Hospitality. Food safety requirements and procedures for central kitchens of production and distribution in cook and chill line.

Available format(s)

Hardcopy , PDF

Language(s)

Spanish, Castilian

Published date

02-04-2014

Publisher

Asociacion Espanola de Normalizacion

Committee	CTN 167
DocumentType	Standard
Pages	34
PublisherName	Asociacion Espanola de Normalizacion
Status	Current

UNE 167011:2006	Restaurant services. Vocabulary.
UNE 167012:2010	Hospitality services. Catering services. Requirements for the implementation of a self control system based on HACCP principles.
UNE-EN 14182:2003	Packaging - Terminology - Basic terms and definitions.
UNE-EN 1186-1:2002	Materials and articles in contact with foodstuffs. Plastics. Part 1: Guide to the selection of conditions and test methods for overall migration.