Guidance note no. 15: Cook-chill systems in the food service sector (revision 1)

Hdl Handle:
http://hdl.handle.net/10147/110415
Title:
Guidance note no. 15: Cook-chill systems in the food service sector (revision 1)
Authors:
Food Safety Authority of Ireland (FSAI)
Issue Date:
2006
URI:
http://hdl.handle.net/10147/110415
Additional Links:
http://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=746
Item Type:
Technical Report
Language:
en
Description:
This Guidance Note shall apply to all food businesses where food is prepared as a cook-chill food, and served to consumers for consumption in either a private, e.g. deli counter, sandwich bar etc. or public, e.g. restaurant, hotel etc. capacity as outlined by current legislation (4-5). Mail order, internet and businesses producing pre-packed cook-chill products for resale by another business come under the scope of Guidance Note 20 (6).
Keywords:
FOOD; FOOD PREPARATION; FOOD PRODUCTION AND QUALITY; FOOD SAFETY; FOOD REGULATIONS
Series/Report no.:
FSAI guidance note; 15
ISBN:
1904465196

Full metadata record

DC FieldValue Language
dc.contributor.authorFood Safety Authority of Ireland (FSAI)en
dc.date.accessioned2010-08-27T11:58:32Z-
dc.date.available2010-08-27T11:58:32Z-
dc.date.issued2006-
dc.identifier.isbn1904465196-
dc.identifier.urihttp://hdl.handle.net/10147/110415-
dc.descriptionThis Guidance Note shall apply to all food businesses where food is prepared as a cook-chill food, and served to consumers for consumption in either a private, e.g. deli counter, sandwich bar etc. or public, e.g. restaurant, hotel etc. capacity as outlined by current legislation (4-5). Mail order, internet and businesses producing pre-packed cook-chill products for resale by another business come under the scope of Guidance Note 20 (6).en
dc.language.isoenen
dc.relation.ispartofseriesFSAI guidance noteen
dc.relation.ispartofseries15en
dc.relation.urlhttp://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=746en
dc.subjectFOODen
dc.subjectFOOD PREPARATIONen
dc.subjectFOOD PRODUCTION AND QUALITYen
dc.subjectFOOD SAFETYen
dc.subjectFOOD REGULATIONSen
dc.titleGuidance note no. 15: Cook-chill systems in the food service sector (revision 1)en
dc.typeTechnical Reporten
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