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HOT CHAIN-COLD CHAIN: TECHNOLOGY AND HYGIENE.

CHAINE CHAUDE-CHAINE FROIDE : TECHNOLOGIE ET HYGIENE.

Author(s) : GAUTHIER R.

Type of article: Periodical article

Summary

THE AUTHOR SURVEYS THE REGULATIONS OF THE FRENCH DECISION OF JUNE 26, 1974, SPECIFYING THE SANITARY CONDITIONS FOR THE PREPARATION, STORAGE, DISTRIBUTION AND SALE OF PRECOOKED FOODS, THAT CAN BE APPLIED IN CATERING EVERY TIME MEALS ARE PREPARED AND PACKED IN A CENTRAL KITCHEN AND TRANSPORTED TO TERMINAL KITCHENS, JOINED TO SATELLITE RESTAURANTS. THE MODALITIES OF APPLICATION OF THIS DECISION ARE WIDELY COMMENTED UPON, SINGLING OUT HOT OR COLD LINKS. THE HOT LINK REQUIRES MAINTAINING PRECOOKED FOODS ABOVE 338 K (65 DEG C). THE COLD LINK OFFERS TWO SOLUTIONS: EITHER LESS THAN 6 DAYS (COOLED SYSTEM) OR SEVERAL MONTHS (FROZEN SYSTEM) AFTER PREPARATION. BOTH SOLUTIONS NECESSARILY REQUIRE A QUICK COOLING OF THE PRECOOKED FOOD IMMEDIATELY AFTER COOKING: WITHIN 2 HRS FROM 353 (80 DEG C) TO A CORE TEMPERATURE OF 283 K (10 DEG C) WITH THE COOLED LINK AND TO A CORE TEMPERATURE OF 255 K (-18 DEG C) WITH THE FROZEN LINK. A DIAGRAM HREE ABOVE-MENTIONED TYPES OF LINK. G.G.

Details

  • Original title: CHAINE CHAUDE-CHAINE FROIDE : TECHNOLOGIE ET HYGIENE.
  • Record ID : 1984-1957
  • Languages: French
  • Source: Restaur., Inf. tech. Serv. vét. - n. 84-87
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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