Guías y normativa
Guías y normativa
Todos los artículos 47 artículos
Proof of origin: what makes a claim verifiable or not
Saying “origin France” and proving it are two different things. What turns a declaration into proof — signature, timestamp, a path that can be reconstructed — and the origin claims that do not survive the question “show me”.
Transparency score: how it is calculated, and why it differs from a label
Profile completeness, signed batches, valid certifications, recency of activity: the four components of the transparency score, their weighting, and what it really measures — disclosure, not product quality.
Proving your cold chain: what to measure, and how
Regulatory thresholds by product family, where to place sensors, how to alert before a break rather than record it afterwards — what an inspector looks at first, and the mistakes that invalidate a record.
Putting a traceability QR code on your product: the step-by-step guide
GTIN, GS1 Digital Link, minimum printable size, product page content, common mistakes: how to apply a traceability QR code that really works, from the first trial to the last carton.
Choosing food traceability software: the criteria that matter
Spreadsheet, ERP, dedicated solution: what really separates traceability tools, the questions to ask before signing, and the signs that a tool will not hold up on the day of an inspection or a recall.
Upstream and downstream traceability: the difference explained simply
Upstream, downstream, internal: the three notions most often confused by an operator discovering the regulation, with concrete examples for each and what “one-up, one-down” really means.
How a label is audited: the certification process explained
Document audit, on-site audit, sampling, minor and major non-conformities: what actually happens between the certification application and the logo on the package, from the producer’s side.
Diversifying your outlets: selling both through short supply chains and to a retailer
Direct selling and the large-retail market follow different logics, not incompatible ones. How to split your production, what changes between the two, and the pitfalls of poorly calibrated diversification.
Organic, HVE, Label Rouge: French certifications explained and compared
Three different logics behind three common logos — the absence of synthetic inputs, overall environmental performance, superior quality. What each one really guarantees, and what none of the three covers.
Stacking labels: the real cost and return on investment for a producer
Each additional certification has a direct cost and an ongoing management cost, not just an image benefit. How to assess whether a new label brings in more than it costs, before committing.
Seals and cryptographic time-stamping explained for non-specialists
Fingerprint, signature, anchoring: three technical words describing a simple idea — proving that a document existed in this precise form on a given date, without depending on the trust placed in whoever presents it.
A food-safety inspection on the farm: what to expect on the day
An inspector from the DDPP, the French departmental food-safety inspectorate, turns up without an appointment. What they check first, in what order, what they are entitled to ask for, and how a visit actually unfolds — beyond the food-safety management plan itself.