Ghid național de bune practici pentru siguranța alimentelor - Managementul siguranței alimentelor. Catering
The guide has been developed in order to create a basic structure of specific codes and guidelines that highlight the conditions necessary to produce safe food for consumers' health, following the movement of food throughout the whole chain: supply - production - sales - delivery - serving (marketing) - consumption and to enable all employees in these fields to specifically adjust their way of working. It contains essential elements for workers in food production which must act by practicing good hygiene, production, distribution and serving to reduce and even cancel biological, physical and/or chemical contamination that could affect the products’ safety, the health or even the lives of consumers. The guide is also useful for official control entities as it details problems and difficulties which require essential rules of hygiene and food safety procedures at all stages of specific food production activities, effective in protecting the life and health of consumers. The guide is intended for the food producing companies (classical or specialized restaurants, local or national restaurants, self-service restaurants, quick-service restaurants - fast food, bar units, beerhouses, pubs, taverns,drive-in restaurants, catering units, canteens, cafeterias or butteries, other types of restaurants) which must implement, as required by law, a system of food safety based on general principles of food hygiene and on the HACCP method or want to implement and certify a management system for food safety (according to ISO 22000/2005 and HACCP method adopted by the Codex Alimentarius).
National guide book of good practice for food safety - Food safety management. Catering
Publisher Uranus / The National Association of the Flour Milling & Baking Industries of Romania - ANAMOB
ISBN: 978-873- 7765-41-3
Food: Processing plant
GHP (in general)
Food: RTE meals
Construction; layout and equipment

Back to main page