UNE 167014:2014
Current
Current
The latest, up-to-date edition.
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
Important note : Users cannot be edited or removed once added to your Multi user PDF.| 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. |
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