Implantación del sistema ARICPC/HACCP en precocinados congelados. 1. Evaluación de peligros microbiológicos en las materias primas

The implementation of HACCP system in the pre-cooked frozen industry to evaluate the sanitary hazards (biological, chemical or physical) than affect to the security of which products so as to apply necessary correct measures. At present revision had been boarded identificed principal microbial hazardsX in the reception, transport and storage of the raw materials. II