Use of a GMP/GHP HACCP Checklist to Evaluate the Hygienic Status of Traditional Dry Sausage Workshops

Silvina Fadda, Teresa Aymerich, Marta Hugas, Margarita Garriga, Biblographic citation: Food Protection Trends, vol. 25, no. 7, pp. 522-530, Jul 2005 Volume 25, Issue 7: Pages 522–530

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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