摘要：For food companies manage the risk of allergens in their processes has become increasingly important, both to fulfill the laws requirements and for all the criteria of customers and consumers more aware and sensitive about this matter. The experience of this practical contribution is related to meat processing companies such as producers of meat preparations and meat products (products of salumeria). The goal is to explain what are the approaches used to manage the risk, what are the pratical and analytical methods designed to control and verify the right management related to cross contamination, and provide some data on the checks carried out in self-control plans.
其他摘要：For food companies manage the risk of allergens in their processes has become increasingly important, both to fulfill the laws requirements and for all the criteria of customers and consumers more aware and sensitive about this matter. The experience of this practical contribution is related to meat processing companies such as producers of meat preparations and meat products (products of salumeria). The goal is to explain what are the approaches used to manage the risk, what are the pratical and analytical methods designed to control and verify the right management related to cross contamination, and provide some data on the checks carried out in self-control plans.
