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HACCP process in quick-frozen products made with meat and pasta.

Mise en oeuvre de HACCP dans les produits surgelés à base de viande et de pâtes.

Author(s) : AMGAR A., NUTTE S.

Summary

Application of the HACCP concept (Hazard Analysis Critical Control Point) to the control of prepared food made from meat and pasta. Interpretation of the manufacturing and circulation flow diagrams.

Details

  • Original title: Mise en oeuvre de HACCP dans les produits surgelés à base de viande et de pâtes.
  • Record ID : 1994-0425
  • Languages: French
  • Publication date: 1992/06/10
  • Source: Source: C. R. Conf. int. ASEPT, Laval
    143-150; 3 fig.; 3 tabl.
  • Document available for consultation in the library of the IIR headquarters only.

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