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Temperature control and traceability in the prepared-dish and fish sectors.

Maîtrise des températures et traçabilité pour les filières plats préparés et poissons.

Author(s) : GUISSET N., HAMON M., LEMANCEAU F.

Summary

The paper describes the particular behaviour of fish (either fresh or frozen), and highlights the necessity of particularly severe conditions of temperature control, throughout the cold chain. The behaviour of cooked meals, (fresh or frozen) is also investigated. Detailed steps in the cold chain are shown for fish and meals.

Details

  • Original title: Maîtrise des températures et traçabilité pour les filières plats préparés et poissons.
  • Record ID : 2002-0884
  • Languages: French
  • Source: Les Rencontres du Savoir-Faire. Que mangera-t-on demain ? Que produira-t-on ? Synthèse des actes + annexes + revue de presse.
  • Publication date: 2000/10/11
  • Document available for consultation in the library of the IIR headquarters only.

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