Contents 1. SCOPE AND OBJECTIVE 2. DEFINITIONS 3. PREREQUISITE PROGRAMME 4. COLD CHAINCONTROL 5. TEMPERATURE MANAGEMENT IN THE COLD CHAIN ANNEX SPECIFIC INFORMATION ON TEMPERATURE MONITORING ANDCONTROL IN THE COLD CHAIN - INTRODUCTION
2. AIR TEMPERATURE MONITORING 3. PRODUCT TEMPERATURE MONITORING 4. OPTIONALAPPROACHES TO TEMPERATURE MONITORING: Indirect Temperature Measurement Code of practice for the processing and handling of quick frozen foods.pdf [ΠΗΓΗ:http://www.gcca.org/] |