READY-TO-SERVE PRODUCTS: APPENDIX TO THE GUIDE TO GOOD HYGIENE.

4E GAMME : ANNEXES AU GUIDE DE BONNES PRATIQUES HYGIENIQUES.

Type of article: Article

Summary

FULL TEXT OF THE APPENDIX TO THE < GUIDE TO GOOD HYGIENE FOR READY-TO-SERVE VEGETABLES >, PUBLISHED IN THE OFFICIAL BULLETIN OF COMPETITION, CONSUMPTION AND FRAUD PREVENTION (FRANCE) THESE APPENDICES CONCERN: 1) RECOMMENDATIONS FOR CLEANING AND DISINFECTION OF MATERIALS (PRINCIPLES, PROCESSES AND METHODS, CLEANING PRODUCTS, DRYING, DISINFECTION, EFFICIENCY CONTROL) ; 2) THE SYSTEM < ANALYSIS OF RISKS, MASTERING OF THE CRITICAL POINTS > ; AND 3) THE GUIDE FOR SETTING UP PROCEDURES TO MASTER THE CRITICAL POINTS OF CONTROL AS APPLIED TO READY-TO-SERVE VEGETABLES. J.R.

Details

Original title: 4E GAMME : ANNEXES AU GUIDE DE BONNES PRATIQUES HYGIENIQUES.
Record ID : 1989-2558
Languages: French
Subject: Regulation
Source: Rev. gén. Froid - vol. 78 - n. 12
Publication date: 1988
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Regulations and standardization (Montreal and Kyoto Protocols…)
Keywords: Regulations; France; Chilling; Salad; Vegetable; Hygiene; Guide