3. Controlling risks by applying the HACCP method
3.1 The regulatory context
All foodstuffs of animal origin must be identified by a health stamp . This identification code is essential for companies manufacturing these products. Companies that collect, standardize or process milk, as well as milk and milk-based product processing...
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Controlling risks by applying the HACCP method
Controlling risks by applying the HACCP method
Hygiene and cleaning
- (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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