ShareCRITICAL CONTROL POINTS OF HOSPITAL FOODSERVICE OPERATIONS.
Author(s) : BRYAN F. L., LYON J. B.
Type of article: Article
Summary
MEASURING TEMPERATURES OF FOODS DURING THAWING, COOKING, HOT-HOLDING, CHILLING, TRANSPORTING FOODS TO HOSPITAL UNITS, REHEATING, AND DELIVERY TO PATIENTS AND OBSERVING FOOD-HAND-LING ACTIVITIES FOR SOURCES AND MODES OF CONTAMINATION. NO HAZARDS WERE OBSERVED DURING THAWING. COOLING OF FOODS OF SIMILAR KIND, SIZE, AND WEIGHT WAS MUCH MORE RAPID IN A RAPID-CHILL REFRIGERATOR THAN IN WALK-IN REFRIGERATORS.
Details
- Original title: CRITICAL CONTROL POINTS OF HOSPITAL FOODSERVICE OPERATIONS.
- Record ID : 1985-2052
- Languages: English
- Source: Journal of Food Protection - vol. 47 - n. 12
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Thawing; Reheating; Measurement; Temperature; Community catering; Chilling; Hygiene; Hospital
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HAZARD ANALYSIS OF FOOD SERVICE OPERATIONS.
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- Date : 1981
- Languages : English
- Source: J. Food Technol. - vol. 35 - n. 2
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- Author(s) : ROSSET R., FRELIN G.
- Date : 1982
- Languages : French
- Source: Rev. gén. Therm. - vol. 21 - n. 250
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- Author(s) : SNYDER P. O., MATTHEWS M. E.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 11
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- Date : 1983
- Languages : English
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- Date : 1984
- Languages : French
- Source: Froid Clim. - n. 342
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