Thursday, December 24, 2009
Tuesday, December 15, 2009
How Lond Before Bulimia Side Effects
Illustrated by Julie Maggi
Segnalo my new blog: Aphorisms Illustrated by Julie Maggi
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Sunday, December 6, 2009
Poptropica Credit Generator
HACCP Food Safety
- HACCP is a preventive system of food control measures to guarantee safety, hygiene and conservation and has been implemented in Italy by Legislative Decree n. 155 of 26 May 1997 issued in implementation of EU Directives nos. 93/43 and 96 / 3 on the hygiene of the products.
The decree requires the companies that deal with food in them to introduce a quality assurance system based on the principles of the HACCP (Hazard-Analysis-Critical-Control-Points), ie analysis and critical control points in order to ensure that preparing, processing, manufacturing, packaging, storage, transport, distribution, handling, sale or supply, including the supply, of food are carried out in a hygienic manner especially in those phases of the production processes in which there may be food risk due to lack of monitoring and enforcement of proper procedures hygiene and production.
HACCP was then created to identify and review every possible type of risk in food production. The basic principles of this system are:
analysis of potential risks to food;
identification of where there may be risks to food;
deciding which of the identified deficiencies, ie those issues that may affect the safety of products;
identifying and implementing effective monitoring procedures and monitoring critical control points;
periodic review and change at each process and the type of activity, risk analysis, of critical points and procedures for monitoring and surveillance;
make available to the competent authorities all information concerning the nature, frequency and results related to the HACCP procedures described above (Article 3 paragraph 3);
where through the self-test procedure, we deem the products that could pose a risk to public health, inform the health authority and activity for the recall of suspect products (Article 3 paragraph 4);
these recalled products are then made available to health care, which will ensure the preservation or destruction, as appropriate;
follow the hygiene rules laid down by the annexes to Decree, except for more detailed or stricter rules currently in force (article 3, paragraph 5). 
- HACCP is a preventive system of food control measures to guarantee safety, hygiene and conservation and has been implemented in Italy by Legislative Decree n. 155 of 26 May 1997 issued in implementation of EU Directives nos. 93/43 and 96 / 3 on the hygiene of the products.
The decree requires the companies that deal with food in them to introduce a quality assurance system based on the principles of the HACCP (Hazard-Analysis-Critical-Control-Points), ie analysis and critical control points in order to ensure that preparing, processing, manufacturing, packaging, storage, transport, distribution, handling, sale or supply, including the supply, of food are carried out in a hygienic manner especially in those phases of the production processes in which there may be food risk due to lack of monitoring and enforcement of proper procedures hygiene and production.
HACCP was then created to identify and review every possible type of risk in food production. The basic principles of this system are:
analysis of potential risks to food;
identification of where there may be risks to food;
deciding which of the identified deficiencies, ie those issues that may affect the safety of products;
identifying and implementing effective monitoring procedures and monitoring critical control points;
periodic review and change at each process and the type of activity, risk analysis, of critical points and procedures for monitoring and surveillance;
make available to the competent authorities all information concerning the nature, frequency and results related to the HACCP procedures described above (Article 3 paragraph 3);
where through the self-test procedure, we deem the products that could pose a risk to public health, inform the health authority and activity for the recall of suspect products (Article 3 paragraph 4);
these recalled products are then made available to health care, which will ensure the preservation or destruction, as appropriate;
follow the hygiene rules laid down by the annexes to Decree, except for more detailed or stricter rules currently in force (article 3, paragraph 5).
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