2. Regulatory and standards context
2.1 Regulatory principles and obligations
Cheesemakers are responsible for the sanitary quality of their products. They are obliged to offer safe (containing no hazards) and healthy (fit for human consumption) products for sale. They must cooperate with the inspection services (Direction départementale de la protection des populations, formerly the Direction des services vétérinaires), which are responsible for carrying out checks to ensure compliance with regulations.
When the "Hygiene Package" came into force in 2006, a set of European regulations harmonizing food hygiene provisions in EU countries, many articles summarized the new philosophy as "fewer prescriptions, but greater responsibility for professionals". The cheese-maker therefore has an obligation...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Regulatory and standards context
Conclusion
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
