Register of National Guides to Good Hygiene Practice
Food
RO
Ghid de bune practici de igienã în panificaţie
RO
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
2005
The Romanian Employers' League of the Milling, Bakery and Flour Based Products Industry - ROMPAN
www.rompan.ro
ISBN 973-0-04027-3
Food: Processing plant
GHP/GMP
GHP (in general)
Food: bakery products
Construction; layout and equipment
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