HYGIENE AND CORRECT REFRIGERATION FOR < READY-TO-SERVE > VEGETABLES.

HYGIENE ET VRAI BON FROID POUR LA 4E GAMME.

Type of article: Article

Summary

THE AUTHOR REVIEWS THE CONDITIONS FOR SUCCESSFUL < READY-TO-SERVE > PRODUCTS (FRESH VEGETABLES WHICH ARE DRESSED, SLICED AND PACKAGED IN PLASTIC BAGS). AFTER MAKING A DISTINCTION BETWEEN THESE PRODUCTS AND OTHER TYPES OF FOOD (FRESH, CANNED, QUICK FROZEN AND FROZEN) AND AFTER UNDERLINING THEIR QUALITIES (ILLUSTRATED BY THE WORDS HEALTH-FLAVOUR-SERVICE-SAFETY), HE INSISTS THAT FINAL QUALITY IS ESSENTIALLY DETERMINED BY REFRIGERATION PROCESSES, WHICH MEANS INVESTMENT IN EQUIPMENT (COST) AND INTELLIGENT USE OF THIS EQUIPMENT (STRICT SUPERVISION). J.R.

Details

Original title: HYGIENE ET VRAI BON FROID POUR LA 4E GAMME.
Record ID : 1990-0161
Languages: French
Source: Rev. gén. Froid - vol. 79 - n. 3
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (9)
See the source

Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Prepared food; France; Chilling; Salad; Vegetable; Hygiene