The application of the HACCP system to ensure entesorbent half-staff safety
Автор: Glagoleva Lyudmila, Birka Adrian, Olkhovskaya Joan
Журнал: Сервис в России и за рубежом @service-rusjournal
Рубрика: Развитие технологических инноваций в ресторанном сервисе
Статья в выпуске: 5 (43), 2013 года.
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The analysis of the risks is given in the article, risks in the production process of the semi enterosorbent based on animal products is estimated, the ability of existing tools to reduce the level of risk set of critical control points (CCPs) in the production process is determined to establish critical limits for each CCP.
Risk analysis, critical control points, corrective action, haccp
Короткий адрес: https://sciup.org/14058068
IDR: 14058068
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