Manuale di Formazione e Addestramento: analisi dei pericoli e controllo dei punti critici della filiera.<\/p>\n
Aggiornato al Regolamento (UE) 2512\/2024 del 1\u00b0 aprile 2025<\/strong>, il manuale offre un quadro chiaro e completo del sistema HACCP, dalle basi normative alle procedure operative. Include le buone pratiche di produzione (GMP e GHP), la gestione degli allergeni e l’identificazione dei rischi lungo tutta la filiera. Fornisce indicazioni su DPI e DPC, documentazione e corretta etichettatura, essenziali per garantire sicurezza e 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