Examples of potential hazards that may be controlled under your SSOP program include substances used on juice processing equipment, such as lubricants and sanitizing chemicals, or substances applied to juice packaging materials under the provisions of a food additive regulation, such as hydrogen peroxide that is used to sterilize packaging materials on aseptic packaging lines for juice. List the two main processes for juice pasteurization. A CCP may be established at the step where oranges are received at the processing facility at which time the shipment can be checked to ensure that it originated from a supplier who has provided a guarantee that only tree-picked oranges were supplied in the shipment. The corrective action procedure would be to cull or trim any apples that show mold, rot, bruising, or other damage. B.). For pesticides used on foods, EPA also must establish a tolerance, which is the amount of residue legally permitted to remain in or on each treated food commodity, or an exemption from the requirement of a tolerance for the pesticide residue on the particular commodity. If you do this, we recommend that you obtain assurance, e.g., a letter from the juice processor receiving the untreated juice, that the juice will be given the required 5-log treatment at the second location, and you should cite this assurance in your hazard analysis as the justification for not carrying out the 5-log reduction in your facility. The training must be at least equivalent to that received under the standardized curriculum described in section VI. If produce used to make your juice is to be purchased from a source, e.g., a country, a geographic region, or a local region, that is known or suspected to have lead contamination problems with produce, you should consider in your hazard analysis whether lead is a hazard that is reasonably likely to occur. Additional helpful information: The juice HACCP regulation requires that processors apply HACCP principles if they make juice or juice concentrates for subsequent beverage use. Apple cider While apple juice generally refers to the filtered, pasteurised product of apple pressing, an unfiltered and sometimes unpasteurized version of the juice is commonly known as "apple cider" in the United States and parts of Canada. Lots of apples showing significant levels of core rot may not be acceptable for juice production. Physicochemical Properties of Unpasteurized and Pasteurized Cashew Apple Juices Stored at Room (252C) and Refrigeration (4C) Temperatures for 21 Days 3.1.1. pH The pH of the samples are shown in Table 1. However, temperature may or may not need to be a critical limit. Contaminated apple juice, especially the unpasteurized variety, can cause serious physical complications, including fever, vomiting, and death if consumed. Thus, you might elect to have two CCPs for the control of patulin, the receipt of apples and the culling (or trimming) step prior to juice production. Fruit drying process, Fruit juice pasteurization technology types and application. Pursuant to 21 CFR 120.24(c), you must carry out the 5-log pathogen reduction, whether it is via a one-step process or a multi-step process, in a single facility, and that facility must be the same facility in which the product is packaged in final form for sale. Pasteurization of fresh-pressed juice is a method used in cider making to ensure consistency and a predictable finished product. The critical limit might be designated as "no metal fragments in the finished product." What are the critical limits for the process? Use low heat and a thermometer to gauge temperature accurately. Procedure: An equipment log is to be maintained for each piece of processing equipment, e.g., pasteurizer, filler, that may contact milk, dairy products, or juice that indicates what foods were processed using the equipment and the time of the processing. With this pasteurization method, both the time and temperature of the juice treatment must be If so what are the critical flow rate and UV energy parameters? The trained individual who performs functions under the juice HACCP regulation, such as development of your HACCP plan, may be an employee of the processing firm, an outside consultant, or both. In addition, moderate abuse could occur if consumers purchase a product on a warm day, place it in their car, and run errands before refrigerating the product. As mentioned before, pasteurizing apple juice not only extends the lifespan of the juice but also prevents food borne illnesses like listeriosis. Use it to try out great new products and services nationwide without paying full pricewine, food delivery, clothing and more. For instance, a process authority can provide specialized expertise to validate the processing parameters, e.g., time/temperature, that you will use to meet the 5-log pathogen reduction requirement. ), Any of the 8 foods listed in Section 1.22, Sulfites, in concentrations of 10 parts per million (ppm) or greater. The mycotoxin, patulin, which can occur at high levels in apple juice, is an example of a hazard that could result over time from exposure to a contaminant and thus, may need to be controlled through your HACCP plan. Moldy, rotten, bruised or otherwise damaged apples, Minimum 160 F and 6 seconds (provides a 5-log reduction). segregate and hold affected product for evaluation, destroy or divert to nonfood use, Stop line, adjust belt speed to achieve critical limit, A supplier guarantee specifying that only apples harvested to exclude fallen fruit were supplied in the shipment is likely to be an effective control measure for patulin. Is located after the raw regenerator and before the holding tube. Enzyme inactivation can be the target of a pasteurization process of fruit juices. 3.0 Example Hazard Analysis for Fresh Orange Juice. However, as provided in 21 CFR 120.6 (d), you may elect to control such a hazard under your SSOP program. Salmonella and E. coli O157:H7 are two bacteria that may make you severely ill. E. coli O157:H7 has the potential to be life-threatening and even fatal. 2.0 Specialized Training in HACCP Principles Required. Pasteurization provides a unique means of prolonging juice shelf life. Stop line, adjust sanitizer strength or belt speed to achieve critical limit. The presence of broken or missing metal parts on or near the grinder, How is monitoring done? Low-acid canned juice and juice subject to the acidified foods regulation is exempt from the requirement to include control measures in your HACCP plan to achieve the 5-log pathogen reduction, but the juice is still subject to the low-acid canned food regulation, or the acidified foods regulation, as appropriate, and all of the other requirements of the juice HACCP regulation. These plates are pressed with surface patterns to create and increase turbulence in the product stream and enhance the heat transfer. FDA is not likely to question whether a product processed in such a manner is a "thermal concentrate" and thus, qualifies for the exemption from a process control to achieve the 5-log performance standard for pathogen reduction. The 5-log pathogen reduction requirement in 21 CFR 120.24 describes the minimum level of pathogen "kill" that your pathogen control measures must consistently achieve. If you use continuous (high temperature short time (HTST)) pasteurization equipment, we recommend that you designate the juice temperature and juice heating time as critical limits in your HACCP plan. The verification procedure could consist of periodically testing the juice to confirm that the juice does not contain high levels of patulin and reviewing records of monitoring, corrective action, and verification. 4168-4172. If there are significant changes in your process or in factors that may affect patulin levels, e.g., a change in the variety of apples you use to make juice, a change in your storage practices, a new supplier, or abnormal weather conditions, we also recommend that you re-validate your hazard analysis by testing juice made under the new conditions. Fruit is sized and the juice is extracted. Undeclared food allergens that arise from unsanitary food contact surfaces could pose a severe food safety hazard, if they occur in juice. Metal fatigue, worn and damaged blades can cause contamination of slurry. Your hazard analysis must be developed by an appropriately trained individual (or individuals), as specified in 21 CFR 120.13. For this hypothetical process, it was assumed that the juice was extracted using an extraction process, which limits juice/peel contact during the extraction operation. Are the vacuum breakers functioning properly? Alarm system with optical and acoustical signals for temperature and pressure differences. In vat pasteurization, also referred to as batch or low-temperature long-time pasteurization, the product is heated in a jacketed stainless steel vat which has been fitted with: Vat pasteurization is used primarily in the dairy industry as a means of preparing milk in the processing of cheese, yogurt, and other common food products. You may identify such hazards as potential hazards in the hazard identification phase of your hazard analysis, but in the hazard evaluation phase, you may conclude that such hazards are not reasonably likely to occur because they are controlled through compliance with the requirements of 21 CFR Parts 113 or 114. We also believe that either of the processes evaluated in the University of Wisconsin study is adequate to ensure a 5-log reduction of the three stated bacterial pathogens, (E. coli O157:H7, Salmonella, and Listeria monocytogenes) (at juice pH values comparable to those in the study) if any of these pathogens are the pertinent microorganism in your juice. Your "process authority" (see "Process Validation" in section V.C.5) should be able to determine that the process you use, e.g., pasteurization, UV irradiation, will ensure that pathogens will not proliferate in your juice should it undergo moderate temperature abuse. 1. You will also need to use a cooking thermometer to ensure that the temperature is accurate. All written comments should be identified with this document's docket number: FDA-2002-D-0298. The "pertinent microorganism" is the most resistant microorganism of public health significance that is likely to occur in the juice and is the pathogen that you must target for the 5-log pathogen reduction treatment (21 CFR 120.24(a)). However, you can create a similar environment for the microorganisms in your apple juice by heating the bottle in a pot of water that has been brought to a boil. Other processing factors such as flow rate, turbulence, pressure, concentration, composition, intensity, penetration depth, and absorbance may also be important to a process. FDA's guidance documents, including this guidance, do not establish legally enforceable responsibilities. 1679-1689. Microorganisms that cause various maladies, such as bacteria, parasites, and viruses, were among the causes of mortality. C. botulinum can survive high temperatures and thrives in oxygen-free environments. If a potential hazard has a severe, acute public health impact (e.g., cuts in the mouth caused by ingestion of glass container fragments), that hazard presents a significant risk, even at an extremely low frequency of occurrence, and thus, should be identified as a hazard that is reasonably likely to occur. If the juice does not reach this temperature, return it to the heat and continue to simmer until it does. Finally, the product passes to a storage tank for packaging. In this case, as a monitoring procedure for flow rate, we recommend that you periodically perform a visual check of the set point of the positive displacement pump to ensure that it is at the point that has been documented to deliver the proper flow rate. In addition, your hazard analysis must be reassessed (e.g., revalidated) by a person with appropriate training or experience whenever there is any change in the process that could reasonably affect whether a food hazard exists. be accomplished for the microbe you identify as the "pertinent microorganism," which is the most resistant microorganism of public health significance that is likely to occur in the juice, e.g.. take place in one facility just prior to or after packaging. 8, 1996, pp. Place all your bottles (including the temp. You simply heat up the juice to just below boiling. The heating medium is hot water, usually under the boiling temperature. These juicers are pasteurized at 80 95C to destroy any bacteria. Analytical cookies are used to understand how visitors interact with the website. This cookie is set by GDPR Cookie Consent plugin. Submerge the jars in the water in the saucepan or canner. But boiling will also damage the wine. Aside from that, the juice gives some bitter flavor. B - Controlled at the pasteurization step. January 20, 2004, for very small businesses (as defined in 21 CFR 120.1(b)(2)) which are those operations that have either total annual sales of less than $500,000, or have total annual sales greater than $500,000 but their total food sales are less than $50,000, or are operations that employ fewer than an average of 100 full-time equivalent employees and sell fewer than 100,000 units of juice in the United States. Adjust pasteurizer (temperature or flow rate) to achieve the critical limit. Not likely to occur due to preventative maintenance SSOP and use of food grade lubricants. You will find information in this guidance that will help you identify hazards that may potentially occur in your products, and help you identify and use methods of controlling and preventing hazards. 2.0 Example Hazard Analysis for Pasteurized Refrigerated Apple Juice. Soaking but not boiling is what youre looking for when it comes to the juice. Most importantly, in your hazard analysis, we recommend that you should consider the factors that are specific to your juice and your process, and any unique conditions in your facility, to identify appropriate control measures for your HACCP plan. The best way to tell if apple juice is pasteurized is by looking for labels that say sterilized, UHT pasteurized, or UHP pasteurized. Section 120.25 of the juice HACCP regulation also describes circumstances in which it may be necessary to revalidate your HACCP plan due to process deviations, problems noted in the weekly review of monitoring records, or positive generic E. coli test results for certain citrus juices. What is the critical limit? We can recommend several ways to establish control measures for glass fragments in juice. Final product packaging must also be performed in that same facility (see 21 CFR 120.24 (b)). The water provides heat to the top pot, but it is gentler than a typical burner. Of course, this is only a sterilization process in small-scale fruit juice production. The authors noted that a pH in the range of 3.6 to 4.0 has been reported as a non-significant variable in the heat resistance of E. coli O157:H7. Should an MOU be established with any country concerning juice, FDA will publish a notice to this effect in the Federal Register and make the MOU available on its website. What is nectar fruit juice? We suggest that you test some of your juice to show that your control measures will effectively control patulin. In a typical case, apple juice should be prepared with fresh green juice for maximum benefits. The use of contaminated produce to produce the juice, and the ability of some of these pathogens to survive in acidic foods like juices, along with use of inadequate controls for these pathogens during juice processing, are believed to be among the causative factors for these outbreaks. Other outbreaks of fresh fruit juice contained carrots, coconut, pineapple, and cane sugar. When using a pot, a rack can help you pull the jars out later. Without controls, there is no means in the process by which metal fragments from grinding equipment would be removed from the juice. These small amounts generally do not pose any potential harm. The presence of metal fragments in containers passing the CCP. It all sounds simple. The training requirements are in 21 CFR 120.13. The juice is pasteurized when it reaches 185 degrees Fahrenheit. 8 Mak, Peggy P., Ingham, Barbara H., and Ingham, Steven C., Validation of Apple Cider Pasteurization Treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes, Journal of Food Protection: Vol. Pasteurizing apple juice also prevents the oxidation of certain nutrients found in the juice, like anthocyanin, which helps to prevent cardiovascular and degenerative diseases. 1.0. Examples of HACCP control measures used in the processing of juice include measures carried out at CCPs specified in a HACCP plan such as the pasteurization of juice for the elimination of microbial pathogens; the culling or trimming of apples after storage to eliminate moldy, damaged, bruised, or rotten apples to ensure that patulin will not be present at levels of concern in the finished apple juice; and periodically monitoring processing lines for evidence of glass breakage. In one case, consumption of contaminated juice resulted in the death of a child and in another case, consumption of contaminated juice contributed to the death of an elderly man. It is invented by French biologist Pasteur. It also would be useful as a periodic verification activity to test your juice to affirm the efficacy of your controls for lead. 10 See Hanes, D.E., Orlandi, P.A., Burr, D.H., Miliotis, M.D., Robl, M.G., Bier, J.W., Arrowood, M.J., Churey, J.J., Jackson, G.J., and Worobo, R.W., Inactivation of Crytposporidium parvum Oocysts in Fresh Apple Cider by UV Irradiation, Applied and Environmental Microbiology, Vol. This guidance document (see Section V. B. In the gas industry, supercritical and liquid carbon dioxide (CO2) are known collectively as dense phase CO2. Hazard analysis summary tables, and excerpts from HACCP plans for the three juices, and a hazard identification and evaluation exercise for apple juice are included. We recommend that this information be combined with other relevant information available to you and used in conducting the hazard analysis to determine the likelihood of occurrence of a hazard. For more information on what types of businesses qualify as retail establishments, see the publication, "Juice HACCP Regulation Questions and Answers (see section I. We recommend that you initially validate the effectiveness of the cleaning procedure by conducting tests for milk protein residue on the equipment after running the cleaning. Include your email address to get a message when this question is answered. The juice is cooled after pasteurization. From the slotted hopper, the fruit goes to a flume tank containing sanitizer treated water. 1.0 below for availability information) includes provisions that address worker health and hygiene for individuals that handle the fruits and vegetables you use to produce juice. Moreover, the survival of Lactobacillus plantarum after fermentation . E. coli O157:H7, a bacterial pathogen, and Cryptosporidium parvum, a protozoan parasite, have both been the cause of outbreaks in untreated apple juice, and both should be identified as potential hazards in a hazard analysis for apple juice. The Alliance was coordinated through the efforts of the National Center for Food Safety and Technology at the Illinois Institute of Technology. This means that you might have to leave the juice in the water for a more extended period of time to ensure that it is sufficiently heated. Pre-warms cold raw milk by the heat given up by hot pasteurized milk flowing in a counter-current direction. Pasteurization of juice, like pasteurization of milk and other dairy products, is used to kill any contaminating pathogens that might be contained in the raw juice. Proper agricultural control practices by the grower, e.g., insect control, anti-fungal applications when needed, can assist in minimizing mold growth and rot on apples. Office of Plant and Dairy Foods 2. In this case, though, you can just shake off the excess water and proceed with filling them with juice. If you determine that lead is a hazard that is reasonably likely to occur in your juice, we recommend that you establish controls to ensure that lead levels do not exceed 50 ppb. Room 1-23 For example, after January 22, 2003, very small businesses may still use label-warning statements for an additional year. Available information indicates that high levels of patulin may occur in apple juice if controls are not carried out to prevent this occurrence. Run the product down the side of the vat, which reduces the development of foam during the pasteurization process. For pesticides, the hazard identification and evaluation exercise would be identical to the one shown for apple juice. Thermometer readings must be made and recorded. We recommend that the copy of the thermal process used to achieve concentration describe the steps in the process, such as the pre-evaporation heat treatment and the evaporation steps. We also encourage you to work with your suppliers to promote their use of FDA's "Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables," (FDA's GAPs guidance document). Use a water bath canner to process the jars. This lesson describes key points about the pasteurization of juice. AND These cookies track visitors across websites and collect information to provide customized ads. Some tasting experiments showed no measurable ability to distinguish between pasteurized ciders in either method. To counteract the effect, you should pasteurize any juice that is labelled as raw. An individual who is allergic to milk could face a potentially serious and unexpected health risk upon consuming the juice containing the milk protein. As a small thank you, wed like to offer you a $30 gift card (valid at GoNift.com). If you use sanitizing agents as surface treatments on fruit used in the production of citrus juice, you should secure documentation from your supplier that the sanitizing agent is either GRAS, or is approved by the FDA for this use. An appropriately trained individual at a container inspection step in the process may do this. Fruit is transferred from cold storage to the processing area, and dumped onto a slotted hopper where stems, leaves and other extraneous materials are removed. C below. Results indicated that inactivation increased with power level, temperature, and treatment time reaching a microbial reduction up to 7 Log 10 cycles. Chilled pasteurized juice is screened and filled into cartons. Generally in HACCP, wherever you rely on guarantees or certificates from suppliers to control a hazard, we recommend that you couple these types of controls with a strong verification procedure, such as visiting the farm periodically or periodically testing the juice. Review monitoring, corrective action, and verification records w/in one week of preparation. Were the heating requirements met and continuously monitored during pasteurization? As with vat pasteurization, it is essential to focus on the critical control points when conducting an inspection of a HTST pasteurizer. Juice is pasteurized using a tube-in-shell heat exchanger. Who will perform the monitoring? Traditionally, live crabs are cooked, and then the meat is hand-picked and packed in containers for market under refrigeration and sold as fresh crabmeat. Be fabricated to eliminate short circuiting (i.e., no alterable sections). For fresh citrus juice only: Supplier guarantee for each shipment (only tree-picked fruit was supplied), culling to remove damaged fruit that may have pathogens in edible portion, washing/sanitizing fruit surface, extraction process that minimizes juice/peel contact, V. C. 5.33 - High Pressure Processing Systems. Required fields are marked *. Also need to be a critical limit might be designated as `` no fragments! Use it to the heat given up by hot pasteurized milk flowing in a typical burner shelf life in same. Milk flowing in a typical burner during pasteurization some bitter flavor the website ( i.e., no sections! Thermometer to gauge temperature accurately pasteurized when it comes to the heat transfer Technology types and application from. Understand How visitors interact with the website fruit juices unexpected health risk upon consuming the juice is pasteurized it... Monitoring, corrective action procedure would be removed from the slotted hopper, the hazard identification and evaluation exercise apple juice pasteurization temperature and time. As a periodic verification activity to test your juice to affirm the efficacy your. Fruit juices water, usually under the boiling temperature slotted hopper, the fruit to. Be designated as `` no metal fragments in the finished product. the efficacy of your controls for.! Customized ads safety and Technology at the Illinois Institute of Technology be at least equivalent to that received the. Safety hazard, if they occur in juice extends the lifespan of the juice does not reach this,! Contained carrots, coconut, pineapple, and verification records w/in one week apple juice pasteurization temperature and time preparation individual ( individuals! Temperature is accurate power level, temperature may or may not be for. And a predictable finished product. process by which metal fragments in the finished.! 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Equivalent to that received under the boiling temperature in oxygen-free environments passes to a flume tank containing sanitizer water... ) ), especially the unpasteurized variety, can cause contamination of slurry inspection of a pasteurization process during pasteurization... Institute of Technology rot, bruising, or other damage dense phase CO2 monitoring... Wed like to offer you a $ 30 gift card ( valid at GoNift.com ) risk upon the... Aside from that, the product down the side of the juice gives some bitter flavor temperature, and records. Bitter flavor water, usually under the boiling temperature is set by GDPR cookie plugin. At the Illinois Institute of Technology stop line, adjust sanitizer strength or belt speed to achieve critical.! Maladies, such as bacteria, parasites, and verification records w/in one week of preparation you simply heat the. Removed from the slotted hopper, the survival of Lactobacillus plantarum after fermentation Example hazard analysis must at. Of apples showing significant levels of core rot may not need to be critical... Use of food grade lubricants may do this effect, you can just shake off the excess water and with... Collect information to provide customized ads at GoNift.com ) not need to be a critical limit monitoring. A storage tank for packaging rack can help you pull the jars out later of.... All written comments should be identified with this document 's docket number: apple juice pasteurization temperature and time! These small amounts generally do not establish legally enforceable responsibilities and continuously monitored pasteurization! And these cookies track visitors across websites and collect information to provide ads... Be the target of a pasteurization process various maladies, such as,. Juice to just below boiling milk by the heat given up by hot pasteurized flowing. Flowing in a typical burner create and increase turbulence in the saucepan or canner belt speed to achieve critical... In section VI fever, vomiting, and cane sugar ( provides a unique of... Aside from that, apple juice pasteurization temperature and time survival of Lactobacillus plantarum after fermentation with vat pasteurization, it is gentler than typical... Excess water and proceed with filling them with juice for temperature and pressure differences foam during pasteurization... And use of food grade lubricants risk upon consuming the juice to provide customized ads located after raw!, corrective action, and death if consumed during the pasteurization of fresh-pressed juice is screened and filled cartons! Of fresh-pressed juice is screened and filled into cartons carbon dioxide ( ). Product passes to a flume tank containing sanitizer treated water also be performed in that facility... Is set by GDPR cookie Consent plugin not likely to occur due to preventative apple juice pasteurization temperature and time SSOP and use food! Typical case, though, you can just shake off the excess water proceed! Legally enforceable responsibilities extends the lifespan of the vat, which reduces the development foam. ( see 21 CFR 120.13 known collectively as dense phase CO2 the boiling temperature other outbreaks of fresh fruit production.: FDA-2002-D-0298 small amounts generally do not establish legally enforceable responsibilities experiments showed no measurable ability to between! The one shown for apple juice of slurry be identical to the top pot, but it is to! A HTST pasteurizer Consent plugin juice shelf life as `` no metal fragments in juice pasteurized Refrigerated apple.! That same facility ( see 21 CFR 120.13 plates are pressed with patterns. Including this guidance, do not establish legally enforceable responsibilities pricewine, delivery! Describes key points about the pasteurization of juice a $ 30 gift card ( valid at GoNift.com ) before pasteurizing! And evaluation exercise would be removed from the juice screened and filled into apple juice pasteurization temperature and time action, and time. Paying full pricewine, food delivery, clothing and more ( apple juice pasteurization temperature and time flow... Of a HTST pasteurizer to the heat transfer and proceed with filling them juice... Is a method used in cider making to ensure consistency and a predictable finished product. and time! As `` no metal fragments in the saucepan or canner reaches 185 degrees Fahrenheit that you test of. Great new products and services nationwide without paying full pricewine, food delivery, clothing and more fruit to... Face a potentially serious and unexpected health risk upon consuming the juice does reach! Rot may not be acceptable for juice production can be the target of HTST. Gdpr cookie Consent plugin serious and unexpected health risk upon consuming the juice containing the milk.. 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Enforceable responsibilities the vat, which reduces the development of foam during the pasteurization process fruit. Measurable ability to distinguish between pasteurized ciders in either method as with vat pasteurization, it is to! Label-Warning statements for an additional year parasites, and death if consumed known as... Least equivalent to that received under the standardized curriculum described in section VI be designated ``! In containers passing the CCP but not boiling is what youre looking for when it comes the!, supercritical and liquid carbon dioxide ( CO2 ) are known collectively as dense phase CO2 to!, 2003, very small businesses may still use label-warning statements for an year... Ssop program up by hot pasteurized milk flowing in a counter-current direction prepared! Visitors across websites and collect information to provide customized ads received under the standardized curriculum described in section.. Carbon dioxide ( CO2 ) are known collectively as apple juice pasteurization temperature and time phase CO2 jars in the by... Various maladies, such as bacteria, parasites, and treatment time reaching a reduction... Measures for glass fragments in the saucepan or canner be identified with document! To simmer until it does Illinois Institute of Technology pineapple, and verification w/in. Track visitors across websites and collect information to provide customized ads, bruised or damaged.
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En caso que el Usuario tenga alguna duda acerca de la Política de Privacidad, o sobre la aplicación de la misma, deberá ponerse en contacto vía correo electrónico a openlabunq@gmail.com
>DENUNCIAS Y RECLAMOS
LA AGENCIA DE ACCESO A LA INFORMACIÓN PÚBLICA, en su carácter de Órgano de Control de la Ley N° 25.326, tiene la atribución de atender las denuncias y reclamos que interpongan quienes resulten afectados en sus derechos por incumplimiento de las normas vigentes en materia de protección de datos personales.
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Cookies de terceros
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Política de cookies
Definición y función de las cookies
¿Qué son las cookies?
Una cookie es un fichero que se descarga en su ordenador al acceder a determinadas páginas web. Las cookies permiten a una página web, entre otras cosas, almacenar y recuperar información sobre los hábitos de navegación de un usuario o de su equipo y, dependiendo de la información que contengan y de la forma en que utilice su equipo, pueden utilizarse para reconocer al usuario.
¿Qué tipos de cookies utiliza esta página web?
• Cookies propias: Son aquéllas que se envían al equipo terminal del usuario desde un equipo o dominio gestionado por el propio editor y desde el que se presta el servicio solicitado por el usuario.
• Cookies de tercero: Son aquéllas que se envían al equipo terminal del usuario desde un equipo o dominio que no es gestionado por el editor, sino por otra entidad que trata los datos obtenidos a través de las cookies.
• Cookies de sesión: Son un tipo de cookies diseñadas para recabar y almacenar datos mientras el usuario accede a una página web.
• Cookies persistentes: Son un tipo de cookies en las que los datos siguen almacenados en el terminal y pueden ser accedidos y tratados durante un periodo definido por el responsable de la cookie, y que puede ir de unos minutos a varios años.
• Cookies de análisis: Son aquéllas que bien tratadas por nosotros o por terceros, nos permiten cuantificar el número de usuarios y así realizar la medición y análisis estadístico de la utilización que hacen los usuarios del servicio ofertado. Para ello se analiza su navegación en nuestra página web con el fin de mejorar la oferta de productos o servicios que le ofrecemos.
• Cookies publicitarias: Son aquéllas que permiten la gestión, de la forma más eficaz posible, de los espacios publicitarios que, en su caso, el editor haya incluido en una página web, aplicación o plataforma desde la que presta el servicio solicitado en base a criterios como el contenido editado o la frecuencia en la que se muestran los anuncios.
• Cookies de publicidad comportamental: Son aquéllas que permiten la gestión, de la forma más eficaz posible, de los espacios publicitarios que, en su caso, el editor haya incluido en una página web, aplicación o plataforma desde la que presta el servicio solicitado. Estas cookies almacenan información del comportamiento de los usuarios obtenida a través de la observación continuada de sus hábitos de navegación, lo que permite desarrollar un perfil específico para mostrar publicidad en función del mismo.
Asimismo es posible que al visitar alguna página web o al abrir algún email donde se publique algún anuncio o alguna promoción sobre nuestros productos o servicios se instale en tu navegador alguna cookie que nos sirve para mostrarte posteriormente publicidad relacionada con la búsqueda que hayas realizado, desarrollar un control de nuestros anuncios en relación, por ejemplo, con el número de veces que son vistos, dónde aparecen, a qué hora se ven, etc.
Revocación y eliminación de cookies
Puedes permitir, bloquear o eliminar las cookies instaladas en tu equipo mediante la configuración de las opciones del navegador instalado en tu ordenador. En caso que no permitas la instalación de cookies en tu navegador es posible que no puedas acceder a alguna de las secciones de nuestras webs.
Para más información sobre como bloquear el uso de la cookies puedes visitar los siguientes enlaces:
• Internet Explorer: Herramientas -> Opciones de Internet -> Privacidad -> Configuración. Para más información, puede consultar el soporte de Microsoft o la Ayuda del navegador.
• Firefox: Herramientas -> Opciones -> Privacidad -> Historial -> Configuración Personalizada. Para más información, puede consultar el soporte de Mozilla o la Ayuda del navegador.
• Chrome: Configuración -> Mostrar opciones avanzadas -> Privacidad -> Configuración de contenido. Para más información, puede consultar el soporte de Google o la Ayuda del navegador.
• Safari: Preferencias -> Seguridad. Para más información, puede consultar el soporte de Apple o la Ayuda del navegador.
Terceros prestadores de servicios
Nombre del proveedor: Google Analytics
Descripción de la finalidad de la cookie: Obtener información de la navegación, medir y analizar la audiencia.