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MINIMALLY PROCESSED FOOD: GUIDELINES FOR CATERING.

LA 5E GAMME : GUIDE DE BONNE CONDUITE EN COLLECTIVITE.

Author(s) : ROLLAND S.

Type of article: Article

Summary

AFTER RECALLING THE DEFINITION OF PRODUCTS CALLED THE < MINIMALLY PROCESSEDFOOD > (RAW PRODUCTS WITH SAUCES TO BE CHILLED, COOKED OR PRECOOKED VACUUM-PACKED PRODUCTS), THE AUTHOR CONSIDERS MORE PARTICULARLY PREPARED FOOD (COOKED OR PRECOOKED FOOD, MEAT PRODUCTS, PRODUCTS WITH ADDED SAUCES AND GARNISHES) AND INCLUDING VACUUM PACKED PRODUCTS USED IN CATERING. HE RECALLS THE 2 PREPARATION MODES CURRENTLY USED (WITH COOKING BEFORE OR AFTER VACUUM CONDITIONING) AND MENTIONS THE REQUIREMENTS OF THE DEPARTMENTAL ORDER OF JUNE 26, 1974, WHICH, IN FRANCE, REGULATES THE FOOD PROCESSING FACTORIES (HYGIENE STANDARDS, RESPECT FOR THE COLD CHAIN, UTILIZATION REGULATIONS). HE EXPLAINS THE RISKS WHICH MAY OCCUR DURING PREPARATION AND MENTIONS EASING OF THE REQUIREMENTS OF THE 1974 DECREE, FOLLOWING ADVANCES WHICH HAVE COME ABOUT SINCE THAT DATE (NOTABLY THE FINAL DATE FOR EATING). J.R.

Details

  • Original title: LA 5E GAMME : GUIDE DE BONNE CONDUITE EN COLLECTIVITE.
  • Record ID : 1989-2559
  • Languages: French
  • Subject: Regulation
  • Source: La revue pratique du froid et du conditionnement d'air - vol. 44 - n. 678
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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