Ghid național de bune practici pentru siguranța alimentelor- Managementul siguranței alimentelor. Produse de patiserie și cofetărie
The guide was conducted 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 - trade – consumer, and to allow for any pastry and confectionery practitioner to specifically adjust their way of working. The guide is intended for producing companies in the industry 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). It contains essential elements for operators in these industries which must have the best hygiene, production and distribution practices and ensure the reduction and even cancellation of biological, physical and/or chemical contamination that could affect the product safety, the health and 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 production activities specific to pastry and confectionery industries, effective in protecting the life and health of consumers.
National guide book of good practice for food safety - Food safety management. Pastry and confectionery
Publisher Uranus / The National Association of the Flour Milling & Baking Industries of Romania - ANAMOB
ISBN 973-7765-25-7
Food: Processing plant
GHP (in general)
Food: confectionary/chocolate
Construction; layout and equipment

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