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Guide to good hygiene practice: traditional preparation of pork products.

Guide de bonnes pratiques hygiéniques : charcuterie artisanale.

Author(s) : J. off. Répub. fr.

Type of monograph: Book, Guide/Handbook

Summary

This guide, compiled with the help of French confederations in the field of pork products, catering and retail food, offers ways of ensuring hygiene control in traditional pork butcheries, in compliance with the principles of Directive 93/43 on the hygiene of foodstuffs. The application of HACCP suggests methods that can be applied at all stages, from the delivery of raw materials to display in shops. Recommendations are presented in the form of good practice sheets on raw materials, pork product manufacturing, workplace environment (staff hygiene, cleaning and disinfection of facilities, equipment, water management, etc.), operations such as mincing, cutting and slicing finished products.

Details

  • Original title: Guide de bonnes pratiques hygiéniques : charcuterie artisanale.
  • Record ID : 2002-3277
  • Languages: French
  • Subject: Regulation
  • Publication: Les editions des journaux officiels - France/France
  • Publication date: 2001/08
  • Collection:
  • ISSN: 07674538
  • ISBN: 2110751010
  • Source: Source: n. 5920; 246 p. (14.5 x 21); fig.; tabl.; EUR 10.06.
  • Document available for consultation in the library of the IIR headquarters only.

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