Il manuale HACCP è un documento redatto da un’azienda alimentare che si occupa di preparazione, produzione, confezionamento, commercio e somministrazione di alimenti. Il manuale viene redatto dal titolare dell’azienda in collaborazione con un consulente tecnico che abbia esperienza e conoscenza delle normative che ne disciplinano la correttezza e congruità con le normative stesse.
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