Share

Microbiological-hygienic hazards in production of precooked frozen food.

Mikrobiologisch-hygienische Risiken bei der Kühlhostproduktion in Cook-Chill-Küchen.

Author(s) : KLEINER U.

Type of article: Article

Summary

The author explains the source of the hazards and the importance of self-inspection in this process, which is especially suited to catering. He also discusses technical requirements and time-temperature relationships.

Details

  • Original title: Mikrobiologisch-hygienische Risiken bei der Kühlhostproduktion in Cook-Chill-Küchen.
  • Record ID : 1998-2381
  • Languages: German
  • Source: Fleischwirtschaft - vol. 77 - n. 9
  • Publication date: 1997/09
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing