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Refrigerating equipment used in catering and the NF (French Standard) label on food hygiene.

Les matériels frigorifiques utilisés en restauration collective et la marque NF hygiène alimentaire.

Author(s) : MORELLI E., POUMEYROL G.

Type of article: Article

Summary

The authors discuss the objectives of the current regulations in France, which tend to guarantee the hygienic quality of equipment (of all categories and refrigerated in particular) used in the preparation of food for catering. These texts concern: 1) the ability to clean and disinfect (decrees, notes and standards); 2) refrigerating performance (ministerial orders, standards, specifications of the French Association of Refrigeration) concerning chilling and freezing rooms, storage equipment, display shelves and display cabinets. Furthermore, the "food hygiene" label certifies conformity to the criteria defined by standards and applies to industrial equipment. The following is indicated: materials affected by the label, its attribution modalities (GAMAC) and the control. J.R.

Details

  • Original title: Les matériels frigorifiques utilisés en restauration collective et la marque NF hygiène alimentaire.
  • Record ID : 1994-2636
  • Languages: French
  • Subject: Regulation
  • Source: Rev. gén. Froid - vol. 83 - n. 934
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.

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