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    This chapter discusses good manufacturing practices (GMP) for the production of cheeses. It covers topics such as facilities and equipment, sanitation, personnel hygiene practices, process controls, and documentation. Following GMP helps ensure the quality and safety of cheese products.

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    This chapter discusses good manufacturing practices (GMP) for the production of cheeses. It covers topics such as facilities and equipment, sanitation, personnel hygiene practices, process controls, and documentation. Following GMP helps ensure the quality and safety of cheese products.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    2 views17 pages

    Cap 3

    Uploaded by

    adrianajlltda
    This chapter discusses good manufacturing practices (GMP) for the production of cheeses. It covers topics such as facilities and equipment, sanitation, personnel hygiene practices, process controls, and documentation. Following GMP helps ensure the quality and safety of cheese products.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    See discussions, stats, and author profiles for this publication at: https://www.researchgate.

    net/publication/332180488

    Capítulo 3 - Boas Práticas de Fabricação (BPF) na fabricação de queijos

    Chapter · January 2019

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    2 authors, including:

    Caroline Marques
    Dr. Schar
    46 PUBLICATIONS 461 CITATIONS

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    All content following this page was uploaded by Caroline Marques on 03 April 2019.

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