Guide of good hygiene practice: non-processed fresh fruits and vegetables.

Themes: Food quality and safety. Microbiology ; Cold chain, interfaces ; Fruit ; Vegetables ; <a href="/en/search/Refrigeration%20and%20perishable%20products:%20regulations%20and%20standards">Refrigeration and perishable products: regulations and standards
Keywords: Staff ; Regulations ; France ; Cold chain ; Microbiology ; Transport ; Recommendation ; Quality ; Vegetable ; Hygiene ; HACCP ; Guide ; Cold storage ; Disinfection ; Control (generic) ; Fruit

Guide de bonnes pratiques hygiéniques : fruits et légumes frais non transformés.

Author(s) : Ctifl

Type of monograph: Book, Guide/Handbook

Summary

This guide has been prepared by Ctifl (Centre Technique Interprofessionnel des Fruits et Légumes [The Fruit and Vegetable Federation's Technical Centre]) and enables sanitary quality control of unprocessed fruit and vegetables from the field to retail outlets, in compliance with European Directive 93/43/EEC on food hygiene. Application of hazard analysis and critical control point (HACCP) principles makes it possible to propose means application to all phases highlighted in this guide (see also this Bulletin, ref. 2000-2601). The main phases concerned are: staff hygiene, hygiene in premises, waste elimination, transport of products, control of the cold chain and traceability.

Details

Original title: Guide de bonnes pratiques hygiéniques : fruits et légumes frais non transformés.
Record ID : 2000-2863
Languages: French
Subject: Regulation
Publication: Les Editions des Journaux officiels - France/France
Publication date: 1999/05
Collection:
ISSN: 07674538
ISBN: 211074801X
Source: Source: n. 5908; 130 p. (14.5 x 21); fig.; tabl.; append.; FRF 37.00.
Document available for consultation in the library of the IIR headquarters only.

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