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Amélioration de la production dans la restauration collective : en particulier pour assurer la sécurité alimentaire pour la consommation de salades.

Improving the control of food production in catering establishments with particular reference to the safety of salads.

Auteurs : MARTÍNEZ-TOMÉ M., VERA A. M., MURCIA M. A.

Type d'article : Article

Résumé

Food production in four school kitchens was checked in order to improve food safety by establishing a self-regulated control system based on good manufacturing practices (GMPs) and as an introduction to hazard analysis and critical control points (HACCP). Among aspects of this study: design of several controls for raw materials, cold storage, freezers and available chlorine levels in water.

Détails

  • Titre original : Improving the control of food production in catering establishments with particular reference to the safety of salads.
  • Identifiant de la fiche : 2001-2346
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 11 - n. 6
  • Date d'édition : 12/2000

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