AT06_Manuali HACCP adottati da AGEC - completo.pdf
AT06_Manuali HACCP adottati da AGEC - completo.pdf
AT06_Manuali HACCP adottati da AGEC - completo.pdf
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MR 2.2 r1 Ricevimento materie prime<br />
Settimana <strong>da</strong>l _______al _________<br />
Prodotto<br />
Cucina / Refettorio<br />
identificazione LUNEDI' MARTEDI' MERCOLEDI' GIOVEDI' VENERDI'<br />
T.max ricev.<br />
aceto di vino T.A. C NC C NC C NC C NC C NC<br />
bicarbonato T.A. C NC C NC C NC C NC C NC<br />
droghe e spezie T.A. C NC C NC C NC C NC C NC<br />
farina bianca T.A. C NC C NC C NC C NC C NC<br />
farina gialla T.A. C NC C NC C NC C NC C NC<br />
frutta T.A. C NC C NC C NC C NC C NC<br />
latte intero UHT T.A. C NC C NC C NC C NC C NC<br />
marmellata T.A. C NC C NC C NC C NC C NC<br />
olio extra vergine di oliva T.A. C NC C NC C NC C NC C NC<br />
omogeneizzati di carne o frutta T.A. C NC C NC C NC C NC C NC<br />
pane T.A. C NC C NC C NC C NC C NC<br />
passata di pomodoro biologico T.A. C NC C NC C NC C NC C NC<br />
pasta T.A. C NC C NC C NC C NC C NC<br />
pomodori pelati T.A. C NC C NC C NC C NC C NC<br />
preparato per the in polvere T.A. C NC C NC C NC C NC C NC<br />
riso T.A. C NC C NC C NC C NC C NC<br />
sale grosso e fino <strong>da</strong> cucina T.A. C NC C NC C NC C NC C NC<br />
the in bustina T.A. C NC C NC C NC C NC C NC<br />
tonno T.A. C NC C NC C NC C NC C NC<br />
uova fresche T.A. C NC C NC C NC C NC C NC<br />
verdura T.A. C NC C NC C NC C NC C NC<br />
zucchero semolato T.A. C NC C NC C NC C NC C NC<br />
burro +14 C NC C NC C NC C NC C NC<br />
carni bovine fresche +7 C NC C NC C NC C NC C NC<br />
carni di pollo fresche +4 C NC C NC C NC C NC C NC<br />
carni di suino fresche +7 C NC C NC C NC C NC C NC<br />
fesa di tacchino fresca +4 C NC C NC C NC C NC C NC<br />
latte fresco intero pastorizzato +9 C NC C NC C NC C NC C NC<br />
formaggi: Robiola, Stracchino +14 C NC C NC C NC C NC C NC<br />
formaggio Asiago/Montasio +14 C NC C NC C NC C NC C NC<br />
formaggio Monte Veronese +14 C NC C NC C NC C NC C NC<br />
formaggio Grana Pa<strong>da</strong>no C NC C NC C NC C NC C NC<br />
mozzarella +14 C NC C NC C NC C NC C NC<br />
yogurt in vasetti +14 C NC C NC C NC C NC C NC<br />
gnocchi di patata +10 C NC C NC C NC C NC C NC<br />
pasta sfoglia all'uovo +10 C NC C NC C NC C NC C NC<br />
tortellini +10 C NC C NC C NC C NC C NC<br />
base per pizza +10<br />
prosciutto cotto senza polifosfati +10 C NC C NC C NC C NC C NC<br />
uova pastorizzate +4 C NC C NC C NC C NC C NC<br />
fagiolini fini surgelati -15 C NC C NC C NC C NC C NC<br />
filetti di merluzzo surgelati -15 C NC C NC C NC C NC C NC<br />
filetti di platessa surgelati -15 C NC C NC C NC C NC C NC<br />
palombo surgelato -15 C NC C NC C NC C NC C NC<br />
piselli fini surgelati -15 C NC C NC C NC C NC C NC<br />
tortellini/ravioli per celiaci surgelati -15 C NC C NC C NC C NC C NC<br />
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