Agriculture Bio, responsabilité sociétale et production éthique, HACCP e...
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From farm to the fork it is essential to know the origin of the products before their processing and adopt good practices that we call prerequisite programs (PRP)an also set up the HACCP method and finally a management system of health quality.Be careful because pesticides and allergens are now part of menus and restaurant cards, so check the MRL of fruits and vegetables