Abstract
European legislation requires that processing and packaging of food be done hygienically; moreover many European and International voluntary documents aimed at an easier implementation of Food Hygiene are available. Several sources show that poor hygiene of equipment is one of the most serious problems in the food industry; nevertheless there is still little awareness of possible consequences of equipment that is not hygienically designed. A survey on implementation of Food Hygiene in the Italian food industry was carried out, by using a specifically developed check-list; the case of Aseptic Processing and Packaging Systems was covered. Considering the available literature and with the confirmation of the performed survey, more consideration to Regulations and voluntary documents is needed for safer food.
Published Version
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