| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393869 | Food Control | 2012 | 6 Pages |
Abstract
⺠Study of foodstuffs temperatures in refrigerated display cabinets. ⺠7 °C considered as the maximum acceptable temperature as regards to food safety. ⺠70% of the 99 time-temperature collected profiles are unsatisfactory. ⺠Definition of the main factors responsible for excess temperatures. ⺠Poor equipment design and poor professional practices are responsible in equal part.
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Food Science
Authors
Elisabeth Morelli, Véronique Noel, Philippe Rosset, Gérard Poumeyrol,