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2. Quality control
At each stage of the ice cream production process, various checks are required to ensure compliance with hygiene and cleaning regulations, and to guarantee the sanitary quality of the product and consumer safety.
2.1 Raw material controls
For each receipt of raw materials, it is necessary to carry out :
• a visual check to ensure compliance with procedures for transporting foodstuffs, particularly as regards the cleanliness of delivery trucks.
These checks will make it possible to verify the integrity of packaging and the consistency between quantities ordered and quantities delivered, and to check the labeling of goods (presence of a BBD or UBD, batch number, product designation, storage temperature, etc.)....
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Quality control
Controlling risks by applying the HACCP method
- (1) - - Règlement CE n° 178/2002 du Parlement européen et du Conseil du 28 janvier 2002 établissant les principes généraux et les prescriptions générales de la législation alimentaire, instituant l'Autorité européenne de sécurité des aliments et fixant des procédures relatives à la sécurité des denrées alimentaires (JOUE n˚ L 031 du 01/02/02, pp. 0001-0024).
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