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Controllo qualità negli stabilimenti di produzione di mangimi: BPF e HACCP
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ISBN10: 6209424260
ISBN13: 9786209424267
Publisher: Edizioni Sapienza
Published: Dec 22 2025
Pages: 116
Weight: 0.36
Height: 0.28 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786209424267
Publisher: Edizioni Sapienza
Published: Dec 22 2025
Pages: 116
Weight: 0.36
Height: 0.28 Width: 6.00 Depth: 9.00
Language: Italian
Per ottenere mangimi standardizzati di alta qualità , con bassi tassi di perdita e costi ridotti, è necessario che lo stabilimento di produzione di mangimi sia sottoposto a una valutazione relativa agli aspetti qualitativi delle materie prime, degli edifici e degli impianti, delle attrezzature e degli utensili, dell'igiene dello stabilimento, dell'igiene personale, della produzione, dell'identificazione, dello stoccaggio e della distribuzione, del controllo dei parassiti, del controllo qualità e della garanzia della tracciabilità . attrezzature e utensili; igiene dello stabilimento; igiene personale; produzione; identificazione, stoccaggio e distribuzione; controllo dei parassiti; controllo della qualità e garanzia della tracciabilità . A tal fine, devono essere effettuati campionamenti in tutte le fasi della produzione, dello stoccaggio delle materie prime e della lavorazione del mangime, al fine di determinare le analisi fisico-chimiche e microbiologiche che caratterizzano la qualità dei prodotti, nonché i tassi di perdita nei processi. L'implementazione degli strumenti BPF e HACCP in un mangimificio costituisce la base e l'inizio di un sistema di gestione della qualità che garantisce un ambiente più sicuro, con un approccio preventivo, migliorando le condizioni di produzione. Il risultato finale delle BPF e HACCP in un mangimificio è la qualità dei prodotti finiti secondo gli standard e le specifiche tecniche.
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