Ghid de bune practici de igienă în patiserie şi cofetărie
The purpose of the guide is to offer the processors the necessary information regarding the compliance with the food hygiene requirements on the entire production flow, transport and marketing. The guide is structured in 9 chapters that include requirements regarding: - General hygiene requirements for food products - Land and location of the production units, general interior design - Drinking water supply - Operations 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 the purchased products
Guide of good hygiene practices for pastry and confectionary products
The Romanian Employers' League of the Milling, Bakery and Flour Based Products Industry - ROMPAN
ISBN 973-0-04276-4
Food: Processing plant
GHP (in general)
Food: confectionary/chocolate
Construction; layout and equipment

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