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 eggsBefore 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 kitchenBefore focusing on the storage of fresh produce, hygiene in restaurants is the...
12 April 2021 at 10:37
Principle 1: analysis of potential dangersles principes de l’HACCPThis step is essential for the HACCP processThe aim...
12 April 2021 at 10:36
The MiddleThe Middle refers to the management of all physical areas within a catering unit, such as the storage room, kitchen, dining room, and...
12 April 2021 at 10:35
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 April 2021 at 10:35
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 be...
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