{"id":219314,"date":"2022-07-26T15:13:36","date_gmt":"2022-07-26T15:13:36","guid":{"rendered":"https:\/\/www.proacciona.es\/la-importancia-duna-bona-formacio-del-personal\/"},"modified":"2023-01-02T16:44:13","modified_gmt":"2023-01-02T16:44:13","slug":"la-importancia-duna-bona-formacio-del-personal","status":"publish","type":"post","link":"https:\/\/www.proacciona.es\/ca\/la-importancia-duna-bona-formacio-del-personal\/","title":{"rendered":"La import\u00e0ncia duna bona formaci\u00f3 del personal"},"content":{"rendered":"
<\/div>

[et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

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[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text admin_label=\u00bbText presentaci\u00f3\u00bb _builder_version=\u00bb4.17.6″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbRoboto||||||||\u00bb text_font_size=\u00bb18px\u00bb text_line_height=\u00bb1.6em\u00bb global_colors_info=\u00bb{}\u00bb]Segons el Pla de Seguretat Aliment\u00e0ria de Catalunya,<\/strong><\/a> alguns dels principals factors que contribueixen als brots de malalties de transmissi\u00f3 aliment\u00e0ria s\u00f3n la manipulaci\u00f3 no higi\u00e8nica dels aliments o un manipulador infectat, entre d’altres. No obstant aix\u00f2, aquests factors es poden solucionar amb un bon pla de formaci\u00f3 en mat\u00e8ria de seguretat aliment\u00e0ria.<\/strong><\/p>\n

Una incorrecta manipulaci\u00f3n<\/strong> de los alimentos y la poca higiene durante el procesamiento de los productos alimentarios puede provocar la proliferaci\u00f3n de bacterias y microorganismos como la listeria o la salmonela.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb locked=\u00bboff\u00bb collapsed=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.16″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text admin_label=\u00bbText\u00bb _builder_version=\u00bb4.17.6″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbRoboto|300|||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb1.5em\u00bb header_3_font=\u00bbRoboto|700||on|||||\u00bb header_3_text_color=\u00bb#f96b04″ width_last_edited=\u00bboff|desktop\u00bb global_colors_info=\u00bb{}\u00bb width__hover_enabled=\u00bboff|desktop\u00bb]<\/p>\n

Context<\/h2>\n

Espanya \u00e9s el tercer pa\u00eds de la Uni\u00f3 Europea que reporta m\u00e9s casos de listeria anualment, per la qual cosa \u00e9s essencial refor\u00e7ar l’autocontrol als establiments i formar adequadament el personal que t\u00e9 contacte directe amb els productes. D’aquesta manera, podem observar la gran import\u00e0ncia de tenir un personal responsable i format en seguretat aliment\u00e0ria i autocontrol.<\/strong><\/p>\n

D’altra banda, s’ha pogut observar com hi ha una certa diversitat als nivells de formaci\u00f3<\/strong> dels treballadors segons la mida de l’empresa. Les grans empreses tenen un personal molt m\u00e9s format, amb procediments de treball molt controlats, mentres que les petites empreses presenten un baix nivell de formaci\u00f3 en mat\u00e8ria de seguretat aliment\u00e0ria.<\/p>\n

Per aix\u00f2, cal donar visibilitat a la import\u00e0ncia de la formaci\u00f3 dels manipuladors<\/strong><\/a>, dotant-los d’una instrucci\u00f3 b\u00e0sica, continuada i amb uns continguts m\u00ednims per garantir la innocu\u00eftat dels aliments.[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/www.proacciona.es\/wp-content\/uploads\/2022\/07\/formacio\u0301-personal-scaled.jpg\u00bb alt=\u00bbCultura de seguretat aliment\u00e0ria\u00bb title_text=\u00bbformaci\u00f3 personal\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.17.6″ _module_preset=\u00bbdefault\u00bb width=\u00bb60%\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text admin_label=\u00bbText\u00bb _builder_version=\u00bb4.17.6″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbRoboto|300|||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb1.5em\u00bb header_3_font=\u00bbRoboto|700||on|||||\u00bb header_3_text_color=\u00bb#f96b04″ width_last_edited=\u00bboff|desktop\u00bb global_colors_info=\u00bb{}\u00bb width__hover_enabled=\u00bboff|desktop\u00bb]<\/p>\n

Per qu\u00e8 \u00e9s important formar el personal en seguretat aliment\u00e0ria?<\/h2>\n

Recents estudis epidemiol\u00f2gics realitzats a Catalunya en els darrers anys apunten que la restauraci\u00f3<\/strong> \u00e9s el primer lloc on es donen brots de toxiinfecci\u00f3 aliment\u00e0ria, representant entre un 30% a un 60% del total de casos que es reporten anualment. El segueixen les activitats de preparaci\u00f3 de menjar al p\u00fablic (per exemple, locals de menjar a domicili) i altres col\u00b7lectivitats (resid\u00e8ncies, escoles\u2026).<\/p>\n

Els investigadors conclouen que un dels factors m\u00e9s decisius associats als brots de toxiinfecci\u00f3 aliment\u00e0ria \u00e9s la mala praxi en la manipulaci\u00f3 d’aliments i els errors humans en el compliment de les normes d’higiene.<\/p>\n

Si es garanteix una bona formaci\u00f3 del personal en mat\u00e8ria de seguretat aliment\u00e0ria, \u00e9s m\u00e9s probable que es redueixin les xifres de brots per intoxicacions aliment\u00e0ries, i es podr\u00e0 garantir una major competitivitat al mercat.[\/et_pb_text][et_pb_text admin_label=\u00bbText\u00bb _builder_version=\u00bb4.17.6″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbRoboto|300|||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb1.5em\u00bb header_3_font=\u00bbRoboto|700||on|||||\u00bb header_3_text_color=\u00bb#f96b04″ width_last_edited=\u00bboff|desktop\u00bb global_colors_info=\u00bb{}\u00bb width__hover_enabled=\u00bboff|desktop\u00bb]<\/p>\n

Qu\u00e8 diu la llei?<\/h2>\n

El Reglament (CE) n\u00fam. 852\/2004 del Parlament Europeu i del Consell,<\/strong> de 29 d’abril del 2004, relatiu a la higiene dels productes alimentaris preveu que l’operador de l’empresa aliment\u00e0ria \u00e9s el principal responsable que es garanteixi la innocu\u00eftat dels aliments i la seva seguretat, per\u00f2 tamb\u00e9 de l’aplicaci\u00f3 de procediments basats a l’APPCC (An\u00e0lisi de Perills i Punts de Control Cr\u00edtics). M\u00e9s espec\u00edficament, el cap\u00edtol XII de l’annex II, relatiu a la formaci\u00f3, estableix que els operadors de l’empresa han de garantir la instrucci\u00f3 o la formaci\u00f3 dels manipuladors de productes alimentaris d’acord amb la seva activitat laboral.<\/strong><\/p>\n

Per tant, la normativa vigent en mat\u00e8ria de seguretat aliment\u00e0ria estableix l’obligatorietat del curs de manipulador d’aliments per a tots aquells treballadors que operin al sector. A m\u00e9s, el Reial decret 126\/2015<\/strong> dictamina que las empreses hoteleres<\/strong><\/a> han d’acreditar que els treballadors s’han format en mat\u00e8ria d’al\u00b7l\u00e8rgens i intoler\u00e0ncies aliment\u00e0ries.<\/p>\n

A Proacciona, consultoria de seguretat aliment\u00e0ria de Barcelona,<\/strong> \u200b\u200bcomptem amb diferents cursos i c\u00e0psules formatives per mantenir tot el personal relacionat amb\u00a0l’hosteleria i la restauraci\u00f3<\/strong><\/a> al dia en mat\u00e8ria de seguretat aliment\u00e0ria. De fet, oferim apartats espec\u00edfics sobre cadascuna de les tem\u00e0tiques relatives a la manipulaci\u00f3 daliments.<\/p>\n

En aquests casos, poden ser realment \u00fatils cursos de manipulador d’aliments en diferents \u00e0mbits: el sector de la restauraci\u00f3, el de panificador i brioixeria, del sector lacti, entre molts altres que podreu veure a la\u00a0nostra web.<\/strong><\/a><\/p>\n

Per a m\u00e9s informaci\u00f3 podeu omplir el formulari que trobareu a continuaci\u00f3.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Segons el Pla de Seguretat Aliment\u00e0ria de Catalunya, alguns dels principals factors que contribueixen als brots de…<\/p>\n","protected":false},"author":10,"featured_media":219305,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1468,2004,1624],"tags":[],"class_list":["post-219314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ca","category-restauracio-i-hostaleria","category-seguridad-alimentaria-ca"],"yoast_head":"\n\u25b7 La import\u00e0ncia d'una Bona Formaci\u00f3 del Personal \u30102026\u3011<\/title>\n<meta name=\"description\" content=\"\u2611\ufe0f T'expliquem perqu\u00e8 \u00e9s important formar el personal del teu negoci en seguretat aliment\u00e0ria. \u27a8 Click Aqu\u00ed!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.proacciona.es\/ca\/la-importancia-duna-bona-formacio-del-personal\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u25b7 La import\u00e0ncia d'una Bona Formaci\u00f3 del Personal \u30102026\u3011\" \/>\n<meta property=\"og:description\" content=\"\u2611\ufe0f T'expliquem perqu\u00e8 \u00e9s important formar el personal del teu negoci en seguretat aliment\u00e0ria. \u27a8 Click Aqu\u00ed!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.proacciona.es\/ca\/la-importancia-duna-bona-formacio-del-personal\/\" \/>\n<meta property=\"og:site_name\" content=\"Consultor\u00eda en seguridad alimentaria y APPCC - 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