Year-end Sale % OFF 
Abstract
The purpose of the collaborative study of seven Istituti Zooprofilattici is the harmonization of the documentation, of methods and investigations and assessment criteria for the development of the activities previewed from HACCP in catering. Many authors have highlighted some problems that does not allow, in some cases, to perform risk assessments to different production processes. The main critical aspect emerged during the meetings is the difficulty of comparing data between the different structures involved because they lack uniform categorization of the many types of recipes resulting in considerable difficulty in identified microbiological limits of acceptability for themselves. Therefore it was decided to make a careful survey in order to propose a categorization of most-used recipes.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
