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THE COLD CHAIN IN DEFERRED CATERING.

LES LIAISONS FROIDES EN RESTAURATION DIFFEREE.

Author(s) : ROUDIERE

Type of article: Article

Summary

THE AUTHOR REPORTS THE WAY OF ESTABLISHING A DEFERRED CATERING SYSTEM FOR THE DISTRIBUTION TO NUMEROUS SCATTERED POINTS. THIS SYSTEM INCLUDES FIVE MAIN STAGES: PACKAGING OF FOOD PREPARED IN A CENTRAL KITCHEN, COOLING FROM 338 TO 283 K (65 TO 10 DEG C), WITHIN 2 HRS MAXIMUM, ACCORDING TO FRENCH REGULATIONS, STORAGE, DISTRIBUTION, WARMING FOR CONSUMPTION IN FORCED CONVECTION OVENS. THE AUTHOR STRESSES THE REQUIREMENT OF PROVIDING STAND-BY PROCESSES IN CASE OF ELECTRICAL FAILURE AND TO TAKE ANY USEFUL PRECAUTION AS FOR HYGIENE THROUGH THE WHOLE PROCESSUS, THE INTEREST OF WHICH IS SHOWN BY REPORTED CASES. HOWEVER, FINANCIALLY, EXPERIENCE IS TOO RECENT FOR MAKING A VALID ESTIMATION. G.G.

Details

  • Original title: LES LIAISONS FROIDES EN RESTAURATION DIFFEREE.
  • Record ID : 1984-1101
  • Languages: French
  • Source: Bull. Restaur. Commis. Air - n. 6
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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