12 April 2021 at 10:44
NF V01-015 accredited inspection: a proven tool
audit et inspection mérieux nutrisciences Mérieux NutriSciences The first organization to be accredited for the performance of the...
12 April 2021 at 10:44
audit et inspection mérieux nutrisciences Mérieux NutriSciences The first organization to be accredited for the performance of the...
12 April 2021 at 10:44
A tool in your image This point is very important, the image of your restaurant is the most impactful element. Your tool must therefore adapt to...
12 April 2021 at 10:43
European requirements: Regulation (EC) n ° 178/2002: Basis of the Hygiene Package and the basis of food safety Regulation (EC) n ° 852/2004:...
12 April 2021 at 10:42
What is a Biofilm? It is a collection of microorganisms (bacteria) covered with a gelatinous protection (exopolysaccharides) serving as their...
12 April 2021 at 10:39
Collecting eggs Before leaving the production site, restaurateurs, distributors and traders must clearly identify: the name, address and...
12 April 2021 at 10:38
How to store meat properly? The process begins upon receipt of your products. An essential step in any restaurant establishment. Indeed, now is...
12 April 2021 at 10:37
Know everything about standards The HACCP method in the kitchen Before focusing on the storage of fresh produce, hygiene in restaurants is the...
12 April 2021 at 10:37
Principle 1: analysis of potential dangers les principes de l’HACCP This step is essential for the HACCP process The ai
12 April 2021 at 10:36
The Middle This critical point takes into account all the premises that are part of the catering unit. This means the storage room as well as the...
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