4. Hygiene and cleaning
Without mastery of the hygiene rules applicable in the agri-food sector, and without mastery of cleaning and disinfection, it would seem very difficult to ensure the safety of a food product. Indeed, micro-organisms are everywhere in the manufacturing environment: in raw materials, on packaging, in the environment (water, air, etc.), on people, on equipment, in machines, etc. Manufacturing conditions (humidity, presence of proteins and temperature, among others) favor their development; manufacturing operators and packaging favor their contribution or recontamination of the product. A constant battle must therefore be waged to eliminate these "individuals", invisible to the naked eye.
4.1 Cleaning and disinfection plans
Mastering the cleaning and disinfection...
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Hygiene and cleaning
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"Food industry"
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- (1) - - Règlement CE n° 178/2002 du Parlement européen et du Conseil du 28 janvier 2002 établissant les principes généraux et les prescriptions générales de la législation alimentaire, instituant l'Autorité européenne de sécurité des aliments et fixant des procédures relatives à la sécurité des denrées alimentaires (JOUE n˚ L 031 du 01/02/02, pp. 0001-0024).
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