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1. Food industry issues
1.1 Producing constant products from fluctuating living materials
Food satisfies one of mankind's most basic needs, and as such, there is an emotional relationship between food and consumers. As a result, the issues facing the food industry are highly specific. To reconcile the images of taste and safety demanded by the market, manufacturers have to produce fresh, natural, consistent, reproducible and increasingly sophisticated products from living, fluctuating materials. Added to this challenge are the constraints of seasonality and competition.
On the other hand, consumers are constantly evolving, and are increasingly sensitive to the health and sustainability aspects of food products. In this context, the company's long-term future depends on the constant...
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Food industry issues
Fundamentals of production shop design
Bibliography
Organizations
SARDELICES workshop, EPLEA Les Sardières, Bourg-en-Bresse
Ain Veterinary Services Department
Île-de-France Regional Council
Websites
http://www.sartorius.com (equipment qualification)
Standards
AFNOR :
- Analyse fonctionnelle. Caractéristiques fondamentales - NF X50-100 - 12-96
- Vocabulaire du management de la valeur, de l'analyse de la valeur et de l'analyse fonctionnelle. Partie 1 (ég. x 50-150-1) - NF EN 1325-1 - 11-96
- Analyse de la valeur, analyse fonctionnelle. Expression fonctionnelle du besoin et cahier des charges fonctionnel - NF X50-151 - 12-91
- Analyse de la valeur....
Regulations
Arrêté du 8 juin 2006 relatif à l'agrément des établissements mettant sur le marché des produits d'origine animale ou des denrées contenant des produits d'origine animale (JO du 8 août 2006).
Hygiene package regulations (178/2002, 183/2005, 852 and 853/2005, 854/2004, 882/2004).
French Environment Code – Livre V – Titre II.
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