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Essay Details:
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Essay text:
PRINCIPIOS GENERALES DEL SISTEMA ARCPC.
3. DIRECTRICES GENERALES DE APLICACION DEL ARCPC .
4. FORMACION.
5. DEFINICIONES.
6. PRODUCTOS COCIDOS.
7. CONSERVAS CARNICAS.
8. PRODUCTOS CURADOS.
9. JAMONES Y PALETAS CURADOS.
10. VERIFICACION.
ANEXOS
1. BUENAS PRACTICAS HIGIENICAS.
2. PROGRAMA DE LIMPIEZA Y DESINFECCION.
3. CONTROL DEL AGUA POTABLE.
4. LUCHA CONTRA PLAGAS.
MODELOS DE "HOJA-CONTROL".
BIBLIOGRAFIA.
LEGISLACION.
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- 3 -
1. INTRODUCCION
La presente Guia es un primer intento de abordar de forma practica la implantacion de la
sistematica y principios que conforman el Sistema de Analisis de Riesgos y Control de Puntos
Criticos en las industrias del sector carnico...
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