Use of a GMP/GHP HACCP Checklist to Evaluate the Hygienic Status of Traditional Dry Sausage Workshops
The purpose of this work was to evaluate the hygienic status and the feasibility of implementing a self-control system in ten traditional dry sausage workshops in Catlonia (Spain). A Good Manufacturing and Hygienic Practice checklist bacsed upon HACCP principles was incorporated into a questionnaire.
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