DIN 10536:2023-03
Food hygiene - Cook & Chill method - Hygiene requirements
| Fecha edición: |
2023-03-01
En Vigor
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|---|---|
| Idiomas disponibles: | Alemán |
| Resumen: | This standard specifies hygienic and technical requirements for cook and chill in masscatering. It specifies requirements for planning and equipping the operating facility, for hygienic production as well as for the operating procedure of the production of food by means of the cook & chill process up to the serving to the consumer. |
| Keywords: | Catering|Catering equipment|Cold storage|Cooking|Decoction process|Definitions|Design|Equipment|Food control|Food hygiene|Food manufacturing processes|Food packages|Food products|Foodstuff|Hygiene|Locations|Occupational safety|Operating rooms|Outside the home|Pest control|Planning|Plant operation|Production|Sanitary appliances|Specification (approval)|Stocks|Storage|Transport|Waste disposal |
| ICS: | 67.020 - Procesos en la industria alimentaria |
| CTN: | |
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Reemplazo Normas |
Reemplaza a DIN 10536:2016-03 Reemplaza a DIN 10536:2022-08 |
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