Food safety guide for professional users in the butchery and pork-products fields.

Guide "sécurité alimentaire" : bouchers charcutiers.

Type of monograph: Guide/Handbook, Booklet

Summary

This guide enables identification of the risks in this sector and evaluation of the efficacy of measures adopted, thanks to a series of questions. The reader then measures the risk level. Finally, the document gives advice on a "food safety" approach. (See also this Bulletin, references 1999-3944, 3946, 3949, and 3950.)

Details

Original title: Guide "sécurité alimentaire" : bouchers charcutiers.
Record ID : 1999-3945
Languages: French
Publication: MAAF Assurances - France/France
Publication date: 1999/03
Source: Source: 24 p. (21 x 29.7); tabl.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Staff; Safety; Mince; Meat; Temperature; Recommendation; Hygiene; Guide; Cleaning; Cold storage; Control (generic)