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Philippe JOLY: ENTIAA engineer (agricultural engineering) - Teacher at the Lycée d'Enseignement Général et Technologique Agricole - La Pérouse (Périgueux)
INTRODUCTION
Following the series of food crises in recent years, quality control has become increasingly important in the meat-processing industry, from the reception of meat raw materials, through the processing stages, right up to the inspection of finished products. The widespread application of the HACCP method is, without doubt, a tool that has contributed to this mission. This, of course, also involves compliance with strict hygiene rules.
To regain consumer confidence, it has become essential to control food safety. One of the essential tools in this process is traceability, which has become an obligation for regulatory and economic reasons.
This article is a useful addition to a series of articles in the present treaty concerning charcuterie products:—
- Delicatessen products. Basic meat products ;
— - Delicatessen products. Processing methods ;
— - Delicatessen products. Ingredients and additives ;
as well as , [ and on the main technologies used to produce the many charcuterie products on the market.
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Controlling the quality and safety of charcuterie products
Quality control
References
In Techniques de l'Ingénieur Traité Agroalimentaire
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