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FOOD HYGIENE IN LARGE KITCHENS.

HYGIENE ALIMENTAIRE DANS LES GRANDES CUISINES.

Author(s) : POUMEYROL G.

Type of article: Article

Summary

THE AUTHOR SUMMARIZES THE HYGIENE RULES CONCERNING: 1) QUALITY OF RAW MATERIALS (USEFULNESS OF ACCURATE SPECIFICATIONS OF MINIMUM REQUIREMENTS AND REFERENCE TO A MODEL SPECIFICATION) ; 2) HYGIENE OF STAFF DURING HANDLING, IN PREMISES AND OF EQUIPMENT (BODY CLEANLINESS, BACTERIA TRANSPORTED BY PEOPLE, SEPARATION BETWEEN CLEAN AND DIRTY AREAS, RATIONAL MOVEMENT OF PRODUCTS, DISINFECTION OF PREMISES AND OF MATERIALS) ; 3) WORK PLANNING (IN PARTICULAR TEMPERATURES AND PROCEDURES FOR COOKING-COOLING, PROCEDURES FOR ADVANCED PREPARATION OF COOKED MEALS). DEVELOPMENTS OF NEW PRODUCTS (READY-TO-EAT RAW VEGETABLES, VACUUM-COOKED MEALS,< DECONDITIONING-RECONDITIONING > OPERATIONS) ARE ALSO DESCRIBED. J.R.

Details

  • Original title: HYGIENE ALIMENTAIRE DANS LES GRANDES CUISINES.
  • Record ID : 1991-1658
  • Languages: French
  • Publication date: 1990/11
  • Source: Source: Chauff. Vent. Cond.
    vol. 66; n. 11; 21-23; 1 fig.; 1 phot.
  • Document available for consultation in the library of the IIR headquarters only.

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