HYGIEN AND TECHNOLOGY OF SMOKED SALMON’S PRODUCTION: COMPARISON BETWEEN STANDARD HEALTLY REFERENCE OF EUROPEAN LEGISLATION AND AN EXTRACOMUNITY ONE
The work makes a comparison between European and Switzerland legislation through an inspection in an artisan producing smoked salmon factory. The analysis of HACCP plan, technology and microbiological characteristic of finished product, as enshrined in Switzerland law, allow to categorize the busine...
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| Format: | Article |
| Language: | English |
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PAGEPress Publications
2013-02-01
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| Series: | Italian Journal of Food Safety |
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| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1152 |