Hdl Handle:
http://hdl.handle.net/10147/559039
Title:
Sous vide and food safety
Authors:
Food Safety Authority of Ireland (FSAI)
Publisher:
Food Safety Authority of Ireland (FSAI)
Issue Date:
Jul-2014
URI:
http://hdl.handle.net/10147/559039
Additional Links:
https://www.fsai.ie/publications_sous_vide/
Item Type:
Other
Language:
en
Description:
This factsheet is intended as a guide for restaurants and catering establishments to highlight the food safety risks associated with sous vide cooking and to provide best practice recommendations for managing these risks.
Keywords:
FOOD SAFETY; CATERING
Local subject classification:
SOUS VIDE; HACCP
Series/Report no.:
Factsheet Series; Catering

Full metadata record

DC FieldValue Language
dc.contributor.authorFood Safety Authority of Ireland (FSAI)en
dc.date.accessioned2015-07-06T14:09:20Zen
dc.date.available2015-07-06T14:09:20Zen
dc.date.issued2014-07en
dc.identifier.urihttp://hdl.handle.net/10147/559039en
dc.descriptionThis factsheet is intended as a guide for restaurants and catering establishments to highlight the food safety risks associated with sous vide cooking and to provide best practice recommendations for managing these risks.en
dc.language.isoenen
dc.publisherFood Safety Authority of Ireland (FSAI)en
dc.relation.ispartofseriesFactsheet Seriesen
dc.relation.ispartofseriesCateringen
dc.relation.urlhttps://www.fsai.ie/publications_sous_vide/en
dc.subjectFOOD SAFETYen
dc.subjectCATERINGen
dc.subject.otherSOUS VIDEen
dc.subject.otherHACCPen
dc.titleSous vide and food safetyen
dc.typeOtheren
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