2. Completing the risk management system
2.1 Fragile links
even "pasteurized" healthy foodstuffs can be contaminated by a germ carrier (domestic or professional food preparer) or by containers, tools, equipment and premises;
preparation involves returning foodstuffs to a temperature of +25°C to +65°C, breaking with the safety of the cold chain and returning to conditions where a germ previously maintained at a density tolerable for the body's natural defenses can proliferate.
It is therefore deplorable that all the costly and conscientious measures taken upstream of the food chain (against harmful additives or chemical...
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Completing the risk management system
Renewing the use of contact tests
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