Summary of NOM-251-SSA-2009

00:00:00 - 00:20:00

This YouTube video provides an overview of the Mexican Standard 251 for food safety. The video discusses the importance of proper product labeling, transport safety, and temperature control. It also discusses the importance of food safety training and recalls.

• 00:00:00 The Norma 251, Mexican official standard for food hygiene practices, is replacing the Norma 120, which is becoming less common. The Norma 251 is being regulated by the Secretaría de Salud with the 2009 version. This video is a conversation with industry professionals about Norma 251. The main points discussed are: Norma 251 is an obligatory Mexican standard, with 270 days (nine months) of publication in the Official Journal of the Federation, to enter into effect. Industries regulated by Norma 251 must adhere to new requirements as defined in the document, including symbols and abbreviations, Point 4 provides general requirements for food manufacturers, Point 5 addresses service establishments, and Point 6 addresses food manufacturing and processing industries. The document also has sections on hygiene in the workplace and food-borne illness.
• 00:05:00 This video covers some of the important definitions in the new standard for food safety, NOM-251-SSA-2009. It explains, in detail, what is required of food safety facilities and personnel. It also covers topics such as water supplies, refrigeration and storage, cleaning and sanitizing equipment, and food contact surfaces. Finally, it discusses the importance of quality control for food products.
• 00:10:00 This video discusses controls for coliforms and fecal bacteria, and the various ways in which these can be referenced according to SSA's current 127 standard. The main points discussed are the control of vapor, the maintenance and cleaning of water equipment, and the prevention of pests. Another important point is the management of waste, which includes everything from handling food waste to ensuring that packaging and other waste is disposed of in designated areas. Finally, the health and hygiene of workers is also addressed, with particular emphasis on the standards that must be met by those who have contact with food.
• 00:15:00 This YouTube video provides a brief overview of the Mexico 251 food safety regulation, which is designed to protect the public from food safety risks. The video discusses the importance of proper product labeling, transport safety, and temperature control. It also discusses the importance of food safety training and recalls.
• 00:20:00 The video discusses the Mexican standard 251, which specifies how to safely handle hazardous chemical and biological materials during various stages of a product's production. The main points are: 1. First, physical and chemical risks must be identified at the various stages of a product's life cycle. 2. Critical control points must be identified and documented. 3. Systems must be designed and implemented in a way that minimizes the chances of critical safety incidents occurring. 4. Periodic safety checks must be performed to ensure that critical safety systems are working as intended. 5. Finally, a system for documenting and tracking safety incidents must be in place.