Glossary entry (derived from question below)
French term or phrase:
déboîtage
Italian translation:
deconfezionamento
French term
déboîtage
Qual'è il termine esatto in italiano?
Grazie mille!
| 3 | deconfezionamento |
Agnès Levillayer
|
| 3 | (area di) apertura scatole di conserva/scatolame |
Silvia Carmignani
|
Dec 21, 2007 07:16: Marina Cristani Created KOG entry
May 5, 2009 16:47: Emanuela Galdelli changed "Term asked" from "déboitage" to "déboîtage"
May 5, 2009 16:47: Emanuela Galdelli changed "Edited KOG entry" from "<a href="/profile/70238">Marina Cristani's</a> old entry - "déboitage"" to ""deconfezionamento""
PRO (2): Agnès Levillayer, Maria Cristina Chiarini
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Proposed translations
Italy
Native in: French
Works in: Italian to French, French to Italian, French, and 1 more.
deconfezionamento
Di solito ci sono tavoli con gocciolatoio per svuotare le scatole di latta /scongelare i cibi ecc. E una luogo intermedio tra la dispensa e la cucina ma non ne trovo traccia nelle specifiche HACCP
Déballage-déboîtage :
Le déballage et le déboîtage font passer les aliments du secteur sale (denrées emballées ou conditionnées) au secteur propre (denrées non protégées). La zone de déballage-déboîtage doit être parfaitement individualisée et située entre la zone de stockage et les locaux de préparation.
Le déballage ne concerne pas le conditionnement.
www.vet-alfort.fr/ressources/services/oralim/guide/annexes/...
http://www.la-cuisine-collective.fr/dossier/restauration/sco...
(area di) apertura scatole di conserva/scatolame
L'area déboitage è l'area della cucina dove si aprono le scatole di conserva, le lattine, i barattoli. L'operazione deve essere effettuata seguendo un preciso protocollo igienico per evitare il rischio di contaminazioni crociate.
Vedi animazione qui:
http://www.cuisine-virtuelle.com/DOCDESTOCKAGE.htm
E una rappresentazione grafica delle varie aree della cucina:
http://www.cuisine-virtuelle.com/Plan cuisine virtuelle 12.0...
Secteur des traitements primaires (légumerie, déboitage et déconditionnement) ... marchandises, le traitement primaire (décartonnage, désemballage, ...
www.minefi.gouv.fr/fonds_documentaire/daj/guide/gpem/j3-200...
Examiner les locaux, matériels et circuits. Repérer clairement les trois types de zones (souillées, intermédiaires et propres)
• Zones souillées : vestiaires, sanitaires, réception et stockage des matières premières, légumerie, plonge, local poubelles.
• Zones intermédiaires : Déboitage, déssouvidage.
• Zones propres : local préparations froides, cuisson, pâtisserie, chambre froide ou réfrigérateur de produits finis, lignes de distribution.
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