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In this book you can easly find: Code of good hygiene practice for the Pasta Production Industry General requirements for premises, Specific requirements for internal areas of premises in which food products are processed and transformed, Transportation, Requirements for equipment, Food waste, Water supply, Personal hygiene, Provisions applicable to food products, Training, Appendix Lethal Rates for Listeria monocytogenes, Lethal Rates for Psychrotrophic Clostridium botulinum type B, Pathogenic micro-organisms and survival characteristics, Mycotoxins - Grouth and survival characteristics, Part II: Guidelines for the application of the HACCP System in the Pasta Production Industry Dry durum wheat semolina pasta and egg pasta products (including special pasta products), Dry durum wheat semolina pasta and egg pasta products (including special pasta products) with filling, Fresh pasta (including special pasta products), Fresh pasta (including special pasta products) with filling.
Autori: Union of Italian Industrial Pasta Manufacturersm UN.I.P.I.
Formato: 24x17
Numero Pagine 176
Anno Pubblicazione: 1998
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