Haccp jam industy

4583 mots 19 pages
GUIDE OF GOOD HYGIENE PRACTICE
FOR THE JAMS, JELLIES AND MARMALADES INDUSTRY

TFL99.222 C.28

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CONTENTS
INTRODUCTION ...............................................................................................................................

Section 1 Section 2 Section 3

OBJECTIVES AND SCOPE .................................................................................... DEFINITIONS AND ABBREVIATIONS.................................................................... PRIMARY PRODUCTION ........................................................................................ 3.1. Environmental hygiene...................................................................................... 3.2. Hygienic production of food sources ............................................................... 3.3. Processing, handling, storage and transport .................................................... 3.4. Cleaning, maintenance and personal hygiene...................................................

Section 4

DESIGN OF ESTABLISHMENT .............................................................................. 4.1. Establishment ................................................................................................... 4.1.1. General requirements ............................................................................ 4.1.2. Perimeter............................................................................................... 4.1.3. Maintenance.......................................................................................... 4.2. Production areas 4.2.1. General requirements ............................................................................ 4.2.2. Specific requirements............................................................................ 4.2.2.1. Floor and wall surfaces in blending, preparation and filling areas ...................................................................................... 4.2.2.2.

en relation