GOOD HYGIENE PRACTICES AS AN IMPORTANT PROGRAM FOR SAFETY OF FINAL PRODUCTS

In order to meet the requirements regarding food safety, in addition to the HACCP system, food operators are required to adopt, implement and document Good Hygiene Practice (GMP), Good Manufacturing Practice (GMP), Standard Operating Procedures (SOP) and Standard Sanitary Operating Procedures (SSOP)...

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Autores principales: Ljubica TRAJKOSKA, Maja TRAJANOSKA, Biljana TRAJKOVSKA, Ljupche KOCHOSKI, Vesna KARAPETKOVA-HRISTOVA
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2021
Materias:
ghp
gmp
Acceso en línea:https://doaj.org/article/491c01f4576f49b1b92b81d901d0b180
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