8th march 2012 official text

(French food security led-direction)

Food preparations intended to be cold stored, must be quickly chilled after their last thermic treatment or, in absence of thermic treatment, after their last preparation stage.

The professional must prove that the fast chilled product core from came +63°C to +10°C in less than 2 hours, or justify by his analysis about the dangers of the values applied if differents from the ones defined in the regulation.

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