A guide for the realization of a manual of good hygiene practice. Pt.1 [Veneto - meat processing plants - food hygiene - self control]
A coordinated team from the regional health authority n.4, "Alto Vicentino", Thiene (VI), has carried out a research on a cross-section of five companies in order to establish operative standards essential to the drawing up of a handbook of good hygiene practices. The result has been the c...
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Published in | Ingegneria Alimentare Le Conserve Animali (Italy) Vol. 14; no. 1 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | Italian |
Published |
01.02.1998
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Subjects | |
Online Access | Get more information |
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Summary: | A coordinated team from the regional health authority n.4, "Alto Vicentino", Thiene (VI), has carried out a research on a cross-section of five companies in order to establish operative standards essential to the drawing up of a handbook of good hygiene practices. The result has been the compilation of guidelines for correct hygiene procedures, whose aim is twofold: to take into consideration laboratory analyses for self-regulation and, above all, to act as a useful instrument in ensuring correct operative procedures at every stage of production
Un gruppo di lavoro coordinato dall'Ussl di Thiene (VI) ha effettuato un'indagine su un campione di 5 aziende per definire i criteri operativi indispensabili per la stesura di un Manuale di buona prassi igienica. Ne e' risultata la compilazione di una guida di corretta prassi igienica, non solo finalizzata a considerare le analisi di laboratorio come fine dell'autocontrollo, ma soprattutto uno strumento utile per orientare le corrette modalita' operative in ogni singola fase di produzione |
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Bibliography: | Q02 1999060174 Q03 D50 |
ISSN: | 0394-588X |