Ghid de bune practici de igienã în panificaţie
The guide is structured in 9 chapters and includes requirements regarding: - General food hygiene rules - Land and location of the production units, general interior design - Drinking water supply - Operation control - Personal hygiene and staff training regarding health and hygiene - Cleaning, washing, disinfection and drying operations - Hygiene of tools, machinery and technological equipments - Cleaning, disinfection, pest control and derating - Hygiene of the transport vehicles - Consumer awareness regarding the food safety of manufactured products
Guide of good hygiene practices in bakery
The Romanian Employers' League of the Milling, Bakery and Flour Based Products Industry - ROMPAN
ISBN 973-0-04027-3
Food: Processing plant
GHP (in general)
Food: bakery products
Construction; layout and equipment

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