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
2011-01-01
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
