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HYGIENE AND SOUNDNESS STANDARDS TO BE MET BY PACKED PASTEURISED MILK.

NORMES D'HYGIENE ET DE SALUBRITE AUXQUELLES DOIT REPONDRE LE LAIT PASTEURISE CONDITIONNE.

Type of article: Article

Summary

ITEM 5 OF THIS DECREE OF JUNE 21, 1982, SPECIFIES THAT THE MILK USED FOR PASTEURISATION SHOULD BE COOLED AND MAINTAINED AT A TEMPERATURE NOT HIGHER THAN 277 K (4 DEG C) FROM THE DELIVERY AT THE DAIRY TO PASTEURISATION, UNLESS THIS IS DONE WITHIN 4 HRS ; IN THIS CASE THE TEMPERATURE SHOULD NOT EXCEED 281 K (8 DEG C). ITEM 11 SPECIFIES THAT THE TEMPERATURE OF PASTEURISED MILK AFTER PACKING SHOULD NOT BE HIGHER THAN 277 K, HOLDING TEMPERATURE IN PLACE OF SALE 279 K (6 DEG C), WITH A TOLERANCE TO 281 K IN EXISTING PLANT.

Details

  • Original title: NORMES D'HYGIENE ET DE SALUBRITE AUXQUELLES DOIT REPONDRE LE LAIT PASTEURISE CONDITIONNE.
  • Record ID : 1983-0809
  • Languages: French
  • Subject: Regulation
  • Source: J. off. Répub. fr., Lois Décrets - 1982.07.11; 6645-6646; 1 tabl.; 2 append.
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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