Cook Chill for Foodservice and Manufacturing: Guidelines for Safe Production, Storage and Distribution (Blue Book)
 
作者: Brigitte Cox , Marcel Bauler 
書城編號: 997704

原價: HK$514.00
現售: HK$488.3 節省: HK$25.7

購買此書 10本或以上 9折, 60本或以上 8折

購買後立即進貨, 約需 18-25 天

 
 
出版社: Australian Institute of Food Science and Technology
出版日期: 2008/07
頁數: 224
ISBN: 9780957890725

商品簡介

altAre you involved in, or planning, cook chill food production in your foodservice operation?

Do you manufacture, or are you planning, ready to eat chilled foods for retail sale?

If the answer is yes you cannot afford to be without this publication!

Following on from Guidelines for Food Productions Systems, including Food Safety Program, published by the Australian Cook Chill Council in 2000, this book has been completely revised and updated to reflect new food safety and production information and the growth in the cook chill market for both foodservice and retail sectors.

The content covers: The history of large scale cook chill; What is cook chill; Cook chill flow charts and descriptions; Characteristics of different cook chill systems; Food safety support programs; Preparing a food safety program or HACCP plan.

Useful background information is provided in the substantial Appendices. This includes food microbiology, food safety regulations, pasteurisation/heat treatment, equipment used in production, storage and distribution, packaging materials, quality aspects and a Glossary of terms and Acronyms. There is also an extensive reference list plus suggestions for further reading and useful websites.

The Blue Book was launched at the 41st Annual AIFST Convention on Monday 21st July and is now available for purchase. If you would like to place an order for this publication, please download an order form below.

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