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Il contesto normativo Cenni storici Nel 1971 il metodo HACCP sbarca nel mondo civile e viene presentato al National Conference of Food Protection di Denver. Da allora il CFP si riunisce ogni due anni per stabilire le nuove norme in materia di sicurezza alimentare. FORMAZIONE PER IGIENE E SICUREZZA ALIMENTARE | MODULO 1 X
Il contesto normativo Cenni storici Nel 1973 viene pubblicato uno degli studi chiave del settore della sicurezza alimentare, il «Food Safety Throught the Hazard Analisys and Critical Control point» ad opera della Pillsbury Company. FORMAZIONE PER IGIENE E SICUREZZA ALIMENTARE | MODULO 1 X
Page 1 and 2: Igiene e Sicurezza Alimentare Reg.
Page 3 and 4: Igiene e Sicurezza Alimentare Il co
Page 5 and 6: Il contesto normativo Cenni storici
Page 7: Il contesto normativo Cenni storici
Page 19 and 20: Il contesto normativo Regolamento C
Page 25 and 26: Il contesto normativo La rintraccia
Page 27 and 28: Il contesto normativo Il pacchetto
Page 29 and 30: Igiene e Sicurezza Alimentare Hai c
Page 31 and 32: Pericoli sanitari legati agli alime
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Pericoli sanitari legati agli alime
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Igiene e Sicurezza Alimentare Hai c
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Prerequisiti: GMP GHP e gli altri p
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HACCP: principi e registrazione HAC
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