Guide to good hygiene practice: ready-to-use raw fruit and vegetables.

Themes: Food quality and safety. Microbiology ; Fruit ; Vegetables ; Precooked food ; <a href="/en/search/Refrigeration%20and%20perishable%20products:%20regulations%20and%20standards">Refrigeration and perishable products: regulations and standards
Keywords: Staff ; Regulations ; France ; Contamination ; Microbiology ; Manufacture ; Maintenance ; Transport ; Recommendation ; Aromatic plant ; Quality ; Ready to use ; Handling ; Vegetable ; Hygiene ; HACCP ; Guide ; Cleaning ; Europe ; Disinfection ; Cooking ; Fruit ; Storage life

Guide de bonnes pratiques hygiéniques : végétaux crus prêts à l'emploi.

Type of monograph: Book, Guide/Handbook

Summary

This guide, compiled by Ctifl, makes it possible to control ready-to-use raw fruit and vegetables to consumers in compliance with the principles of Directive 93/43/CEE. The recommendations firstly deal with the application of general hygiene principles that are specific to this sector, including for facility and plant design and maintenance, staff, transport, products and raw materials. It also gives recommendations for controlling the hygienic quality of products, in order to help companies elaborate their own control procedures based on the HACCP principles.

Details

Original title: Guide de bonnes pratiques hygiéniques : végétaux crus prêts à l'emploi.
Record ID : 2002-3263
Languages: French
Subject: Regulation
Publication: Les Editions des Journaux officiels - France/France
Publication date: 2001/07
Collection:
ISSN: 07674538
ISBN: 2110744480
Source: Source: n. 5900; 74 p. (14.5 x 21); fig.; tabl.; append.; EUR 3.81.
Document available for consultation in the library of the IIR headquarters only.

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