Share

Reducing contamination. Control of the areas at risk: importance of refrigeration.

Maîtriser la contamination. Gestion des zones à risques : l'importance du froid.

Author(s) : ROSSET P.

Type of article: Article

Summary

The degree of contamination of a final food product results from a group of parameters which have to be determined, standardized and controlled. The means to achieve that, rely upon the HACCP system and have just been standardized (Pr EN 1632-1) to implement the hygiene directive N° 93/43, which largely applies to it already.

Details

  • Original title: Maîtriser la contamination. Gestion des zones à risques : l'importance du froid.
  • Record ID : 1995-3542
  • Languages: French
  • Source: Rev. gén. Froid - vol. 85 - n. 951
  • Publication date: 1995/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing