Control of the cold chain for refrigerated meat products. A technical manual.

Themes: Cold chain, interfaces ; Meat and meat products ; <a href="/en/search/Refrigeration%20and%20perishable%20products:%20regulations%20and%20standards">Refrigeration and perishable products: regulations and standards
Keywords: Standardization ; Regulations ; France ; Cold chain ; Chilled food ; Measurement ; Maintenance ; Meat ; Transport ; Display cabinet ; Temperature ; Community catering ; Chilling ; Recommendation ; Meat product ; Guide ; Europe ; Cold storage

Maîtrise de la chaîne du froid des produits carnés réfrigérés. Guide technique.

Type of monograph: Book, Guide/Handbook

Summary

This technical manual comprises: the most common recommendations for good control of the cold chain for meat products; air- and foodstuff-temperature measurement and recording and regulation of temperature and humidity: how and with what tools; non-compliance with temperature control and procedures to be implemented; advice for users on selection and maintenance of equipment; a focus on interfaces between operators. This guide particularly targets providers of services in the cold chain where meat products are involved: it aims at enabling these persons to set up reliable procedures and to achieve temperature control.

Details

Original title: Maîtrise de la chaîne du froid des produits carnés réfrigérés. Guide technique.
Record ID : 2000-1644
Languages: French
Subject: Regulation
Publication: Publi-Trans - France/France
Publication date: 1999
Collection:
ISBN: 2853625079
Source: Source: 112 p. (17 x 24); fig.; tabl.; index; append.; FRF 195.00.
Document available for consultation in the library of the IIR headquarters only.

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