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PLANNING AND EQUIPPING A PACKAGING DEPARTMENT FOR PREPACKED MEAT AND SAUSAGE PRODUCTS.

[In German. / En allemand.]

Author(s) : ARNOLD B.

Type of article: Article

Summary

A PLAN FOR INTRODUCING PACKAGING LINES INTO MATERIAL FLOW, BEARING IN MIND THE PROBLEMS OF MAXIMUM STORAGE TEMPERATURE AND MINIMUM KEEPING TIMES, WAS WORKED OUT AS FOLLOWS: 1. DECIDING ON PACKAGING CONCEPT. 2. DECIDING ON MACHINERY, FILMS AND OTHER AIDS. 3. FITTING INTO THE FLOW OF WORK. 4. DECIDING ON THE HYGIENE MEASURES TO BE TAKEN. THE AUTHOR ALSO POINTS OUT THE GREAT IMPORTANCE OF CORRECT STORAGE BY THE TRADE IF PREPACKED MEAT AND SAUSAGE PRODUCTS ARE TO BE SUCCESSFUL IN THE FUTURE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0598
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 9
  • Publication date: 1983/09
  • Document available for consultation in the library of the IIR headquarters only.

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