Developing Hygienic Practices Training for Meat Processing Industry

Thumbnail
View/Open
Employee_Hygienic_Practices.pdf (291.2Kb)
Downloads: 219
HACCP_Training.pdf (173.3Kb)
Downloads: 244
TRAINING_20PLAN.pdf (266.5Kb)
Downloads: 30
Deboning.pdf (652.4Kb)
Downloads: 88
Fresh_Ham.pdf (564.2Kb)
Downloads: 13
Manufacturing.pdf (853.2Kb)
Downloads: 16
Packaging.pdf (702.1Kb)
Downloads: 22
Prosciutto.pdf (533.0Kb)
Downloads: 22
packaging_spanish.pdf (2.316Mb)
Downloads: 55
slicing_spanish.pdf (40.10Mb)
Downloads: 39
prosciutto_spanish.pdf (15.80Mb)
Downloads: 38
fresh_Ham_spanish.pdf (15.19Mb)
Downloads: 40
deboning_spanish.pdf (2.629Mb)
Downloads: 17
pps_manufacturing_spanish.pdf (15.99Mb)
Downloads: 34
Date
2011-04-15
Author
Cappaletti, Chiara
Metadata
Show full item record
Abstract
This final project focuses on safe handling and risk management in meat production. Deliverables include Hygienic Practices Manual, Hazard Analysis & Critical Control Point Procedures, and Employee Training Plan for Fiorucci Foods, Inc.
URI
http://hdl.handle.net/10919/51485
Collections