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H.A.C.C.P. :
Hazard Analyse Critical Control Point. This is an analysis of the sensitive
points in the production, transformation and distributions of a foodstuff
where it is essential to put into place an action to control risks and
in particular microbiological risks.
Indication Géographique
Protégée (I.P.G.)
(Protected Geographic Indication)
The IGP is defined as “the name of a specific place or region and,
in exceptional cases, of a country, which is used to indicate an agricultural
product of a foodstuff originating from the region, place or country,
and for which a particular quality, reputation or another characteristic
may be attributed to this geographic origin and whose production, and/or
transformation and/or preparation take place in the limited geographic
area.” The IGP guarantees the distinctive quality of the product
and that its production or its transformation – but not necessarily
both – take place in the said area.
Institut National des Appellations
d’Origine
(National Institute for Appellations d’Origine)
The INAO is an administrative public body, created in 1935, which administers
the granting of Appellations d’Origine Contrôlée. It
is responsible for controlling the conditions of production and it advises
on the provisions concerning the labelling and the presentation of the
AOCs. It contributes to the promotion and defence of the AOC. It is made
up of a standing committee and of three national committees for each family
of products: the national committee for wines and liquors, the national
committee for dairy products (CNPL), the national committee for other
agrofoods. In 2001, a fourth committee was created to manage the IGPs.
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