Ce modele d inspection couvre la fabrication de charcuterie halal du debut a la fin. Il inclut la verification de la proprete des equipements bac, cutter, roulante inox, barattes et chambre d etuvage, le conditionnement, ainsi que le controle des ingredients et epices par le service qualite halal. Des sections sur les matieres premieres poulet, boeuf, dinde, la certification et la tracabilite, la separation halal et non halal et les details d abattage aident a assurer conformite et hygiene.
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