3. Detailed presentation of a PMS
3.1 Good hygiene practices
3.1.1 A few reminders about good hygiene practices
They cover all operations designed to guarantee hygiene in an establishment, i.e. food safety and wholesomeness. To clarify this initial approach, we first need to clarify the definition of certain terms.
According to AFNOR standard NF V01-002 of August 2003 – Hygiène des aliments Glossaire français-anglais, we use the following definitions:
...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Detailed presentation of a PMS
Conclusion
References
- (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 (JOCE du 1 er ...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Article included in this offer
"Food industry"
(
275 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
