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Concept information

caractéristique > qualité > sécurité sanitaire des aliments

PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Created: 2019-04-03T17:23:29.941+02:00

Last modified: 2021-06-07T18:09:59

skos:notation: 33995

sécurité sanitaire des aliments  

DEFINITION

  • Protecting the food supply from microbial, chemical (i.e. rancidity, browning) and physical (i.e. drying out, infestation) hazards or contamination that may occur during all stages of food production and handling-growing, harvesting, processing, transporting, preparing, distributing and storing. (en)

BROADER CONCEPT

ENTRY TERMS

  • Created: 1994-01-20T00:00:00Z

    Last modified: 2021-06-07T18:10:07

    skos:notation: 33995

    innocuité des produits alimentaires (fr)
  • Created: 1997-08-08T00:00:00Z

    Last modified: 2021-06-07T18:10:15

    skos:notation: 36337

    salubrité alimentaire (fr)

SCOPE NOTE

  • Concerne la qualité hygiénique des aliments; pour la disponibilité de la nourriture de base utiliser <10967> (fr)

INCLUDED IN

IS PROPERTY OF

IN OTHER LANGUAGES

URI

http://aims.fao.org/aos/agrovoc/c_33995

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