New regulatory approach to food hygiene in community catering.

La nouvelle approche réglementaire pour l'hygiène des aliments en restauration collective.

Type of article: Article

Summary

Food safety is one of the major objectives of governmental bodies and food-sector specialists. In the community-catering field, as in all food sectors, the setting up of rational and judicious self-inspection in compliance with Directive 93/43/EEC represents a major change in the approach to food hygiene regulations. The aim is to go beyond product control and implement control of an entire process; use of HACCP enables professional users to set up self-inspection and specifically tailored safety management tools suitable for the products manufactured according to their use.

Details

Original title: La nouvelle approche réglementaire pour l'hygiène des aliments en restauration collective.
Record ID : 2000-1884
Languages: French
Subject: Regulation
Source: Cah. Nutr. Diét. - vol. 34 - n. 4
Publication date: 1999/09
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Refrigeration and perishable products: general information;
Food quality and safety. Microbiology;
Refrigeration and perishable products: regulations and standards
Keywords: Regulations; Food; Safety; Microbiological quality; Hygiene; HACCP; Europe; Control (generic)