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Guide to good hygiene practice: manufacturing dairy products and farm cheeses.

Guide de bonnes pratiques hygiéniques : fabrication de produits laitiers et fromages fermiers.

Author(s) : J. off. Répub. fr.

Type of monograph: Book, Guide/Handbook

Summary

This guide, produced by the national goat breeders' organisation and the national milk manufacturer's organization, proposes the means to ensure hygiene control for the manufacturing of dairy products and farm cheeses, in accordance with the principles of the Directive No. 93/43 concerning the hygiene of foodstuffs. It applies to farmers who process the milk from their own farm, on their own farm and using traditional techniques. Application of HACCP principles makes it possible to propose means which apply to all the stages highlighted in this sector, from reception of the raw materials to the selling of the products. The guide deals with cold storage, transfer by freezing or using a vacuum or a modified atmosphere and gives a table of the temperatures that must be complied with during display in order to sell the dairy products.

Details

  • Original title: Guide de bonnes pratiques hygiéniques : fabrication de produits laitiers et fromages fermiers.
  • Record ID : 2005-1582
  • Languages: French
  • Subject: Regulation
  • Publication: Les editions des journaux officiels - France/France
  • Publication date: 2004
  • Collection:
  • ISSN: 07674538
  • ISBN: 2110756608
  • Source: Source: n. 5930; 220 p. (14.5 x 21); fig.; tabl.; ref.; EUR 8.80.
  • Document available for consultation in the library of the IIR headquarters only.

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