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Restaurants and catering

HACCP defines a food safety method to prevent contamination when handling food.

The food hygiene package generalises the implementation of procedures based on HACCP principles to food industry professionals.
Temperature control in cold rooms is mandatory for restaurants and mass caterers.

Food Quality Laboratory
Food control laboratories
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Kitchen equipments
Food Walkin Coolers Freezers
Walk-in coolers / freezers
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Energy consumption
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