FOOD QUALITY & SAFETY
PRACTICAL GUIDE TO THE USE OF REFERENCE STANDARDS
In order to improve food quality and safety and build consumer confidence, regulations (Hygiene Package, etc.), standards (ISO 9001.2000, ISO 22000) and private reference standards (IFS, BRC) have been implemented. Published in 2008, this practical guide was produced in order to allow manufacturers to integrate these different reference standards by comparing them and relating them to the regulations and the Codex Alimentarius. Designed as a decision-making support tool, this guide is accompanied by concrete examples of progress made.
Frédéric Chevallier (Critt Poitou-Charentes), Patrice Descamps (CTCPA), Jean-Robert Geoffroy (Adria Développement), Armelle Judde (Iterg), Gaelle Lebrun (LNE), Catherine Levesque (Critt Provence-Alpes-Côte d’Azur), Didier Majou (Actia), Roland Treillon.