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Progettazione degli stabilimenti alimentari

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Book cover Sanificazione nell’industria alimentare

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Gli stabilimenti, nuovi o ristrutturati, per la lavorazione o la somministrazione di alimenti dovrebbero essere progettati in modo da favorire l’igiene dei processi e l’efficacia della sanificazione. Poiché la maggior parte delle attrezzature e dei servizi sono progettati per risultare funzionali, occorre enfatizzare i criteri di igiene che devono ispirare la progettazione e la costruzione di uno stabilimento, in modo da garantirne la sicurezza igienica. Uno stabilimento così progettato può migliorare la salubrità di tutti gli alimenti e aumentare l’efficacia e l’efficienza del programma di sanificazione.

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(2008). Progettazione degli stabilimenti alimentari. In: Sanificazione nell’industria alimentare. Springer, Milano. https://doi.org/10.1007/978-88-470-0788-8_13

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