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Evaluation des pratiques de manutention des légumes prêts-à-l'emploi dans des services de restauration d'hôpitaux à Ontario.

Assessing the handling practices of ready-to-use vegetables in Ontario's health care food service facilities.

Auteurs : WANG S. L., ODUMERU J., HADZIS A.

Type d'article : Article

Résumé

Temperature control and handling practices of packaged ready-to-use vegetables were monitored during two shipping tets to selected hospitals in Ontario. Eight hospitals via five shipping routes in the first test and 14 hospitals via seven routes in the second test were assessed weekly.The large number of abnormalities encountered during the survey are explored, and this study showed a need to establish critical control points for ready-to-use vegetables throughout the delivery chain in an effective Hazard Analysis of Critical Control Points (HACCP) program.

Détails

  • Titre original : Assessing the handling practices of ready-to-use vegetables in Ontario's health care food service facilities.
  • Identifiant de la fiche : 1998-2940
  • Langues : Anglais
  • Source : Dairy Food environ. Sanit. - vol. 17 - n. 6
  • Date d'édition : 06/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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