Guide to good hygiene practice: the monovalent ice-cream manufacturer.

Guide de bonnes pratiques d'hygiène: glacier-fabricant monovalent.

Type of monograph: Book, Guide/Handbook

Summary

This guide proposes means of ensuring hygiene control during small-scale manufacturing of ice cream and sorbets in compliance with the EEC Directive 93/43 concerning food hygiene. Application of risk-analysis principles at all stages in the manufacturing process makes it possible to propose means that are directly applicable in the laboratory. These means focus on the following in particular: reception of chilled raw materials, pasteurization, chilling and ripening processes, staff hygiene and cleaning of premises.

Details

Original title: Guide de bonnes pratiques d'hygiène: glacier-fabricant monovalent.
Record ID : 2001-0608
Languages: French
Subject: Figures, economy, Regulation
Publication: Les Editions des Journaux officiels - France/France
Publication date: 2000/05
Collection:
ISSN: 07674538
ISBN: 2110748907
Source: Source: n. 5904; 77 p. (14.5 x 21); fig.; tabl.; append.; FRF 25.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Ice creams;
Refrigeration and perishable products: regulations and standards;
Refrigeration and perishable products: economics and statistics
Keywords: Staff; Regulations; France; Manufacture; Recommendation; Statistics; Sorbet; Hygiene; HACCP; Guide; Cleaning; Europe; Disinfection; Ice cream