Maisto saugos vadybos sistema (anglų k.)

Aprašymas
Introduction to fiorucci food. Production of dry cured ham. Flow sheet. Description of flow sheet. Receiving and inspection of raw materials. Chilling of raw materials to. c. Application of salt. Drying - stage. Washing with lukewarm water. Drying - stage. Drying – stage. Weighing. Flavour development. Drying - stage. Weighing. Hams are covered with fat. Drying - stage. Quality inspection. Packaging. Distribution. Legislation. Regulation no. /. Regulation no. /. Regulation no. /. Regulation no. /. And regulation no. /. Regulation no. /. Food safety hazards in dry cured hams. Biological hazards in dry cured hams. Chemical hazards in dry cured hams. Physical hazards in dry cured hams. Oprp and haccp plan. Quality manual, procedures and instructions. Table of content - quality manual. Procedures – table of content. Instructions – table of content. Concluding remarks. References.

Kategorija Kulinarija Kulinarijos referatai

Tipas Referatai

Įkeltas 2011 m.

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