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HYGIENE SELF-CONTROL HANDBOOK
G.T.C. is specialized in the elaboration of "tailor made" self-control handbooks for hygiene in food industries.
Our experience is due to our work in this field by which we have realized not only important elaborations for big food groups, but also pratic and simple to use handbooks realized for small and middle companies.
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The theoric basis to which G.T.C. experience relied, depend principally on some studies effected with Di.S.T.A.M. (Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche) of Milan University for Studies and particularly with the Research Group heading by Prof. Claudio Peri of whom G.T.C. applies substantially the theories of H.A.C.C.P. method. Other studies have been effected at Pasteur Institute of Lille and at the Academy of Georgofili of Florence.
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The hygiene self-control handbooks made by G.T.C., go from cheese industries to drink ones' ; from enological producers to vegetable manufacturers'.
G.T.C. directed technically the elaboration of the Guide Lines for the realization of the hygiene self-control handbooks for the enological field, deposited by the Wine Associations to the Health Ministry.
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G.T.C. organizes, on request, short courses of instructions and updates on the pratic H.A.C.C.P. application systems, as well as on checking methods about the efficacy of H.A.C.C.P. handbooks already working .
PLEASE CONTACT US FOR FURTHER INFORMATION!
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