Community guide to good practice for hygiene and the application of the HACCP principles in the production of natural sausage casings
|Year of publication:||
|Other Persons:||Wijnker, Joris J. (contributor)|
|Institutions:||European Natural Sausage Casings Association (ENSCA)|
|Subject:||Tierisches Produkt | Animal product | Hygiene | hygiene | Richtlinie | directive|
54 Seiten p.
|Type of publication:||Book / Working Paper|
|Classification:||Animal products ; Individual Reports, Studies ; Europe. General Resources|
Final report of an audit carried out in Canada from 23 November to 06 December 2010 in order to evaluate the operation of controls over the production of fresh meat, meat products, minced meat, meat preparations and casings for human consumption destined for export th the European Union under the auspices of the agreement between the European community and Canada on sanitary measures to protect ...
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