HYGIENE IN KITCHENS AND IN THE PROCESSING OF PRECOOKED FROZEN FOODS.

HYGIENE DANS LES CUISINES ET DANS LA FABRICATION DES PLATS CUISINES SURGELES.

Type of article: Article

Summary

THE GENERAL SANITARY RULES TO BE MET ARE SURVEYED (ROOMS, EQUIPMENT, STAFF) AND THE FRENCH REGULATIONS FOR PRECOOKED FROZEN FOODS IN INSTITUTIONAL CATERING (PREPARATION, STORAGE, USE) ARE REPORTED (1). ATTENTION IS ESPECIALLY DRAWN TO THE JUDICIOUS SELECTION OF STORAGE EQUIPMENT AND THE THAWING PROCESSES OF FROZEN AND DEEP-FROZEN FOODS IN GENERAL AND OF WARMING PROCESSES FOR PRECOOKED FROZEN FOODS. G.G. (1) SEE Bull. IIR, ABSTR. N 75-0557 AND 75-1269).

Details

Original title: HYGIENE DANS LES CUISINES ET DANS LA FABRICATION DES PLATS CUISINES SURGELES.
Record ID : 1981-1276
Languages: French
Source: Arch. Mal. prof. - vol. 40 - n. 8-9
Publication date: 1979/08
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Precooked food
Keywords: Regulations; France; Quick-frozen food; Precooked food; Hygiene; Freezing