14. Glossary
Good Hygienic Practices (or prerequisites): the basic conditions and activities required to maintain a hygienic environment throughout the food chain, suitable for the production, handling and supply of safe finished products and safe food for human consumption.
Control chart: chart whose points represent the tracking over time of qualitative or quantitative data acquired or measured to evaluate the control of a production process or operation.
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Glossary
Article included in this offer
"Laboratory quality and safety procedures"
(
142 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
