12 avril 2021 à 10h39min
Collecting eggsBefore leaving the production site, restaurateurs, distributors and traders must clearly identify : the name, address and...
12 avril 2021 à 10h38min
How to store meat properly ?The process begins upon receipt of your products. An essential step in any restaurant establishment. Indeed, now is...
12 avril 2021 à 10h37min
Know everything about standards The HACCP method in the kitchenBefore focusing on the storage of fresh produce, hygiene in restaurants is the...
12 avril 2021 à 10h37min
Principle 1 : analysis of potential dangersThis step is essential for the HACCP processThe aim here is to identify all the dangers...
12 avril 2021 à 10h36min
The MiddleThis critical point takes into account all the premises that are part of the catering unit. This means the storage room as well as...
12 avril 2021 à 10h35min
Food is surrounded by microorganisms that are more or less harmful to humans. It is therefore important to know how to recognize the problematic...
12 avril 2021 à 10h35min
The three types of DLC you need to know :# The primary DLC : On the label, we will find the mention to consume until. The products should not...
12 avril 2021 à 10h34min
What should I do to effectively control cooking oils ?There are three essential points to be put in place to meet the requested standards....
12 avril 2021 à 10h34min
What tools can I use to respond to the demand for French legislation ?The paperThe first records to meet legislative standards were...
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