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The work makes a comparison between European and Switzerland legislation through an inspection in an artisan producing smoked salmon factory. The analysis of HACCP plan, technology and microbiological characteristic of finished product, as enshrined in Switzerland law, allow to categorize the business risk level respect the European reference. The criticalities detected are: Listeria monocytogenes and Anisakis spp.. A plain was developed for improving the hygienic characteristic of the production to ensure the alignment of structure to the standards specified by the European requirements and allow to the factory send his products inside the European market.
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