The export Japan sanitary technical Regulation about meat products, enlarges extremely the outline of Italian “salumi” that can be exported and indicates which are the necessary prerequisites and the requisites to export. In Italian reception regulations for exporting are in fact obligatory prerequisites and an HACCP plan for a farm. The present work describes technical and sanitary parameters to Japan export for meat products. Japan production Regulation sets on a task about a minimum seasoning period. For DOP dry ham cured is necessary an activity water value less than 0,92. These parameters are a safety index for the exporting products.
GUIDI E., ALBONETTI S., ROSMINI R. (2004). Normativa tecnico sanitaria applicata agli stabilimenti di lavorazione carni: considerazioni preliminari per l'esportazione in Giappone.. WWW.SINERGIAWEB.IT : Sinergia Arti Grafiche e Visive.
Normativa tecnico sanitaria applicata agli stabilimenti di lavorazione carni: considerazioni preliminari per l'esportazione in Giappone.
ALBONETTI, SABRINA;ROSMINI, ROBERTO
2004
Abstract
The export Japan sanitary technical Regulation about meat products, enlarges extremely the outline of Italian “salumi” that can be exported and indicates which are the necessary prerequisites and the requisites to export. In Italian reception regulations for exporting are in fact obligatory prerequisites and an HACCP plan for a farm. The present work describes technical and sanitary parameters to Japan export for meat products. Japan production Regulation sets on a task about a minimum seasoning period. For DOP dry ham cured is necessary an activity water value less than 0,92. These parameters are a safety index for the exporting products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
