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SANITARY CONDITIONS OF THE STORAGE, HANDLING, DISPLAY AND SALE OF MEAT IN WHOLESALE MARKETS.

CONDITIONS HYGIENIQUES D'ENTREPOSAGE, DE MANUTENTION, D'EXPOSITION A LA VENTE ET DE VENTE DES VIANDES DANS LES MARCHES DE GROS.

Type of article: Article

Summary

THE DECREE OF MARCH 6, 1984 MAINLY SPECIFIES THAT, IN WHOLESALE MARKETS, THE ROOMS WHERE MEAT IS DISPLAYED SHOULD INCLUDE REFRIGERATED SPACES FOR STORING CHILLED MEAT AND, WHEN REQUIRED, A ROOM FOR FROZEN MEAT, THAT CAN INVOLVE A FREEZING TUNNEL. IN THESE ROOMS, RECORDING THERMOMETERS OR RECORDING TELETHERMOMETERS SHOULD BE SUITABLY LOCATED. THE SANITARY REGULATIONS TO BE MET FOR ROOMS, EQUIPMENT AND STAFF ARE LISTED. A TABLE GIVES THE TEMPERATURES OF DISPLAYED FOODSTUFFS, IE 280 K (7 DEG C) FOR MEAT ; 276 K (3 DEG C) FOR BONED MEAT AND OFFALS ; 277 K (4 DEG C) FOR POULTRY AND RABBIT. G.G.

Details

  • Original title: CONDITIONS HYGIENIQUES D'ENTREPOSAGE, DE MANUTENTION, D'EXPOSITION A LA VENTE ET DE VENTE DES VIANDES DANS LES MARCHES DE GROS.
  • Record ID : 1985-0870
  • Languages: French
  • Subject: Regulation
  • Source: J. off. Répub. fr., Lois Décrets - 1984.03.22; N.C. 2782-N.C. 2784.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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