Aplicación de un manual para el análisis de peligros y puntos críticos de control " HACCP " bajo ej enfoque de la norma ISO 22000: 2015 en la empresa láctea PASTOLAC.
The HACCP is a systematic, preventive method that ensures the safety of food allowing to identify, evaluate and control the associated hazards in the process in order to classify them according to their chemical, physical and biological nature. To this end, it applies control measures in the phases...
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| Hovedforfatter: | |
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2019
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| Fag: | |
| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/5473 |
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