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Utilisation of temperature controls to insure food safety at the retail level.

Author(s) : COLEMAN G. E.

Summary

It is conservatively estimated that fifty percent of all food consumed in the United States is prepared in commercial retail establishments, such as restaurants, delicatessen, cafeterias, and institutional kitchens creating a trend away from home prepared meals. About three million cases of food borne illness are reported each year in the United States. Health authorities agree that this number of cases is greatly under-reported. On the retail food level, improper cooling of cooked, potentially hazardous foods has been documented as the single most cause of food borne illness. The author reviews US literature and proposals.

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Pages: 1996-6

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Details

  • Original title: Utilisation of temperature controls to insure food safety at the retail level.
  • Record ID : 1997-1504
  • Languages: English
  • Subject: General information
  • Source: New Developments in Refrigeration for Food Safety and Quality.
  • Publication date: 1996/10/02
  • Document available for consultation in the library of the IIR headquarters only.

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