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MICROBIOLOGICALLY CONTROLLED ROOMS IN CATERING:THE CLEAN KITCHEN.

SALLES MICROBIOLOGIQUEMENT MAITRISEES EN CUISINES CENTRALES : LA CUISINE PROPRE.

Author(s) : DUCOMMUN A.

Type of article: Article

Summary

CURRENT INTEREST IN < MICROBIOLOGICALLY CONTROLLED > CLEAN ROOMS IN CATERING IS PRESENTED. THE QUALITY OF VACUUM-PREPARED FOOD DEPENDS ON QUALITY CONTROL DURING PRODUCTION. THE DIVISION OF MULTIPORTIONS INTO SINGLE PORTIONS CAN ONLY BE DONE UNDER REFRIGERATION AND WITHOUT PACKAGING ; HENCE, THERE IS AN INCREASED RISK OF CONTAMINATIONAND IT IS NECESSARY TO DO THIS IN A CONTROLLED ENVIRONMENT. THIS TECHNIQUE RECONCILES THE PROFITABILITY OF CATERING WITH CONFORMITY TO STRICTER REGULATIONS. J.L.

Details

  • Original title: SALLES MICROBIOLOGIQUEMENT MAITRISEES EN CUISINES CENTRALES : LA CUISINE PROPRE.
  • Record ID : 1990-2466
  • Languages: French
  • Source: La revue pratique du froid et du conditionnement d'air - vol. 44 - n. 696
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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