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GBPH in restaurants

GBPH in restaurants
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GBPH in restaurants
Reference : CMAX10
THE MOTIVATIONS UNDERLYING THE DEVELOPMENT OF THE GUIDE FOR GOOD HYGIENE PRACTICES IN RESTAURANTS

Directive 93/43/EEC regarding the hygiene of food products is the one that regulates this aspect in the European Community.
Article 3 of it stipulates that all companies in the food sector must identify within their activities,
critical points in food safety and ensure that appropriate food safety measures are established, implemented, respected and updated, following the principles used in the context of HACCP (Hazard Analysis Critical Control Point) system development.
Furthermore,
they are called upon to comply with the hygiene prescriptions in the appendices of this circular.
It is stipulated the mandatory development of Good Hygiene Practices Guides aimed at complying with the provisions provided in art. 3.
The above-mentioned guidelines are aimed at helping companies comply with hygiene measures,
to their application in the manufacture and sale of the products of their work.
2025-12-31 12.0012,00 €
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