ShareCATERING USING ELECTRIC POWER.
LA RESTAURATION DANS LES COLLECTIVITES PAR ELECTRICITE.
Author(s) : CAMBON M., DEZAVELLE J. P., FRELIN G.
Type of article: Article
Summary
SURVEY OF FOOD-POISONING MICROORGANISMS AND DESCRIPTION OF THEIR WAY OF ACTING AND PREVENTIVE MEANS: HYGIENE OF STAFF AND ROOMS, TEMPERATURE LEVELS TO BE PROVIDED. SURVEY OF THE REGULATIONS APPLICABLE TO THE PRESERVATION PROCESSES USED IN CATERING: HEATING, COOLING, FREEZING. COMPARISON OF DEFERRED CATERING ACCORDING TO THESE THREE PROCESSES. J.L.
Details
- Original title: LA RESTAURATION DANS LES COLLECTIVITES PAR ELECTRICITE.
- Record ID : 1985-2050
- Languages: French
- Source: Froid Clim. - n. 342
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Regulations; Microbiology; Community catering; Profitability; Chilling; Pathogen; Hygiene; Freezing
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A COOLING RATESURVEY COMPARING RAPID CHILL REFR...
- Author(s) : COOK O. D.
- Date : 1985
- Languages : English
- Source: Dairy Food Sanit. - vol. 5 - n. 6
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HAZARD ANALYSIS OF FOOD SERVICE OPERATIONS.
- Author(s) : BRYAN F. L.
- Date : 1981
- Languages : English
- Source: J. Food Technol. - vol. 35 - n. 2
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CRITICAL CONTROL POINTS OF HOSPITAL FOODSERVICE...
- Author(s) : BRYAN F. L., LYON J. B.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 12
View record
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THE EFFECT OF REFRIGERATION ON THE QUALITY OF S...
- Author(s) : HILL M. A.
- Date : 1987
- Languages : English
- Source: In: Dev. Food Preserv., Elsevier - vol. 4
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NOUVEAUX CONCEPTS POUR LES CUISINES CENTRALES :...
- Author(s) : GURRET J. M.
- Date : 1987
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 42 - n. 650
View record