Causal Map of the Safety and Quality Management System for the Prevention of Foodborne Diseases

The food business is constantly growing, which requires more attention to food safety. One of the tools used for this purpose is safety management, through the implementation of management systems as a strategy to help reduce foodborne diseases and facilitate international trade. However, there are technical barriers related to the application of Hazard Analysis Critical Control Points (HACCP), due to non-compliance with standards related to good hygienic practices by food manufacturers. Therefore, the objective of this research is designing a causal map, based on the NOM-251-SSA1-2009 standard and systemic thinking, to ensure the health of consumers, as well as to facilitate its application, adapted to the needs of the organization, identifying, and controlling the critical variables of its processes. The development of this research has a qualitative and descriptive approach, from a systemic theory and safety and quality management systems for the design of causal maps. As a result, a causal map is obtained based on the NOM-251-SSA1-2009 standard, identifying the critical variables to ensure the quality and safety of processed foods.