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2. Cold chain
2.1 Definitions
The reader is invited to refer to [Doc. F 3 230], for the exact references of the main French, European and international regulations in the field of the cold chain
Regulations (the "distribution" decree of May 9, 1995) stipulate that "raw materials, ingredients and intermediate products, and finished products up to their presentation to the consumer, must be kept at temperatures which limit their deterioration and, more particularly, the development of pathogenic micro-organisms or the formation of toxins at levels likely to entail a risk for the consumer".
As already mentioned, the cold chain concerns two main categories of perishable products: chilled...
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Cold chain
Overview of perishable foodstuffs
Bibliography
Text references
Thesis
- - http://www.sudoc.abes.fr
- FILALI (A.) - Détection d'une rupture de la chaîne du froid lors de la conservation d'aliments crus réfrigérés ou congelés. - Université Louis Pasteur (Strasbourg) (2004).
Regulations. Standardization
Recent French, European and international regulations governing the cold chain
Council Directive 89/108/EEC of December 21, 1988 on the approximation of the laws of the Member States relating to quick-frozen foodstuffs for human consumption. OJEC of February 11, 1989, p. L40/34-L40/37.
Agreement on the international carriage of perishable foodstuffs and on the special equipment...
Organizations
Ministries
French Ministry of Agriculture and Fisheries. Direction générale de l'Alimentation (DGAl). Sous-direction de l'Hygiène alimentaire. http://www.ac-aix-marseille.fr/restauration/haccp/nds10898.htm
French Ministry of the Economy, Finance and Industry. Direction générale de...
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