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HYGIENE OF < READY-TO-SERVE > VEGETABLE FOODSTUFFS: FIRST APPLICATION OF A PRAGMATIC APPROACH.

HYGIENE DES DENREES VEGETALES, DITES DE LA < 4E GAMME > : PREMIERE APPLICATION D'UNE APPROCHE PRAGMATIQUE.

Author(s) : VEIT P.

Type of article: Article

Summary

BESIDES LEGISLATION AND REGULATIONS RELATED TO FOODSTUFF SAFETY, A GUIDE OF GOOD HYGIENE PRACTICE CONCERNING < READY-TO-SERVE > VEGETABLE PRODUCTS HAS RECENTLY BEEN WORKED OUT. IT INCLUDES THE ESSENTIAL HYGIENIC REQUIREMENTS WHICH ARE PROPER TO THESE PRODUCTS, COMPLEMENTARY RECOMMENDATIONS AND LEADING IDEAS FOR WORKING OUT PROCEDURES TO HELP COMPANIES ENSURE A GOOD SANITARY QUALITY TO THE PRODUCT. J.L.

Details

  • Original title: HYGIENE DES DENREES VEGETALES, DITES DE LA < 4E GAMME > : PREMIERE APPLICATION D'UNE APPROCHE PRAGMATIQUE.
  • Record ID : 1990-0442
  • Languages: French
  • Subject: Regulation
  • Source: Ind. aliment. agric. - vol. 105 - n. 11
  • Publication date: 1988/11
  • Document available for consultation in the library of the IIR headquarters only.

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