NF V01-016

Food traceability and safety - Management and hygiene - Verification of hygiene level in direct delivery of meat, meat preparations, minced meat and/or meat product

Le présent document s'applique aux activités de remise directe comprenant la découpe de viandes et/ou la production de viandes hachées, des préparations de viandes et/ou des produits à base de viande. Dans ce cadre, le présent document s'applique notamment aux activités de boucherie, de charcuterie qui peuvent comprendre une activité complémentaire de traiteur, réalisées par des artisans, des exploitants agricoles ou par des laboratoires et/ou rayons de grandes et moyennes surfaces.

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The identification of these types of clauses is based on the document “ISO / IEC Directives, Part 2 - Principles and rules of structure and drafting of ISO documents ”as well as on a constantly enriched list of verbal forms.

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