Poor food safety mainly results in: Food borne infections and intoxications Food spoilage (economic losses. Food safety objectives: Is a goal, which food operators use, when designing and implementing their food processing management system; control measures, actions and activities set to prevent, eliminate or reduce food hazard to an acceptable level; The outcome is expressed as maximum concentration of microbiological hazard in the food.

Overview of: Good Hygiene Practice; Good Manufacturing Practice; Hazard Analysis Critical Control Point / Montanari, Luigi. - (2011). ((Intervento presentato al convegno EU FOOD RULES AND FOOD IMPORT REQUIREMENTS tenutosi a Dar-Es-Salaam (Tanzania) nel 24-27/10/2011.

Overview of: Good Hygiene Practice; Good Manufacturing Practice; Hazard Analysis Critical Control Point

MONTANARI, Luigi
2011

Abstract

Poor food safety mainly results in: Food borne infections and intoxications Food spoilage (economic losses. Food safety objectives: Is a goal, which food operators use, when designing and implementing their food processing management system; control measures, actions and activities set to prevent, eliminate or reduce food hazard to an acceptable level; The outcome is expressed as maximum concentration of microbiological hazard in the food.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11388/50339
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