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Hygiene in catering: equipment and good practices.

Hygiène dans la restauration : équipements et bonnes pratiques.

Author(s) : AFNOR

Type of monograph: Standard/Recommendation

Summary

In order to address the expectations of consumers who are increasingly aware of food safety issues, professional caterers have analyzed means of identifying and evaluating specific risks. This anthology comprises all standards that apply to these issues and also contains a comprehensive file on the "NF" Food Hygiene Label. Extract from the table of contents: good practices in food hygiene; hygiene in premises; storage and transport equipment; equipment; additional standards.

Details

  • Original title: Hygiène dans la restauration : équipements et bonnes pratiques.
  • Record ID : 2000-3268
  • Languages: French
  • Subject: Regulation
  • Publication: AFNOR - France/France
  • Publication date: 2000
  • Collection:
  • ISBN: 2120518114
  • Source: Source: 510 p. (16 x 24); fig.; tabl.; index; append.; FRF 800.
  • Document available for consultation in the library of the IIR headquarters only.

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