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Hygiene in retail installations for foods.

[In Spanish. / En espagnol.]

Author(s) : MORENO GARCIA B.

Type of article: Article

Summary

Sanitary conditions for storage and distribution of raw, chilled or frozen foods are studied. An example of Hazard Analysis Critical Control Point (HACCP) is given. Bad practices and the possibilities of their prevention are considered.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1992-2722
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 28 - n. 225
  • Publication date: 1991

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