Guidelines for the catering industry on the Food Hygiene (Amendment) Regulations 1990 and 1991
著者
書誌事項
Guidelines for the catering industry on the Food Hygiene (Amendment) Regulations 1990 and 1991
H.M.S.0, 1992
大学図書館所蔵 件 / 全1件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
内容説明・目次
内容説明
The food hygiene (amendment) regulations 1990 came into force on 1 April 1991. They contribute greatly to food safety, specifying chill and hot temperature controls for certain foods. These guidelines complement the regulations by giving more specific advice for the catering industry on, for example, methods of monitoring temperature in chill storage systems and other areas of particular concern.
目次
Introduction. Part 1: Temperature controls in catering. Part 2: Methods of measuring and monitoring temperature.
「Nielsen BookData」 より