HACCP system to improve the safety of dental units
DOI:
https://doi.org/10.29166/odontologia.vol26.n2.2024-e6744Keywords:
coliforms, water quality, Infant Dentistry, HACCPAbstract
Objective: To implement a Hazard Analysis and Critical Control Points (HACCP) system to improve the quality of water in the dental units of a university in the Colombian Caribbean. Methodology: The seven principles of the HACCP system were considered, with the installation of two high-tech, six-stage reverse osmosis systems. An internal audit and a preliminary microbiological analysis were conducted as prerequisites for system development. Results: A physical hazard was found in the bottle-filling stage of the dental units and at the entry point of the water line from the external source, with an increase in total coliform species and Escherichia coli. Consequently, it was necessary to establish critical control points (CCPs) in the process and to develop control measures for critical limits, along with monitoring schemes and corrective actions in case of deviations. Record updates were applied for the verification and control of the various system points. Conclusion: An improved system of control and disinfection of the dental units was achieved, enhancing the quality of dental services.
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Copyright (c) 2024 José Amable Araujo-Blanco, Jorge Homero Wilches-Visbal, Midian Clara Castillo-Pedraza, Rosa Lía Bustillo-Verbel, Angela Edith Coral-Córdoba, Cristian Camilo Morales-Lastre
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
