Doc. 29. Hygienic design of packing systems for solid foodstuffs - japanese version

Product No.:
download.PDF.EHEDG.DOC_29_JAP_2004
EAN:
4250697522231
Shippingtime:
immediately immediately
105,00 EUR
incl. 5% tax excl. Shipping costs

"EHEDG 2004

Seiten / pages: 23

This document addresses packing systems of solid food products and supplements earlier guidelines. Solid food is characterised as having a water activity of >0.97, low acid, not pasteurised or sterilised after packaging, and distributed through the cool chain. Examples include fresh meat and some meat products, cheeses, ready meals, cut vegetables, etc. Hygiene requirements of the packaging operations, machinery as well as personnel, are described and reference is made to the American Meat Institute's principles of sanitary design. See also Docs. 3 and 11."

Customers who bought this product bought also the following products:

Doc. 49  - HYGIENIC DESIGN REQUIREMENTS FOR PROCESSING OF FRESH FISH - JAPANESE version - Kopie

Doc. 49 - HYGIENIC DESIGN...

105,00 EUR
  incl. 5% tax excl. Shipping costs


Doc. 08. Hygienic equipment design criteria - english version

Doc. 08. Hygienic equipment design...

0,00 EUR
  incl. 5% tax excl. Shipping costs


Doc. 47  - Guidelines on Air Handling Systems in the Food Industry - Air Quality Control for Buidling Ventilation - english version

Doc. 47 - Guidelines on Air Handling...

105,00 EUR
  incl. 5% tax excl. Shipping costs


Doc. 37. Hygienic design and application of sensors - japanese version

Doc. 37. Hygienic design and...

105,00 EUR
  incl. 5% tax excl. Shipping costs