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GUIDE TO GOOD HYGIENE FOR READY-TO-SERVE VEGETABLES.

GUIDE DE BONNES PRATIQUES HYGIENIQUES CONCERNANT LES PRODUITS VEGETAUX DITS DE LA < 4E GAMME >.

Type of article: Article

Summary

COPY OF DIRECTIVES WRITTEN BY VARIOUS FRENCH ORGANISATIONS AND THE GENERAL DIRECTORATE FOR COMPETITION, CONSUMPTION AND FRAUD PREVENTION TO PRODUCE GUIDELINES FOR PREPARING AND MARKETING VEGETAL PRODUCTS OF THE < READY-TO-SERVE > CATEGORY. IN THIS GUIDE, THE FOLLOWING TOPICS ARE DEALT WITH: APPLICATION, HYGIENE RULES IN CULTIVATION AND HARVESTING, REGULATIONS FOR THE CONSTRUCTION OF PROCESSING FACTORIES AND THEIR EQUIPMENT, AND REGULATIONS CONCERNING STAFF HYGIENE, RULES RELATED TO THE TREATMENT ITSELF (RAW MATERIALS, TREATMENT, PACKAGING) AND THOSE RELATED TO THE QUALITY OF THE FINISHED PRODUCT (REFRIGERATION, FINAL EATING DATE, STORAGE, TRANSPORT, LABELLING, MARKETING AND QUALITY CONTROL). J.R.

Details

  • Original title: GUIDE DE BONNES PRATIQUES HYGIENIQUES CONCERNANT LES PRODUITS VEGETAUX DITS DE LA < 4E GAMME >.
  • Record ID : 1989-2557
  • Languages: French
  • Subject: Regulation
  • Source: Rev. gén. Froid - vol. 78 - n. 10
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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