Hello everyone,
While doing some researchs, i found interresting information about food establishments classification for many gouvernments (classification of establishments depending of their food handling, complains, risk etc...).
But i coulnd't find anything about France. How are they working ?
I mean, they must have some kind of classification depending of handling of hazardous food, vulnerable audience or else in order to adapt their frequency of inspections.
Someone here has more information relative to France's state ?
Thank you !