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MICROBIOLOGICAL QUALITY OF FOODSERVICE MENU ITEMS PRODUCED AND STORED BY COOK/CHILL, COOK/FREEZE, COOK/HOT-HOLD AND HEAT/SERVE METHODS.

Author(s) : SNYDER P. O., MATTHEWS M. E.

Type of article: Article

Summary

THE ARTICLE REPORTS ON STUDIES BY VARIOUS RESEARCHERS INTO THE MICROBIOLOGICAL QUALITY OF MENU ITEMS PREPARED BY COOK/CHILL, COOK/FREEZE, COOK/HEAT AND HEAT/SERVE METHODS EMPLOYED IN FOOD CATERING SYSTEMS. TWO STUDIES WHICH WERE CARRIED OUT IN A FOOD SERVING ESTABLISHMENT SHOWED THAT THE BACTERIAL COUNTS WERE BELOW OFFICIALLY RECOMMENDED LEVELS IN HEATED AND SERVED DISHES PREPARED FROM FROZEN VEGETABLES, PRECOOKED ENTREES AND UNCOOKED MEAT.

Details

  • Original title: MICROBIOLOGICAL QUALITY OF FOODSERVICE MENU ITEMS PRODUCED AND STORED BY COOK/CHILL, COOK/FREEZE, COOK/HOT-HOLD AND HEAT/SERVE METHODS.
  • Record ID : 1985-1626
  • Languages: English
  • Source: Journal of Food Protection - vol. 47 - n. 11
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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