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Normas DIN – AENOR
DIN 10508:2019-03

DIN 10508:2019-03

Food hygiene - Temperature requirements for foodstuffs

Hygiène alimentaire - Exigences relatives à la température des denrées

Lebensmittelhygiene - Temperaturen für Lebensmittel

Fecha:
2019-03 /Active
Relación con otras normas DIN:

Reemplaza a: DIN 10508:2018-05

Reemplaza a: DIN 10508:2012-03

Resumen:
This document includes information on prescriptions and recommendations for temperatures of frozen, quick frozen, refrigerated and hot foodstuffs as well as icecream. Furthermore it includes recommendations concerning temperatures and time parameters for different production processes in mass catering, such as "Cook & Serve", "Cook & Hold", "Cook & Chill" and "Cook & Freeze" and advices for the temperature measurement.
Keywords:
Air temperatures, Ambient temperature, Cold storage, Coldness, Cooling, Definitions, Display cabinets, Employees, Food control, Food hygiene, Food products, Food treatment, Foodstuff, Freezers, Frozen foods, Frozen goods, Heat, Hygiene, Ice, Ice cream, Maximum temperatures, Microbiological, Perishableness, Refrigerated cabinets, Refrigerated display cabinets, Refrigeration, Refrigerators, Specification (approval), Storage, Temperature, Temperature measurement, Testing, Thermal display cabinets
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