Completing the risk management system
In-situ bacteriological control in collective kitchen units

even "pasteurized" healthy foodstuffs can be contaminated by a germ carrier (domestic or professional food preparer) or by containers, tools, equipment and premises;

preparation involves returning foodstuffs to a temperature of +25°C to +65°C, breaking with the safety of the cold chain and returning to conditions where a germ previously maintained at a density tolerable for the body's natural defenses can proliferate.