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Utilisation des spécifications concernant la durée et la température lors du transfert et de l'entreposage de produits alimentaires vendus au détail.

Use of time and temperature specifications for holding and storing food in retail food operations.

Auteurs : SNYDER O. P.

Type d'article : Article

Résumé

The purpose of this paper is to provide a research data base for developing specific time-temperature standards for safe holding and/or storing potentially hazardous food in retail food facilities and chilled-food operations in the actual temperature range for pathogenic bacterial growth in food, between 0 to 54.4 deg C. Data regarding the rate of growth of various pathogenic bacteria and aerobic bacteria in food were compiled from research studies. The data were used to predict the growth rate of the bacteria in food as a function of temperature and to compare this to 1993 FDA Food Code Recommendations for holding and storing potentially hazardous foods.

Détails

  • Titre original : Use of time and temperature specifications for holding and storing food in retail food operations.
  • Identifiant de la fiche : 1999-2289
  • Langues : Anglais
  • Source : Dairy Food environ. Sanit. - vol. 16 - n. 6
  • Date d'édition : 06/1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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