Food companies must create, apply and maintain a system of permanent self-control according to the principles of Hazard Analysis and Critical Control Points (HACCP). In the case of small businesses, the regulations allow the use of good practice guides, which are an easy and effective tool for developing each particular HACCP system. The document resulting from this project is a guide that includes all the realities of the poultry abattoirs of Catalonia. Each slaughterhouse, during the process of implantation of the guide, will have to evaluate what points or requirements are of application and apply the measures to fulfill them. It must be remembered that this document is voluntary, unlike the current regulations, which are mandatory.
Abattoirs of poultry; Hygiene requirements; HACCP
Guia de pràctiques correctes d'higiene per a escorxadors d'aviram a Catalunya. Barcelona: Agència de Salut Pública de Catalunya; 2014.
Use this identifier for quote and/or link this documenthttp://hdl.handle.net/11351/3531
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