is fundamental rethink habits and food processing we apply daily to ensure
that the products we consume are healthy and safe. That is, they do not
pose any health risk.
by the Ministry of Production of La Pampa where he provided practices for
food safety tools.
Monday June 24, 2019
* SANTA ROSA (La Pampa) ** - In order to sensitize and train on hygiene
measures necessary to implement daily handling and food processing, the
National Health Service and Food Quality (Senasa) participated last on June
19, a meeting convened by the Ministry of Production of La Pampa.
Organized by representatives of the Ovine Law, workshop making sausages
with sheep meat was held at the Provincial Institute of Education and
Socialization of Adolescents (IPESA) of the city of Santa Rosa with the
assistance of internally thereof, family farmers representatives of the
meat heading of La Pampa and the general public.
Pampeano professionals Senasa Regional Center explained the guidelines for
the processing and handling of healthy foods. In this sense, José
Hernández, Safety Area Regional Center spoke about cooking times,
cross-contamination, hygiene utensils and measures to be taken into account
when cooking. He also reported how the spaces should be disinfected to
prevent physical, chemical and biological hazards, while stressing personal
hygiene measures to be applied daily.
Also during the practical part, agents of the National Agricultural
Technology Institute (INTA) presented concepts linked to disease prevention.
With its presence in these activities, the Senasa continues the
dissemination and health prevention to audiences in order to strengthen
good practices in handling and food processing.
Is fundamental rethink habits and food processing we apply daily to ensure
that the products we consume are healthy and safe. That is, they do not
pose any health risk.