 |
| Home page |
|
| Le collezioni |
|
| La scuola |
|
| Il progetto |
|
| I collaboratori |
|
| Gli sponsor |
|
| Il laboratorio |
|
| Regole e normative |
|
| Per contattarci |
|
| Copyright |
|
|
| ||
| previous | haccp (en.) - collezione «Agricoltura e Diritto: Sicurezza Alimentare» - Leocadia Duggento | next |
| ||
Agricoltura e Diritto: Sicurezza Alimentare
| English |
|
||
| 3 |
|||
| Noun |
|||
| Uncountable |
|||
| Acronym |
|||
| Hazard analysis and critical control points |
|||
| A method of determining the hazards in a food or process and to control them. It reduces the risk of foodborne illness by training food preparers to recognise the hazards and use scientifically validated controls. HACCP includes knowing the current causes of foodborne illness, growth conditions of hazardous microorganisms, application of shopping and storage procedures, necessary for safe and quality food. |
|||
| Hospitality Institute of Technology & Management |
|||
| The competent authorities of the Member States should carry out controls at the level of establishments of production and/or at retail level in order to verify the application of the HACCP principles including, where indicated, taking samples of products for analysis. |
|||
| Commission C(2002)290 |
|||
| Food safety |
|||
| White paper on food safety: Commission's proposals |
|||
| Monitoring |
|||
| Traceability, Precautionary principle, Post-mortem test, HACCP , Epidemiological surveillance |
|||
| Hygiene of food |
|||
| HACCP (Fr.) |
|||
| HACCP (It.) |
|||
| 3 |
