Good Practice for meat hygiene

COMMUNITY GUIDE to GOOD PRACTICE  for Hygiene and the application of the HACCP principles in the production of natural sausage casings.

 guidelines_good_practice_haccp_en-1

Font: Alimenti / Salute

 

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported