HACCP system for food hygiene – Legislative Decree 155/97 - R. CE 852/04

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Consultancy on the basics of microbiological, chemical and physical risks linked to working with and managing food products. It applies to all employees who may produce, handle or transport food products, or indeed those producing elements which may come into contact with food products, food industries or boutiques, restaurants, bars & pubs, packaging producers, HACCP self-monitoring analysis