{"product_id":"technical-hygiene-guidelines-meal-preparation-establishments","title":"Technical \u0026 Hygiene Guidelines - Meal Preparation Establishments","description":"\u003cp\u003e\u003cem\u003eWhere a municipal rule and an international code disagree, this guideline takes the stricter of the two.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eLocal rules and international codes rarely give the same figure for a chill-down time or a holding temperature, and a kitchen cannot work to both at once. This reference guideline resolves that in one direction, applying Codex CXC 1-1969 and CXC 39-1993 with ISO 22000 and ISO\/TS 22002-2 to restaurants, catering operations and meal preparation establishments, and supplying an international parameter wherever a local limit is silent.\u003c\/p\u003e\n\u003cp\u003eBeyond the numbers it is a kitchen document. It sets what a licence actually requires of the premises and the food safety management system running behind it, a layout and product flow that keeps raw material away from cooked food, and the control of suppliers, incoming transport, receipt and storage. The core is time and temperature — cooking, cooling, hot and cold holding and display, reheating, thawing and the same-day rule — closing on additives, packaging and labelling, meal transport, allergen management, personnel, monitoring and recall. It is a single editable Word document.\u003c\/p\u003e\n\u003ch2\u003eWhat it covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eA line laid out so raw and ready-to-eat never meet — product flow through the sections, storage areas, and the benches cooked food is kept off\u003c\/li\u003e\n\u003cli\u003eWhat a licence requires in practice — approval and registration conditions and the food safety management system behind them\u003c\/li\u003e\n\u003cli\u003eIncoming goods — supplier and raw material control, the condition of the transport that delivered them, receipt checks and storage\u003c\/li\u003e\n\u003cli\u003eTime and temperature — cooking, cooling, hot and cold holding and display, reheating, thawing and the same-day rule, with international values where local limits are silent\u003c\/li\u003e\n\u003cli\u003eMeals after the kitchen — additives, packaging and labelling, transport and delivery, allergen management, personnel monitoring and recall\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eRestaurant and catering operators, central kitchens, institutional food services, QA consultants, and the municipal inspectors who license and audit them. Most come to it when a new site opens under an unfamiliar local code, or when a client's own specification has to be answered line by line. For a group running kitchens under more than one authority, every site then works to the same figures.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792711397716,"sku":"AGS-03-021","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-03-021_Meal_Preparation_Establishments.png?v=1786639546","url":"https:\/\/agskits.com\/products\/technical-hygiene-guidelines-meal-preparation-establishments","provider":"Apex Global Solutions","version":"1.0","type":"link"}